1976

Founded in 1976 by Chief Executive Officer, Jim Washburn, and our President, Gary Meade, in a 7,000-square-foot Indianapolis-based manufacturing facility, Park 100 Foods began its life processing portioned breaded meats.

1986

In 1986, a new business strategy was implemented, and the company expanded its processing competencies to include USDA kettle processed soups and sauces.

1990-2000

In the next decade, Park 100 Foods would grow further into having three Midwest-based facilities with over 250,000 square feet of process space.

Where We Are Today

We offer all employees a 401(k) Plan with generous, 100% vested employer match from the first day of participation (eligible after 6 months, age 21), paid vacation, free & confidential Employee Assistant Program, access to a corporate chaplain and weekly pay with your choice of direct deposit or debit card. A performance-sharing plan is also offered for all hourly employees.

What We Do

Our Difference

Our Research & Development Team will research your equipment package and customer base as part of our in-depth development process.

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Our Culture

Working at Park 100 Foods is about crafting great food but it also means being part of helpful things happening in the community and surrounding areas.

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Focused Facilities

If we do not take care of the customer, someone else will. We are Quality Control. We are flexible, creative and responsive.

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Our Values

Our values tell us why we do what we do. We are guided by a culture of innovation with relationships built on trust.

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