State-of-the-art facility. Turn-key process.
We distinguish between wholesale back-of-house bulk capabilities, retail CPG bottling, and our newly installed cupping line — each backed by SQF, GFSI, and Kosher certifications.
Wholesale Back-of-House Bulk
Large-scale production for restaurant chains and foodservice operations. Cut labor costs and free up staff with ready-to-use products delivered in bulk.
Key Features
Retail CPG Bottling
Full retail consumer packaged goods manufacturing — from recipe formulation to shelf-ready packaging with barcode and label compliance.
Key Features
Cupping Line
Our newly installed state-of-the-art cupping line for PC & cup filling — perfect for single-serve portions, dips, and refrigerated goods.
Key Features
Six ways clients use this facility.
Most clients start with one and end up using three. Everything below happens under the same roof, with the same certifications and the same people.
Recipe Formulation
Our Executive Chef and Food Scientist, Will Collins, takes a kitchen recipe and turns it into a manufacturable formula — weighted, scaled, shelf-stable, and documented with COA data points that every future run is measured against.
Bring us a recipeBrand Development
Positioning, packaging format, pack size, and price point decided together — the choices that determine whether a product works on a retail shelf or in a back-of-house case, made before you commit to tooling.
Talk it throughRestaurant Solutions
Move prep off your line. House sauces, dressings, and bases produced in bulk or retail-ready, with seamless integration into the distributors you already order through.
See restaurant solutionsBottling & Co-Packing
Hot fill and cold fill production from 1 oz through 50-gallon formats, with lot traceability, batch QC, labeling, casing, palletizing, and freight coordination nationwide.
Explore production typesPrivate Labeling
Dozens of proven recipes ready to wear your brand — no formulation risk, no R&D cycle, and a considerably shorter path to shelf.
See the portfolioLogistics & Storage
Warehousing, inventory, inbound and outbound freight nationwide, and eCommerce fulfillment — so finished goods are not your problem the day the run ends.
Ask about logisticsPick your package with it in your hand.
We keep a complete packaging showroom onsite — glass, plastic, flexible formats, and the full range of lid and closure options. Rather than choosing from a spec sheet, you hold the bottle, feel the closure, and see how your label will sit on the shelf.
Packaging drives cost, shelf life, and line speed as much as the recipe does. Choosing it in person, alongside the team that will run it, is how we avoid expensive surprises at first production.
Glass
- 32 oz
- 24 oz
- 16 oz
- 12 oz
- 5 oz
- Round & square profiles
Plastic & PET
- Squeeze bottles
- Jars
- Gallon & half-gallon
- Wide-mouth
Closures & Lids
- Continuous thread
- Tamper-evident
- Flip-top & valve
- Induction seal
Flexible & Portion
- Gallon bags
- Half-gallon bags
- Sauce packets
- PC & cup fill
Our minimums, and what we don't run.
We would rather tell you now than three meetings in. If your product falls outside these lines, our process letters, certifications, and equipment cannot cover it — and we will say so on the first call.
Products we cannot produce or process
Per-SKU minimums also vary with packaging format, since bottles, lids, and closures are ordered in set quantities.
Not sure where your product lands? Tell us in the discovery form and we will give you a straight answer.
Contamination is not a defect rate. It is a total loss.
One compromised valve seat, one biofilm in a fill line, one unsterilized closure — and you have not lost a few bottles. You have lost the run, the ingredients, the packaging, the line time and the delivery date behind it. Then the retailer chargebacks start.
That is why sanitation is not a support function here. It is production. SQF certification and GFSI recognition set the floor; what follows is what runs every shift.
Clean-In-Place (CIP)
Automated cycles flush tanks, pipes, valves and fill heads with cleaning solution, sanitizer and hot water — at logged temperature, flow, concentration and dwell time, with no teardown to reintroduce contamination.
Sterilize-In-Place (SIP)
A second step after CIP: culinary steam or chemical sterilant at validated contact time kills the organisms a clean surface can still carry. Clean and sterile are not the same claim.
Controlled Filling Environment
Enclosed high-risk filling zones held under positive air pressure so unfiltered air can never migrate in, with HEPA filtration sweeping dust, bacteria and airborne particulate continuously.
Container Sterilization
Every bottle is treated in line, seconds before fill — ionized air rinsing, sterile water, or a chemical rinse such as peracetic acid or hydrogen peroxide with a validated removal step.
Closure Sanitation
Caps see UV exposure or a chemical bath before application, and hot fill inversion sterilizes the neck and cap interior. A sterile bottle with a contaminated cap spoils from the headspace down.
Verification & Traceability
Cap tightness and vacuum seal verification on every batch, environmental monitoring, ingredient lot recording and stage-level records — so a problem is bounded and documented, never undefined.
From Discovery to Production
Discovery Session
Fill out our Discovery Form, then schedule a session to meet and discuss your product, goals, and how we can help.
Product R&D
Mutual NDA, client production agreement, recipe review, and joint preparation with our Executive Chef in our test kitchen.
Product Approval
You prepare the product with us, sign off on taste, and we create COA data points as a template for every production run.
Pricing & Packaging
Unit pricing determined including facility fees, packaging, ingredients, process letter, and labor.
Production
You or a representative joins the first run onsite. Volume is our friend — and ultimately yours.
Seamless integration with industry leaders
Meet with our Executive Chef
Schedule a Discovery Session to discuss your product and goals.
Complete Discovery Form