When Abraham Stouffer opened a small dairy stand in a downtown Cleveland arcade, serving home-churned buttermilk and crackers to passing businessmen, he had no idea his hobby would grow into a billion-dollar business, redefining the way Americans shopped, cooked, and ate.
Today, Stouffer’s is synonymous with frozen foods. The company’s flagship lasagna with meat sauce and macaroni & cheese have become icons of the frozen food industry. Millions of customers choose to serve their friends and family Stouffer’s, giving loved ones a taste of Mahala Stouffer’s original recipes.
Stouffer’s was a family affair. Mahala’s popular dishes were the catalyst that propelled the business forward. Sons Vernon and Gordon joined their parents, transitioning the dairy stand into a chain of restaurants throughout the Midwest and Northeast. Patrons lined up to enjoy meals in the family-style restaurant served up by the Stouffer Girls, but soon diners were requesting meals to take home as well. The business would expand into the freezer aisle of grocery stores across the country and open a chain of hotels welcoming travelers throughout the nation.
From home-style cooking, to low-fat, low-calorie dishes, to protein-rich meals and ethnic entrées, Stouffer’s would embrace the changing appetites of consumers while continuing to make great tasting, quality food.
Navigating through mergers, takeovers, and the constant challenges facing a company of Stouffer’s stature, executives and employees proved that hard work, perseverance, and a willingness to think outside the box always pay off. That was the case when Stouffer’s used garlic bread molds to create their one-of-a-kind and best-selling French bread pizza.
Stouffer’s has been feeding friends and family since 1924, and the company will continue to make great tasting food for generations to come.
This enhanced eBook features audio quotes from executives, retirees, and key stakeholders who were interviewed during the research for this book.
