CJ Schwan’s partnered with Burns & McDonnell to design and build a 400,000-sq.-ft. greenfield pizza manufacturing facility and 140,000-sq.-ft., fully automated distribution center with independent utility systems.
Brynwood Partners VIII formed Great Kitchens in 2020 to acquire ARYZTA North America's take-and-bake pizza and flatbread business in a corporate carveout transaction.
CAULIPOWER founder Gail Becker will work closely with Urban Farmer CEO Chris Jaromin to drive accelerated growth, serving on Urban Farmer’s board and continuing to guide CAULIPOWER’s vision, innovation and brand.
St. Louis-based Dogtown Pizza now produces 120,000-140,000 pizzas per month – more than twice the number of pizzas per day it was making before adding Grote equipment.
Baked on CAULIPOWER’s original, stone-fired cauliflower crust (made with real cauliflower, not powder), the pizza features a creamy, white béchamel sauce infused with dill-pickle brine, roasted garlic, melty mozzarella and fresh dill.
The new facility, located three miles from the company headquarters, will be used for pizza production and will provide 50 new skilled labor positions.
The pizza line refresh follows a multi-million-dollar investment into a bakery facility at the brand's LEED certified manufacturing space in British Columbia, Canada.
