Our Skilled Chefs at Sandridge Crafted Foods Embrace the Challenge.
- Superior Quality
- Great Taste
- Wide Variety
- Food Safety Measures
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Our Commitment to Crafted
Your Campus Dining Partner
A Fresh Approach to Deli Success
Quality, Taste, and Back-of-House Optimization
Fresh, Delicious, and Efficient
Freshness You Can Sell
Tender potatoes tossed in a smoky, bacon infused sour cream dressing with fresh green onions and chives for color and brightness. A touch of mustard and vinegar rounds out the flavor crerating a remarkable side dish.
Our tri-color rotelli pasta salad is brimming with al dente, colorful spirals tossed in a tangy Italian vinaigrette along with crisp red bell peppers, sweet carrots, and briny olives. It’s perfect for adding instant flavor to any menu.
This fully cooked chicken breast arrives infused with a blend of Italian herbs and garlic. Juicy with a hint of citrus, it’s a culinary shortcut bursting with fresh-cooked taste.
Tender ground beef simmers with plump great northern beans, sweet corn, and savory cactus in a zesty tomato broth creating an outstandingly flavorful chili.
This ready-to-serve White Cheddar Mac & Cheese delivers classic comfort in a convenient package. Made with pipette pasta and a velvety-smooth cheddar sauce, it’s a craveable side dish or quick meal solution.
Sandridge hired Zakri in 2006 as an R&D chef. He has helped lead its expansion from the salads segment to the whole plate – including grains, soups, sauces and fully cooked proteins. He helped integrate sous vide production capabilities; and before that he played a central role in the company’s early adoption of High Pressure Processing (HPP) to increase shelf life, reduce bacteria and eliminate chemicals and additives.
“It was an exciting time. We knew the potential for HPP was there, but at the time, nobody else was using it the way we wanted to,” Zakri says. “So we spent a year experimenting, putting as much food through it as we could and learning as we went. From a culinary standpoint, it reinvented my approach to food.”
Ray’s culinary journey began in high school, where he trained at Oakland Schools Technical Campus in the morning, and tested his skills working in restaurants in the evening. Doing this, Ray learned that he wanted to work in a place that feeds more people than a restaurant ever could. After graduating high school, Ray attended the Culinary Institute of America in Hyde Park, NY where he pursued a degree in Culinary Arts and Culinary Science. There, Ray learned about the modern techniques and intricacies that are a part of creating recipes on a large scale. After 3 years, Ray graduated top of his class in the Culinary Science program at CIA.
Today, Ray works in the Sandridge Innovation Team to create and design great tasting fresh food with incredible fresh ingredients and technology.
Anna started her culinary journey like many others chefs, watching her mother and grandmother in the kitchen. She decided to turn the interest of cooking into a career and attended Sullivan University in Louisville Kentucky. Anna went on to achieve her bachelor’s degree in culinary arts and finished her internship at Asiatique and August Moon Chinese Bistro where she worked directly under Peng Looi a James Beard award winning chef. After her internship, Anna jumped head first into the world of fine dining gaining years of experience and knowledge of the foodservice industry.
Today, Anna uses her knowledge and experience to create great tasting recipes with world class ingredients.
By high school, Erica was winning in food science competitions, and she knew that was the direction to pursue. This led her to The Ohio State University, where she obtained her Bachelors Degree in Food Science and Technology. Through school she had the opportunity to work with DDW, The Color House, and learned good practices for using natural colors in foods. After graduation, she worked with Cargill, focusing on product development of dressings and sauces.
Erica returned to Ohio State for a deeper dive on emulsions, and studied alternative structuring agents to partially hydrogenated oils. She obtained her Masters Degree, with her thesis on “Rice Bran Wax Oleogel Water Holding Capacity and Its Effects on the Physical Properties of the Network”. Her next opportunity was with SodaStream, outside of Tel Aviv, Israel. She learned an international perspective on health and marketing, and appreciated the access to fresh vegetables at every bodega.
JoAnn graduated from The University of Akron with a Bachelor of Science in Food and Environmental Nutrition. She has spent much of her career in the food industry as a cook and baker. She initially joined the Sandridge team as a member of the Quality Assurance Department where she helped to ensure that the processes by which Sandridge products were produced met the high-quality standards expected by our customers.
From concept to shelf, our team of expert chefs and food scientists collaborate every step of the way to bring your ideas to life. Utilizing our ‘bench-to-box’ design process, our team provides culinary oversight during each stage of development to create and commercialize delicious and innovative products your customers will love.
Unlock endless possibilities and delight your customers with our commitment to cutting-edge technologies like HPP, kettle and sous vide cooking, and digital advancements that empower you to create restaurant-quality dishes and crowd-pleasing favorites free from artificial preservatives. This translates to happy, satisfied customers and an important edge in today’s competitive market.
Sandridge Crafted Foods is committed to providing its clients with safe food products. We have a rigorous food safety program in place that seamlessly overlaps across all departments, ensuring we apply the highest food safety standards for everything we make. All of our facilities are HACCP-certified. In addition to USDA and FDA oversight, we are GFSI certified through the SQFI system.
Our culinary team can help you craft signature dishes, develop unique recipes, replicate existing favorites, refresh, and optimize your product portfolio and come up with exciting menu ideas. We combine classic flavors with the latest trends to create delicious and budget-friendly options that perfectly fit your needs.
From custom formulations to co-packing under your label, we have the expertise and flexibility to meet the unique needs of your business and customers.
Beyond creating delicious, finished meals, Sandridge Crafted Foods is your one-stop shop for convenient meal assembly, ingredient applications, and solutions. We offer a wide variety of ingredients and ready to eat or heat components to help you create restaurant-quality meals, without the added labor and hassle of prep work.
We take freshness seriously! We meticulously control the temperature of our food throughout our entire distribution network. This means using state-of-the-art refrigerated facilities, trucks, and packaging to ensure every product arrives crisp, delicious, and safe for consumption. You can be confident you’re getting the highest quality products for your customers every time. Learn more about MDS Inc. Logistics.
The challenges faced in today’s food sales environment are complex, requiring broad solution support. We strive to help with tailored solutions to your customer’s needs, such as shrink reduction, inventory optimization, and reduced labor requirements. Our work for you is geared toward helping you thrive in the modern business environment.
When you partner with Sandridge®, you join forces with experts in food safety, processing technologies, culinary expertise, logistics, procurement, operations, and marketing.