General Questions

Who do you serve?

Our customers generally fall into two groups: regional/national restaurant chains and food producers. Restaurants use our products as components in dishes while food producers use our products for ingredients in their own products (e.g. soups, frozen foods, etc.).

Do you serve a particular region of the U.S.?

No, we distribute products all over the country. We aren’t limited to a particular region.

What types of products do you make?

Our products fall into three categories: 1, individually quick-frozen (IQF) meat crumbles, 2, oven cooked, diced and shredded meats and 3, kettle-cooked products. There are a wide variety of products in each category. From meatballs, chicken, shredded beef and carnitas to taco meat, soups, chili and sauces, we customize each of these products to meet our customers’ needs.

Do you make products that don’t contain meat?

Absolutely. We specialize in kettle-cooked products, which may or may not contain meat. Many of our sauces and soups are meat-free.

Do you have any products that aren’t custom-manufactured ?

No, every product we make is custom-developed for a particular customer and specific application.

Is Five Star Custom Foods its own entity or are you part of a larger organization?

As of July 2016, we became part of the Cargill family.

How do I find out more about Cargill?
The Cargill team is made up of 155,000 professionals in 70 countries draws together the worlds of food, agriculture, nutrition and risk management. For more than 150 years, we have helped farmers grow more, connecting them to broader markets. We are continuously developing products that give consumers just what they’re seeking, advancing nutrition, food safety and sustainability. And we help all of our partners innovate and manage risk, so they can nourish the world again tomorrow. Learn more here.
Do you have any resources available for companies that are considering working with you?

Yes, we have several e-guides available on our website. For starters, we have an e-guide that answers when you should use a custom food manufacturer. We also have comparison guides for outsourcing ingredients to a CFM vs. creating them in-house — both a food producer edition and a restaurant edition. Finally, we have an e-guide for developing a product with a custom food manufacturer.

Process Questions

How many pounds of product do you produce per day?

On average, we handle more than half a million pounds of raw product per day at our Fort Worth facility. Our Nashville location produces closer to 200,000 pounds of product per day. So that’s a total of 700,000 pounds between the two plants per day.

What are the main differences in how you work with a restaurant chain versus how you work with a food producer?

We understand that restaurants and food manufacturing plants have different needs and we tailor our services accordingly. How the end product is prepared (i.e. in a kitchen or food manufacturing plant) will determine what is most important to the customer.

R&D Questions

How flexible is your recipe formulation process?

We customize our product to meet the needs of our customers. We pride ourselves in innovation and go the extra mile to ensure our product formula and packaging meets expectations. We’re very flexible and work with customers to make sure their orders are perfect.

How much do you focus on research and development?

Research and development is integral to our process. Our R&D collaborative effort centers around service and creatively helping our customers — whether food producers or restaurants — solve problems and create new products.

How long does it take to develop a new product?

It depends on the application. It can be as short as a few weeks or as long as several months, depending on the complexity and customer testing.

Food Safety/Quality Questions

What are your standards when it comes to food safety?

There’s no gray area when it comes to food safety. We consistently score the highest level for third party and customer ratings for food safety. We include all feedback in our continuous improvement process. Our programs identify food safety risks, establish controls and outline monitoring procedures to prevent food safety issues. Additionally, we are SQF Level 3 Certified.

What are your points of emphasis when it comes to food quality?

There’s a difference between quality and safety; we take both very seriously. We ensure attributes for all our products are well maintained. While collaborating with customers, we listen intently and take the steps required to deliver a product that meets desired quality standards.