Columbus Craft Meats announced this week that it has completed a $16 million expansion at the company’s state-of-the-art curing facility in Hayward, California. The 10,000-square-foot addition, designed to help the company meet robust demand for its products, will increase the company’s salami production capacity by 30 percent.
"We are now the most broadly distributed deli meat brand in the United States and we're excited to see the tremendous growth in our business," says CEO Joe Ennen. "This added capacity will assure that even more consumers coast-to-coast will be able to enjoy our premium salami. Further, our expansion not only allows us to meet demand but also to continue developing innovative new products.”
Construction began on Columbus’ newest expansion in February. The company noted, in a press release, that this is the second major expansion to its Hayward facility in three years.
Columbus finished its last expansion in early 2015. That build-out boosted available production by more than 50 percent and almost doubled the size of the Hayward facility. However, according to the company, that capacity was quickly filled as Columbus became “the most widely distributed meat brand in delis across the United States.”
The company noted that its most recent expansion—like its previous one—installed custom, Italian-made equipment to ensure the consistent quality customers have come to expect from Columbus Craft Meats.
For the last four years, the company's salami curing plant has earned an A or AA rating from the British Retail Consortium (BRC), an independent organization that sets the standard for global food safety. The company noted that it would continue to make food safety at the facility its highest priority.
For more major moves in the dairy, deli, and bakery industries, stay tuned to Deli Market News.