Photo by Howard Owens
Just about a year ago, Tom Riggio, partner with Paul Guglielmo of the booming Craft Cannery business venture in Bergen, spoke about the site's future expansion on Appletree Avenue and plans to hire more employees along with the physical growth.
Food and manufacturing officials brought the shovels out Wednesday for the ceremonial groundbreaking and celebration of the $1.5 million, 6,300 square-foot warehouse that will allow for a second kitchen and bottling line facility and, in turn, take on more clients, churn out more products and create more jobs.
Despite the continuous growth, there’s one element that has remained throughout the manufacturing process that may take a little more time but has most definitely been worth it for a winning product in the end, Guglielmo says.
“We make it exactly how you would make it at home. We put oil in, we let the oil get hot, and we put onion, garlic bell pepper in there and we sauté, then we add our tomatoes after that, our spices after that, and then we bottle it,” he said to The Batavian. “So, really, there's no difference between what I actually do at home versus what we're actually doing in the plant. And I think that's the secret when you get into big industrial packing. There are some secrets to how they're able to move so fast. That takes away some of that homemade aspect. So it really has to do with just making it exactly the way you make it home, just at a bigger scale.”
He spoke to a small gathering as part of the celebratory event, sharing how it all began with two special memories.
“The life-changing moment that really occurred first was when my wife told me it wasn't a stupid idea to start bottling sauce back in like 2013. The second life-changing moment was when a category merchant from Wegmans named Dan Mezzoprete showed up … and he's the guy who actually said we're gonna give this a shot, kid. So thank you,” he said to the small crowd gathered at the property. “So I think that today is really nice and validating. Grow New York was a validation for us. Today's another validation for us that we did what you set out to do when you start a business: find a problem that needs to be fixed. And I really feel as though we have found a problem that needs to be fixed.”
The company specializes in producing pasta sauces, barbecue sauces, salad dressings, oils, marinades and such on a large scale for local and regional food brands, retailers and restaurants that may not have the money, facilities, time and labor to do it themselves. As Guglielmo said, "Problem fixed."
“This world of contract manufacturing has a lot of big players who do a phenomenal job, but it doesn't have a lot of small players. There are some commissaries and commercial kitchens, and then there are big industrial co-packers, and people are doing really good jobs in those areas. But there's this thing that Cornell University described to me years ago, as almost like a death valley of contract manufacturing, and my partner Tom and I feel we really identified a niche, a problem,” he said. “And that is, our three main types of customers needed us: one was the startup entrepreneur with $1, and a dream, they want to bring their product to market, like Jerri Lynn from Blue Ridge BBQ. There's the restaurant food service, somebody who says, look, it doesn't make sense for us to come in and make dozens and dozens of gallons of barbecue sauce every day. What if you batch it for us? That will help our business efficiencies grow. And then of course, there's the regional players, like Wegmans, who we’re so proud to see here today as well, who say, Look, you know, we've got some skews that require a little more culinary expertise that we'd really like to see brought to market.”
Working at a small co-pack facility such as Craft Cannery allows staff to “really take your time on those kinds of recipes” before bringing them to market, he said, giving a thoughtful and modest nod to the company team that does “all the actual work.”
Riggio credited his partner’s dedication as the reason everyone was there to celebrate. They acquired the business nearly four years ago, and at the time, it was doing “minimal business,” Riggio said.
“We do more in two weeks now than the business used to do in a year. The employees were three at that point. We’ve now got 15 full-time employees. When this expansion is complete, we’ll be adding another six to eight employees. We’ve actually had to turn business away over the last four years; some major players have come to us, and we just couldn’t support the business,” he said. “There are a bunch of products that are in those storage containers outside to make room for you to stand where you're standing. This is a great opportunity for us to continue to grow our business and support additional small clients, midsize clients and larger clients. We are looking forward to adding in the 6,300 square feet, looking forward to adding a second kitchen, second production line, second bottling line, and a second shift to support all of those, and we are really happy that you guys are out here.”
In the middle of COVID, about April 2020, an unflinching Guglielmo approached Wegmans Italian Foods Category Manager Steve Chichelli with his idea to open his own facility and forge a collaboration with the grocery giant. Chichelli had already known of Guglielmo as a radio personality with his stories about his grandfather’s homemade pasta sauce, and all of that had been "a great interaction.”
“So I'm thinking a guy, a local guy, ready to give jobs to a local community. And that's what Wegmans is about, too; we share a lot of the same values that he does, building up local businesses and creating jobs. So it was at that point we were like, hmm, how do we get him more? He's got his branded product, so I'm like, let's talk about private labels. Where could he fit in being a small co-packer, but let's partner him with our chef team,” Chichelli said. “So we started our endeavor with our first private label product with him, which is our Wegmans brand spicy tomato oil, one of my favorite items we have ever developed at Wegmans in the Italian categories. And that item has just grown to be great. When that launched, I mean, it was cross merchandised everywhere in the store, all departments got behind it: bakery department, prepared foods, we displayed it, and it's turned into a great item for us.”
He also said that they are developing a lemon butter and a marsala sauce to be launched this fall.
“I give Paulie all the credit here. I'm just the guy who forms a strategy. He's the guy who works hand in hand with our chef team,” Chichelli said. “The tenacity, the passion that comes out in him—the chef team absolutely adores him.”
Major portions of the company’s growth have also been possible with infusions of funding — including $500,000 from winning second place at 2022 Grow-NY, a global food and agriculture innovation competition.
“What began as a dream, nurtured by innovation and fueled by determination and unlikely a little bit of Paulie’s abundant energy, led to Craft Cannery’s Grow-NY winner's badge in 2022, and ultimately, a pivotal moment when their team now stands ready to embark on a new chapter of growth and success,” Program Manager Sarah Meyer said. “Beyond bricks and mortar, today we celebrate the profound impact Craft Cannery has had on its community, the Grow-NY Region and New York State as a whole. Since receiving their $500,000 prize, Craft Cannery has created and cultivated opportunities for growth and advancement as a contract manufacturer. They have established a space for innovation and created numerous job opportunities, fueling economic growth and fostering talent within their local community.”
Business neighbor Charlie Cook, founder of Liberty Pumps, further confirmed what a stellar job Gugliemo did on his Grow-NY pitch, which is viewable on the company website. Cook can see a lot of parallels between Liberty Pumps and Craft Cannery, he said.
“That we started from pretty basic beginnings and identified a niche that we could succeed at and excel at it,” Cook said. “And to have him right here in Bergen, being a Bergen business, especially a manufacturer in Genesee County, is fantastic. And it’s just been fun to watch him grow, and really, we wish him the best going forward.”
The company also received approval from Genesee County Economic Development Center for payment in lieu of taxes (PILOT), sales, and mortgage tax exemptions valued at $72,496 to support the expansion. The proposed incentives for the additional 4,000 sq. ft. are estimated to return $3.06 million in projected wages and municipal revenues. The project would generate a $62 economic impact for every $1 of requested incentives.
“With their flexible and hands-on approach, we’ve seen Craft Cannery become a go-to provider for contract manufacturing,” said Chris Suozzi, Vice President of Business and Workforce Development at GCEDC. “The GCEDC was thrilled to support the expansion of Craft Cannery in our Appletree Acres business park. This project is yet another example of the continued growth of the food and beverage sector in Genesee County.”
Photo by Howard Owens.
Photo by Howard Owens.
Photo by Howard Owens.
