Plants operated by Keystone Foods and John Soules Foods were recognized.

The expansion will be funded by a $1.4 million grant.

Possible near-term deals would be “bolt-ons” to current businesses, CEO said.

The chain also announced an updated kid’s menu.

Event illustrates how innovation using fewer ingredients and resources is transforming food R&D.

Experience and an aptitude for every aspect of plant operations have propelled Rick Sappington’s career.

Jeff Saunders joined the company in May 2024.

These grants benefited 15 independent facilities.

Nearly 90% of hosts plan on serving turkey during their holiday celebrations.

The facility will focus on the development of food safety solutions.