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Bridgford Foods Ready to Eat Sandwiches |
| Ready to Eat Sandwiches were originally developed for the United States Military as combat rations for troops on-the-go. The Military required a sandwich with a three year shelf life, that tastes as great on day 1,095 as it does on day 1! When originally tested by Natick (the division of the U.S. Army, responsible for researching and managing food, clothing, shelters, and support items for soldiers), the product received one of the highest acceptance scores of any new product introduction! Our Ready to Eat Sandwiches were also tested with the United States Marines during an operation in Fallujah, and are currently incorporated into the US Military "First Strike Ration" MRE. Bridgford Ready to Eat Sandwiches are produced in our Statesville production facility, under a grant of inspection with the USDA/FSIS. We are also inspected by the USDA/AMS, FDA, NCDA, VETCOM, Silliker and a handful of other agencies. All of the meat and poultry that we use is purchased from USDA facilities and BSE tested to ensure the highest quality. |
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| Storage of Ready to Eat Sandwiches All Bridgford shelf stable sandwiches have a 3-year shelf-life if maintained at 80 degrees or less. Sandwiches can be stored at 100 degrees for six months. Heating and Eating of Ready to Eat Sandwiches: Sandwiches are designed to be eaten straight from pouch; however, they can also be heated via one of the following methods: *(recommended heating times.) Bridgford Foods Corporation traces its roots back seventy-eight years to February 1932. Hugh H. Bridgford (1908-1992) opened a retail meat market in San Diego, California. The business evolved first into several retail meat markets, then meat wholesaling to hotels and restaurants, frozen food distribution, meat packing and processing and frozen food manufacturing. The Company is now headquartered in Anaheim, California about four miles from Disneyland. In addition to meat processing and bakery operations in Anaheim the Company has four additional factories, two in Dallas, Texas, one in Chicago, Illinois and one in Statesville, North Carolina. Bridgford Foods pioneered the manufacture and sale of frozen bread dough to supermarkets starting in 1962. The first efforts were made at the Anaheim meat-processing factory. Additional frozen bread plants were added in Dallas in 1968, a second plant in Dallas in 1985 and Statesville, North Carolina in 1996. Meat processing, with heavy emphasis on dry and semi-dry sausage, is also done in Chicago, Illinois in a plant acquired in 1975. Uniqueness, high quality and consistency of products have been the main objectives of Bridgford Foods Corporation. Bridgford products have been awarded 109 gold medals by the California State Fair and Exposition. Bridgford Foods was selected as one of "The 200 Best Small Companies In America" by Forbes Magazine in 1990, 1991, 1992 and 1993. We are very proud to have received the "Gold Taste Award" medal for bakery products from the American Tasting Institute in 1999, 2000, 2001, 2002, 2003 and 2004, and Bridgford Pepperoni and Jerky in 2005, 2006 and 2007. Principal products include frozen bread dough products for both the food service and retail food industries, shelf-stable dry and semi-dry sausage products for retail and food service establishments, an assortment of frozen Micro-Ready sandwiches, all available nationally, and sliced lunch meats for retail markets in the Southwestern U.S. New products include Bridgford Monkey Bread and long-life shelf stable sandwiches for military and domestic use. Bridgford Foods Corporation presently employs 550 people. Products are sold in all 50 states, Canada and several overseas markets. The Company's common stock (9.3 million shares outstanding) is traded in the NASDAQ National Market System under the symbol BRID. There are approximately 1,000 shareholders. Members of the Bridgford family own or control more than 82% of the common stock. Eight members of the Bridgford family are employed in key management positions by the Company. |
