We take pride in crafting great-tasting food that keeps customers coming back for more. Sandridge stands for quality, value, authenticity and delight wherever people come together to share a freshly made meal.
Student populations are constantly evolving. We’ll help you meet their dietary and lifestyle preferences—providing both tried-and-true and trendy and new menu items, including speed-scratch and labor-saving solutions that help you stay efficient.
Driving traffic to your deli counter calls for big consumer appeal. And that means offering fresh, prepared foods that are in season and on trend. We can help you get it right in every way.
Optimizing healthcare dining operations while meeting the dietary and lifestyle needs of residents and diners means delivering comfort food with fresh options. Using versatile products and speed-scratch solutions to stay efficient – when you trust Sandridge, it’s surprisingly simple.
Remarkably fresh, chef-crafted and powered by innovation, Sandridge stands for quality, value, authenticity and delight wherever people come together to share a freshly made meal.
Bring the warmth of family gatherings to your menu with our Grandma's Potato Salad with Egg. This classic side dish features tender potatoes covered in our signature dressing, hard-boiled eggs, crisp celery and onions, with a hint of sweet red pepper.
Grandma's® Mustard Potato Salad delivers homestyle goodness in every scoop. Tender potatoes are covered in our signature mustard dressing and speckled with refreshing bursts of red bell pepper & onion – a true family classic!
This classic side dish delivers homestyle comfort in every bite. Made with cooked elbow macaroni, a blend of sweet and savory ingredients, and a touch of love, it's the perfect addition to any menu.
Our Customer Solutions Team assists you at every level
Scratch-made products without the labor
Ideas on how to bundle and merchandize to drive sales
Solutions to help reduce waste and manage shrink
Your partner for in-store success
At Sandridge, we understand your challenges. Our team is ready to help you customize products and solutions that keep your operation productive, profitable and impressive.
At Sandridge Crafted Foods, our fully prepared meal kits allow you to drive traffic to your operation with the trending flavors customers want and minimal prep time or waste. You'll also enjoy greater consistency and yield with all of the appeal of scratch.
Chicken Alfredo Pasta Kit
Tender sliced chicken breast, rich creamy Alfredo sauce paired with our al dente penne pasta.
Fully cooked al dente penne pasta paired with our Bolognese sauce – a premium fusion of ground beef and pork with aromatic vegetables, real cream and a delicate burgundy wine.
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.”
Chef Ray Toroyan
Senior Product Development Chef
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.
Chef Anna Adams
Junior Development Chef
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.
Erica Willett
Senior Culinary Food Scientist
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 Buechele
Junior Culinary Food Scientist
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.
SandridgeCapabilities
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.
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.
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.
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.
