Processing paradigm: Advance Food Company turned its manufacturing facility, once a bicycle factory, into a progressive shop for producing innovative meat and poultry products.(Plant Feature)

National Provisioner's Meat & Deli Retailer, The, January, 2005 by Young, Barbara

Advance Food Company's 150,000-square-foot meat and poultry processing plant in Enid, OK, known as the 54th street facility, is a metamorphic structure initially built as a bicycle factory. The plant's evolution mirrors the business style and stamina of owners--Paul Allen and Dave McLaughlin--who identified its meat-processing potential in the early 1990s.

The 54th Street building languished empty in abandonment until the city of Enid, its owner of record, allowed the partners to rescue it for the production of fully cooked beef, pork, and poultry products. Originally conceptualized with only two lines, the plant now has six production lines in place, five of which are dedicated to "value-added" RTE (ready-to-eat) products.

Having been actively...

Read the rest of this article with a Free Trial at HighBeam Research.

Premium Content Partnership | HighBeam Research provides an in-depth online archive library of reference works.