Formula for success: like so many ingredients, Ruiz Foods' team members, practices and equipment and "can-do" attitude make for a winning mixture in Dinuba, Calif

Refrigerated & Frozen Foods, September, 2004 by Bob Garrison

It started with recipes for Grandma Rosie Ruiz's homemade enchiladas. Next came tamales and, later, burritos. And when Ruiz Food Products scaled up for mass processing, Grandma Rosie's recipes became the base formulations and standards for foods the company now produces.

Most importantly, Ruiz Foods has mastered the formula for operations success since the company's start in 1964. That much is clear today for anyone driving past the company's 300,000-square-foot plant in Dinuba, Calif. Moreover, it soon promises to be just as busy outside the facility. Ruiz breaks ground this fall for a 200,000-square-foot plant expansion.

Of course, construction reflects success inside the building. Like so many ingredients, Ruiz Foods' team members, production practices,...