OSI Group Achieves Expansion From Simple Beginnings To Current State Of The Art Mega Distributor

In the beginning there was beef

From Humble beginnings, the founder of OSI Group, formerly doing business as Otto & Sons, started his butcher shop in 1909. Another new face came into the picture mid-century, someone with a small hamburger joint that he planned to franchise. The restaurant agreed to partner with Otto & Sons and receive their beef products exclusively from Otto. As the hamburger stand grew, the demand increased for the beef products from Otto & Sons. Together they made a fast food legend, known all over the world as McDonald’s Hamburgers.

Bigger, Better, Bolder

With the early rapid expansion of McDonald’s, the company needed to produce more and more beef patties. They accomplished this in the 70’s by dedicating a state of the art facility solely for the products that were served in McDonald’s restaurants. By this time, the company was transitioned into OSI Industries, and is now the Food Processing Giant OSI Group. The CEO has focused on expansion in the last few years. The demand for processed meat products on the global level has created an opportunity for OSI Group to expand into it’s current 65 facilities across international borders. The headquarters are located in Illinois, but there are processing plants in 17 countries. With expansion came further opportunities, including the implementation of additional foods, such as the Riverside, CA plant produces. This plant processes salsa, tofu, and bean products. Additionally OSI Group has vegetable and frozen retail products.

Leader In The Industry

Continued growth has been a true American Dream story. From a German Immigrant named Otto Kolschowsky to one of the most prominent Food distributors in the world, the small family business became a leader in supplying major retailers with fresh processed foods. From poultry to fish, beef to bacon and everything in between the multi-billion dollar company has negotiated the acquisition of major food suppliers such as Tyson and Baho Foods. The expansion into Asia-Pacific regions, Australia, and South American countries in addition to many more, was a smart move for OSI, but two of the major contributors are Europe and China. The introduction into the WTO made China’s ability to implement a facility in their country possible. Now OSI Group has additionally opened a dedicated R&D facility in Shanghai. The extreme growth in the 70’s was a result of OSI’s commitment to innovation, and it seems that the same is true today. With the CEO Sheldon Lavin’s dedicated efforts in R&D, food safety, efficacy, and environmental impacts, the future of the company is definitely sound.

How OSI Group Changed Over The Past 100 Years

OSI Group is a business that is over 100 years old. Today it is a company with 65 facilities in 17 nations which employ 20,000 people. When it started, though, it was a simple corner butcher shop opened as a business by a new immigrant to the United States.

The person that started this company was Otto Kolschowsky. He was from Germany and end up settling in Chicago, Illinois. When he opened his company about 25% of this city’s population was of German descent. Many new immigrants ended up in Chicago, either joining industry there or moving farther west where they built farms. The industries that Chicago was best known for at the turn of the century was butchering hogs, making tools, and stacking wheat for transportation to other places around America.

It was in 1909 that Kolschowsky established his butcher shop in Oak Park, a neighborhood in Chicago’s west side. For a decade he butchered meat and sold it to people in the area. At that point he decided to expand into being a wholesale company and moving his business to one of Chicago’s suburbs Maywood. In 1928 he renamed his company Otto & Sons and was a successful family-owned company for decades after this.

Richard and Maurice McDonald had opened a restaurant in San Bernadino, California. Ray Kroc was one of their franchise agents and he opened the first Mcdonald’s in Des Plaines, Illinois, in 1955. Franchising was a new idea at the time but it proved to be a great way to grow a business. Ray Kroc had a verbal agreement with Otto Kolschowsky’s sons to be the first suppliers of fresh ground beef which altered the history of Otto & Sons.

Ray Kroc took over McDonald’s and Otto & Sons primary business became supplying beef to all of the McDonald’s in their region. Since that time they have become suppliers of many other restaurants on a global basis. They have the ability to supply a consistent product to their clients and thus the people that eat at these restaurants. Since 1975 they have been known as OSI Group which marked this company’s transition from a family-owned butcher to a company that is technologically advanced. Another change in the 1970s was that Otto’s sons were near retirement age. They turned over control of the company to Sheldon Lavin and eventually sold all of their interest in the company to him.

