Manufacturing custom food solutions since 1976
Enhancing the Culinary Art with Science & Technology
Due to the hard work, dedication, and loyalty of our early executives and associates, the Park 100 Foods customer base has greatly expanded, new products have been developed, and we’ve broadened our capabilities by opening new facilities.
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
Over this decade, Park 100 Foods would grow even further, operating 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, a free and 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.
Our Difference
Our Research & Development Team will research your equipment package and customer base as part of our in-depth development process.
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.
Focused Facilities
If we do not take care of the customer, someone else will. We are Quality Control. We are flexible, creative, and responsive.
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.
