CURRENT ISSUE
| Cover Story |
| Columns |
| Beef Business |
| Profile | |
| By Alan Dorich | |
| Tuesday, 01 May 2007 | |
 Based in Los Angeles, United Food Group is a processor of raw and cooked ground beef products primarily for restaurants and grocery industries. For example, “We employ three full-time microbiologists that do nothing other than test the raw materials we purchase and products we manufacture. In addition, we utilize state-of-the-art equipment including metal detectors, foreign material eliminators and fat-analyzing technologies,” Waldman says. “Approximately 9 percent of our work force is exclusively dedicated to food safety and quality control.” Based in Los Angeles, United Food Group is a processor of raw and cooked ground beef products primarily for restaurants and grocery industries. Senior Vice President of Sales and Marketing Brian Levy notes that the company serves many major national restaurants, as well as several major grocery chains, including Albertson’s and Kroger. United Food Group was formed in 1995. However, the company’s founders have deep roots in the Southern California meat industry, having formerly operated three regional manufacturers: Service Packing Co., Moran’s Ground Beef and Miller Meat Co. While Moran’s provided its beef products to supermarkets, Miller specialized in serving both fast-food accounts and supermarket chains. Service Packaging Co., Waldman says, manufactured ground beef exclusively for fast-food chains and under government contracts. “We continue to do business under those three names today,” he adds. Levy says that the businesses have benefited one another. “The combination of that complement gave us certain economies of scale,” he says. Having the ability to process more than one million pounds per day allows the company to offer its customers great value by providing a full complement of products within the category. In addition, he notes that the company operates its own research and development department and test kitchen. “We have the facilities to develop and show any product our customers may want,” he says. Making Changes Although the company has maintained its core business of raw ground beef products, United Food Group has changed with its customers, Levy says. “We’ve added new products to the product mix and we’ve acquired new accounts,” he says. These additions to its product lines have included modified atmosphere packaged ground beef, fully cooked taco meat, meatballs and chili. In 2004, the company built and opened a 50,000-square-foot prepared foods facility to process fully cooked charbroiled items. However, “In terms of pounds, the raw ground beef items still constitute the majority of the product that we manufacture,” Levy notes. Levy adds that United Food Group continues to search for new opportunities. Currently, “We are working with multiple quick-serve and casual-dining concepts and grocery outlets for new products we are developing,” he says. Taking Pride Waldman, having formerly been a practicing attorney, has been with United Food Group 10 years, while Levy has been at the company for more than six. Levy says United Food Group “has been a great place to work as it is a progressive, fast paced, dynamic environment which offers its employees an opportunity to grow and advance with the company.” In addition, “I take great pride in the fact that we are able to provide high-quality items at a very competitive cost, Waldman says, “while at the same time being a socially responsible company and providing a livelihood for our employees and their families.” The company also has adopted a philosophy of continuous improvement, he adds. “We strive to be better and we strive to move forward,” Waldman says. Levy says the company also has staffed itself well to meet the changing needs of its industry. “We believe we have the best staff,” he says, noting that the company has sought dynamic, proactive personnel with leadership qualities. United Food Group’s management also takes a hands-on approach to its day-to-day operations, Waldman says. For instance, when customers call, they have the ability to speak to owners and senior managers with decision making authority. “That might not be the case in some of the other companies producing [similar] volumes,” he notes. Stakes in Success Levy says he and Waldman are equity holders in United Food Group. “We both have a stake in the success of this organization,” he says, noting that the company strives to provide to its employees “the best work environment possible.” To accomplish this task, the company focuses on employee safety. Waldman says United Food Group strives to implement “any technology available” that will make its employees’ jobs safer and easier. For example, before new hires are allowed to enter its facilities, they are trained for at least a full day on employee safety. United Food Group also regularly brings in equipment manufacturers to train its machine operators, sanitarians and engineers, Waldman says. In addition, “We make available to our upper-level employees additional training, whether it be through trade organizations or suppliers,” he says. Waldman adds that United Food Group also has been recognized by its customers “for our outstanding ability to adhere to their food safety and quality expectations.” Repeatedly, he says, the company has been honored by its clients with awards such as “supplier of the year.” Broadening Its Reach As United Food Group has added new cooking and processing equipment to its operations, “We’ve been able to offer new products to our existing accounts and broaden our reach,” Levy says. “Over the course of the past five years, we’ve invested in excess of $35 million in plants and equipment.” This has included a second facility in Los Angeles with three 60-foot charbroilers that the company uses to manufacture fully cooked items for fast-food chains and schools. “In ’95, our company occupied 60 to 75,000 square feet of manufacturing space,” Levy says. “Today, we occupy just about 200,000 square feet on nearly 10 acres.” This year, the company plans to renovate and modernize its quality control laboratory. “We are going to triple the space dedicated to microbiological analysis, and add dedicated areas for chemical and sensory analysis,” Waldman says. Presently, “We’re very proud of our growth record over the last 10 years,” Levy says, noting that the company has also grown its sales beyond the $400 million mark. In fact, “This year, in addition to processing nearly 300 million pounds of raw ground beef, we also intend to fully cook over 30 million pounds of product.” In addition, “We will continue to progress on both the food safety and product development front,” Waldman predicts, adding that United Food Group will focus on value-added items, in terms of preparation and customer convenience. Currently, the company is in the final stages of development for its fully cooked sausage products and gourmet flavored burgers. Providing Support United Food Group has given monetary and product donations to numerous organizations. Instead of supporting one particular cause, “We support many causes both in our community and on a national level,” Levy says. |
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