About OSI Group: www.careersinfood.com/osi-group-company-1088.htm

Importants of Waiakea Water

Water is a crucial component in supporting the functioning of the living organisms. All the living organisms require water to facilitate their day to day activities. Water is a compound of hydrogen and oxygen atoms which are chemically combined. Across the globe, there are millions of institutions which deals with water business.

However, despite the presence of many companies operating the water business, not of them can match Waiakea water products. The bottled Waiakea water is naturally alkaline which is from Hawaiian volcanic mountains. Waiakea water is naturally alkaline and undergoes a unique process of filtration without including additives. Since the water is from volcanic mountains, it goes through the 14000 feet of volcanic rocks which are porous via Mauna Lao volcano. The supply of Waiakea water is always available and the main reason being that Hawaiian volcanic at Mauna Lao it rains throughout the year thus continually ensuring a constant flow of the aquifer.

Due to the continuous flow of the water through the porous volcano aquifer, the water becomes alkaline due to the minerals present. For instance, the Hawaiian mountains contain the minerals such as calcium and magnesium which when dissolved in water it becomes alkaline. Once the Waiakea water has passed through the porous volcano, it is collected and bottled naturally with a PH balance of 8.8.Consuming products with either high PH or low hurts our body metabolism. Therefore, it is essential to make sure that the water taken to the body is at the required PH to prevent the occurrence of health conditions which may eventually lead to loss of lives. Understanding how the PH levels work is essential because it will aid in maintaining the required levels within our bodies. The required level of water is 7.4 and more than 9 poses a health challenge.

Notably, the management of Waiakea has invested significantly in research and has come up with a theory of the most suitable condition of the water. For the Waiakea bottled water PH is at 8.8 which is organically sourced from the natural components of Calcium and Magnesium. One of the benefits of consuming the Waiakea bottled water which comprises the naturally occurring alkaline PH is the ability to detox and get rid of pathogens in the bloodstream.

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How OSI Food Solutions is making waves in Spain

Just when it seemed that the food processing titan OSI Food Solutions couldn’t get any bigger or conquer any more markets, they come out with yet another announcement. This time around their focus is on chicken expanding production to accommodate the upcoming expected demand.

In a press release on August 8th 2017, OSI Food Solutions announced that it had added a high capacity production line alongside its current facility in Toledo, Spain. The total investment cost 17 million euros and was completed earlier in the year. This change has increased production capacity from 12,000 tons of processed chicken per year to 24,000 tons annually. This represents a doubling of total capacity, all while requiring fewer labor hours per ton. This recent expansion brings the Toledo operation up to a total production capacity 45,000 combined tons of beef, pork and chicken.

What’s most impressive about this addition is the minimal impact it has on the total workforce of the Toldeo factory. The entire expansion project will add just 20 new jobs to the existing workforce of 140 people. The change represents a more than 33% increase in production capacity on a per-pound basis with a workforce increase of just 14%, making it one of the most efficient changes the plant has seen.

This boost to employment includes a new management known as the Product Development Manager. This new role will continue to serve the purpose of assisting clients in developing new products, as well as serving as a consultant on existing product offerings.

In keeping with this commitment to client-focused service, the expansion also includes a state-of-the-art project development kitchen. It is here that product development manager will work with professional chefs and their corporate customers to better enhance their existing product offerings as well as create their new ones.

With all are these improvements coming together it’s no surprise that OSI Food Solutions is able to double their production capacity even though projected demand for chicken products in Spain is only expected to grow by 6%. The company clearly has plans to help their clients take over new segments of the market. OSI plans to do this in the same fashion that they became the sole provider of beef products to McDonalds decades prior; by providing full-service consultation and support not only can they ensure more sales for the clients, but also a steady increase in demand for OSI’s services as well.