One expansion tends to lay the groundwork for the next. Pacific Pickle Works has undergone critical operational expansions to bolster its production and meet a continuous rise in demand for delicious, savory snacks. With so many exciting things happening under the supplier’s roof, I couldn’t help but tap Founder Bradley Bennett for some exclusive insights on the company’s growth.
“Just this October, we added 50 percent to our existing floor space to expand into a new fulfillment center,” Bradley exclaims. “Previously, our production and fulfillment was housed under one roof, and we were bursting at the seams and unable to handle both production and fulfillment operations at our main building in Santa Barbara, California. After this expansion, our existing headquarters will be dedicated 100 percent to production, allowing us to store more materials at the current facility and move all finished product to our new fulfillment center. The newly added floor space and streamlined operations should allow us to double our production capacity in 2022.”
Bradley also points out that, with the rapid growth of the Pacific Pickle Works operation, future expansions may also be necessary to continue meeting demand.
“We are hoping the added space this year meets our needs for another year or two, but at the rate we are growing, we expect to be looking at a larger facility again in the next two years,” he states.
In addition to this key geographical expansion, the supplier has also bolstered its retail and foodservice lines with several new products over the past year, including its spicy habanero caraway Pandemic Pickles and its sister pickle, the No Big Dill.
“No Big Dill is a baby kosher dill pickle cut in chunky nubs,” Bradley explains. “It’s a no-heat and no-added-sugar pickle crafted in a deli-style. It is a perfect side for hearty deli sandwiches and burgers, and is extra crunchy due to being made from smaller baby cucumbers.”
With a multitude of options to entice shoppers, Pacific Pickle Works’ unique portfolio presents buyers with an advantageous tool to shake up the snacking sector.
“Our products work great as an eye-catcher. The colorful line of products with real, rough-cut aromatics, chiles, and spices give them a ton of shelf appeal, which is only surpassed by the flavor and texture experience when consumers try them,” Bradley says.
Each of the unique products features no artificial preservatives and only organic vinegars. The supplier’s offerings are currently available for distribution through UNFI and Chefs’ Warehouse throughout the west, KeHE in California and Texas, and CHEX Finer Foods on the East Coast.
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