1973
• Advance Meat Company, Inc. founded.
• Maine Street Facility opened.
• Limited customer base of retail, local restaurants and institutional buyers.
• Primary products were hamburger patties and breaded beef.
1988
• Pine Street facility opened, doubling production capacity.
• Foodservice and retail distribution in 22 states.
• Product focus expanded to uncooked and fully cooked breaded beef, pork, veal
and turkey.
1992
• 54th Street facility opened, again doubling production capacity.
• Company name changed to Advance Food Company.
• National sales and distribution achieved.
1997
• 85,000 square foot Distribution Center constructed.
• Frozen storage capacity increased to 7.4 million pounds of product.
1998
• SmartServe® line of fully cooked products introduced.
• Caryville facility acquired.
• Steak-EZE® Philly Steak line acquired.
2001
• Advance Brands LLC founded to focus exclusively on retail business.
• Distribution Center expanded by 40,000 square feet, increasing storage
capacity to
11 million pounds.
2002
• Melson Meat acquired, further expanding the number of value-added meat products
available to Advance customers.
• Vincello™ Veal brand introduced.
• New corporate logo adopted.
2003
• Celebrated 30 years of service.
• Montage Foods Inc. acquired, making Advance one of the largest suppliers of
portion-controlled veal in the U.S.
• State-of-the-art Food Safety Systems Lab opened.
2004
• $15 million dollar Willow Philly Steak manufacturing facility opened, increasing
Philly
Steak manufacturing capabilities.
• 54th Street Deli™ convenience line introduced.
• State-of-the-art Research & Development Center opened.
2005
• Jesse’s Fine Meat acquired, further increasing Philly steak production
capacity.
• Employee Health and Wellness Center opened, placing Advance on the forefront
of
employee benefits.
• Over 2500 different items offered.
• Distribution through out United States, Canada, Mexico, French Polynesia,
Germany,
Japan, Central America and the Caribbean.
• Partnership with Joy Foods, Inc. added Sprazzo™ Pizza to Advance’s
product line.
• Reorganized production lines at 54th Street facility to maximize
production
efficiencies and capacity.
• Strengthened partnership with King B™ resulting in the addition of
waffles, pancakes
and cinnamon rolls to the Advance product line.
• Introduced the LEGEND™ Country Fried Steak—A Match for Scratch.
2006
• Completed expansion of Distribution Center, increasing total freezer space to
230,000 square feet.
• Began construction on an $80 million Ready to Eat facility, that when
completed in
2007 will have a yearly production capacity of 90 million pounds
and employ
500 people.
• Ethnic products introduced.
• Expanded Knox Building, thus centralizing key operational employees for
increased efficiency.
• Quik-to-Fix Foods acquired, complementing Advance's existing product lines.