Source: PR Newswire

Stampede, North America’s leader in value-added, sous vide culinary solutions, today announces its latest remarkable safety achievement after three of its plants received AA+ ratings from Brand Reputation through Compliance Global Standard (BRCGS), the world leader in food safety and quality certification.

Stampede’s plants in Bridgeview, Illinois, Oak Lawn, Illinois, and Sunland Park, New Mexico were selected for unannounced audits from the BRCGS in 2023. The AA rating earned by Stampede is the highest possible score from the certification program, while the plus sign indicates a bonus for the unannounced audit. These three facilities have earned the AA rating every year since 2020, and each has scored at least an A for the past 10 years. The Stampede North facility also achieved an AA+ with its first unannounced audit last year. Stampede’s new Georgia location spent this year transitioning over to the BRCGS system and received an A rating on their first-ever BRCGS audit, which is a tremendous accomplishment. All Stampede facilities will be audited to identical high standards. BRCGS standards are important because they are either accepted or required by 70% of the top 10 global retailers, 50% of the top 25 global manufacturers, and 60% of the top 10 global Quick Service Restaurants.

Source: Meat + Poultry

Sous vide culinary solutions and meat processing company Stampede announced today the expansion of its proprietary Butcher Certification Program at the Sunland Park, NM, location. In partnership with New Mexico State University’s (NMSU) facilities and educators the expanded certification program offers training opportunities to every Stampede employee, regardless of role or experience.

The program at Stampede was founded at its Bridgeview, Ill.-based headquarters in 2013 and is still offered there today. As the only program of its kind in North America, Stampede said its investment in this expansion signals a commitment to the career development of its employees, customers and consumers by providing the highest-caliber product and experience in the culinary solutions market.

A select group of Stampede team members kicked off this past week with a well-deserved trip to a 5-star all-inclusive resort in Cancun Mexico which included adventurous activities and some relaxing time by the pool. This trip was a long-awaited celebration for those employees that have been with the company for over 20 years. The leadership team strongly believes in recognizing employees for their unwavering loyalty to the Stampede family.

At each employee anniversary milestone of 5, 10, 15, 20, 25 and soon to be 30 years, the leadership team recognizes their dedication with something special to show their appreciation. However, due to the global pandemic, the celebrations had to be put on hold and trips were delayed. This year once it was safe to travel again, Stampede announced the return of the anniversary trip and celebrated the 4^th biennial tradition, inviting over 20 employees from across Stampede’s North America network. Each employee celebrating was able to bring along a guest of their choosing, leading to an over forty-person celebration.

“After the long hiatus and with our new partners, we wanted the celebration to be unforgettable,” said Stampede President & CEO Brock Furlong. “We are so thankful to our exceptional team, and we were excited to extend invitations to our new team members this year too.” One significant difference this year, compared to previous years, was the new partnerships with DLLee and Stampede North (formerly known as Delft Blue). Despite not being part of the official Stampede workforce for two decades, the company felt compelled to express gratitude and commemorate their 20-year commitment to these organizations.

Diwakar Furtado, QA Manager at DLLee and a recent addition to the Stampede family, attended the trip with his wife. “When I first learned about the partnership,” he shared, “I was nervous because sometimes when two companies merge, it doesn’t work out, but I was pleasantly surprised at how seamlessly the transition took place. Ultimately, it’s the people that make the real difference. I can’t think of one negative thing or experience I’ve had that’s come out of this partnership. There’s something truly special about this group, and I believe we can achieve great things together. While there’s still work ahead, I’m just incredibly grateful and thrilled to part of this,” said Furtado.

Last weekend, the Stampede team ventured into downtown Chicago for the annual National Restaurant Association (NRA).  Every year Stampede attends the NRA show – one of the largest and most significant events in the foodservice industry. This trade show serves as a platform for restaurant owners, chefs, suppliers, and industry professionals to exhibit their latest products, services, and technologies. Attendees have a unique opportunity to network, stay informed about industry trends, and explore new products and innovation that can enhance their businesses.

The days leading up to and surrounding the NRA show provide the Stampede team with an oppurtunity to build relationships with new and existing customers.  Given Stampede’s Bridgeview facility proximity to the show, many new customers are invited to take a plant tour, allowing the industry leader to showcase its impressive production operations.

Stampede collaborates with other industry leaders to co-sponsor two weekend events. On Friday night at the first event, Hard Rock Café After Hours, they were seen sporting matching black and white Stampede-logoed bomber jackets. It was a night filled with live music, networking, and laughter.

The team had an early start on Saturday filled with breakfast meetings with their valued customers just before they headed over to the McCormick Place to walk the show. Once the morning wrapped up, the Stampede team made their way to Navy Pier in coordinating red blazers for the NRA Offshore Happy Hour event, another event that Stampede co-hosts annually.

The happy hour event has evolved significantly since it was first started in 2008 by Stampede Sr. VP of Sales, Ray McKiernan. “The weekend is full of fun, but it’s really about building customer relationships and expressing our heartfelt appreciation for their continued support. It’s always a rewarding experience to reconnect with our valued customers that we don’t often have the opportunity to see and create lasting memories together. Customer satisfaction is at the heart of our values and what we do,” shared Ray.

The weekend unfolded with lively conversations, celebrations, and an enormous amount of food. For details on how to attend next year’s co-sponsored events as a potential new customer of Stampede, reach out to one of our sales representatives.  We hope to see you there!

Source: Food Engineering

Stampede announced a 10-million-pound oven expansion at its DL Lee & Sons, Inc. facility. This capacity growth comes on the heels of the partnership with DL Lee, announced earlier this year. That partnership, along with Stampede’s existing capacity, helped name Stampede the largest sous vide cook manufacturer in North America, according to the company. It produces sous vide meat, meat substitutes, sides and soup. 

Stampede anticipates additional sous vide growth in its Canadian facility.