With plans for a second manufacturing plant in Santa Rosa and a fast-food restaurant in Rohnert Park, natural food maker Amy's Kitchen shows no signs of slowing down a quarter century after its founding.
The Petaluma-based company remains distinctive: family owned with a vegetarian product line and growing sales that have propelled it into the standings of the nation's largest food processors.
The company's 25th year will be marked by new initiatives in Sonoma County and by the youngest family member taking on a new role as she prepares to one day lead the company.
Twenty-five-year-old Amy Berliner, the company's namesake, spent a year after college in England and helped Amy's launch a small food processing plant there. After learning the challenges of breaking into new markets, she returned last summer and is ready for the next step in her education.
"For the next year, I'm going to be apprenticing with my dad," she said, seated last week with her parents, the company's co-founders, Rachel and Andy Berliner.
Her work will include sitting in on her father's meetings and helping him with his projects.
An only child, Amy Berliner said she isn't sure whether she wants to become a hands-on CEO like her father or hire an executive to advance the company's operations. But the Stanford graduate said she is sure about whether she might ever sell the business, as scores of other natural food company owners have done.
"I've made a commitment to the company that I will keep it family-owned," she said. "I'm super passionate about Amy's and about what we do."
Amy's Kitchen ranks among the nation's top brands of natural and organic convenience foods. Its products include frozen entrees, canned soups, breakfast foods, snacks and desserts.
The company projects sales this year at $380 million and employs nearly 1,900 people, including 1,000 in Sonoma County. It operates plants in Santa Rosa, near Medford, Ore., and in Corby, England.
During an interview last week at their 1870s farmhouse outside Petaluma, the Berliners announced plans to build a second processing plant in Santa Rosa that one day could employ another 800 employees. City officials have applauded that news, saying it would be the biggest company expansion here in at least a decade.
The plant's building and equipment would cost between $40 million and $50 million, Andy Berliner said.
In another initiative, Amy's last month confirmed plans for its first fast-food restaurant off Highway 101 in Rohnert Park. The restaurant, with a living "green" roof and a special system to collect and reuse rainwater, would feature veggie burgers and organic fries, shakes and salads.
This weekend the Berliners and staff are celebrating the company's 25th anniversary at the Natural Products Expo West. The trade show ends today at the Anaheim Convention Center.
There, Amy's is slated to unveil 25 new products, bringing its total line to more than 250 items. New on the roster are meatless "veggie meatballs," Thai red curry and a gluten free pot pie — the last a nod to the company's first product, a vegetable pot pie introduced in 1988.
Andy Berliner, 66, and Rachel Berliner, 59, have built a reputation for painstakingly creating their products. They said they took five years to develop recipes for Indian cuisine, tamales and enchilada verde.
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