In an ever-changing world, we remain efficient, consistent, flexible and cost-effective.
Co-Packing
Whether your business is a startup or an established brand, or you’re a retailer in need of a national brand equivalent, Fresh Food Factor Packing and Creative Concepts’ team can help you from start to finish. We create a recipe that meets your specifications, produce it with consistent quality, and package it for retail sale or for use in restaurant kitchens. Our flexibility gives our customers the products they want.
Fresh Food Factor Packing and Creative Concepts embraces consistent, flexible food service and packing solutions that support your schedule and your budget.
RECIPE DEVELOPMENT
- Recipes formulated to fit your exact needs
- Ready-to-eat and shelf-stable
- Custom food products and national brand equivalents
KETTLE-COOKED ITEMS
- Cooked in 120-gallon jacketed kettles at our facility in New Orleans, LA
- Dressings, marinades, soups, salsas, sauces and more
PACKAGING & LABELING
- Packaged for retail
- Glass or plastic containers, larger foodservice pouches or bag-in-a-box
- Custom labeling
COMMISSARY
- 5 high quality, flexible base sauces for use in restaurants
- Streamlines inventory, storage space and labor costs
- Guaranteed consistency
Your Team
We put education and certification at the utmost importance in order to give our customers the peace of mind when entrusting us with their products. Our staff has the knowledge, expertise, and certifications to provide the highest quality service and products.
Lawrence Dodds, Director
Mr. Dodds has 3 decades of experience in food preparation and recipe development, having worked for restaurants, an airline, large grocery chains, and a commissary. Since 2012, he has overseen the launch and growth of Fresh Food Factor from startup to $6.5M in revenue, serving nutritious meals to New Orleans area school children. He has leveraged his years of expertise to Fresh Food Factor’s offerings to both foodservice and retail. He studied at Blackpool and Fylde Culinary College in England and subsequently worked his way up the ranks in 1, 2 and 3 Michelin star-rated restaurants.
Dominique Mitial, Food Safety and Quality Assurance Manager
Mr. Mitial is a professional with more than ten years of experience in Food Safety & Quality Assurance Management within the food processing industry. He has a strong working knowledge of FDA Food Code, USDA Requirements, State/local Regulations, SQF, HACCP requirements, and more, and is able to develop strong relationships with business partners and colleagues, while also earning a solid reputation for productivity and professionalism. He is a certified proctor and instructor of ServSafe by the US-NRA (National Restaurant Association). He has a bachelor’s in food science, and then holds several certificates such as SQF, HACCP, OSHA, ISO22000, and ServSafe.
James Zelaya, Assistant Director
Mr. Zelaya has 15 years’ experience in the hospitality industry and is skilled in culinary, food safety, HACCP, employee development, new business startup, vendor relationships, food manufacturing, and R&D formulation. His professional experience started in food and ingredient manufacturing as a project manager for Diversified Foods & Seasonings. He then worked for Chef John Folse & Company as a research and development chef before becoming the director of foodservice operations at Café Reconcile, a New Orleans-based nonprofit. He has since had the critical role of Assistant Director of Fresh Food Factor’s school feeding program. Mr. Zelaya studied Computer Information Technology and is graduate of Delgado Community College.
Volunteers of America Southeast Louisiana
Fresh Food Factor Packing and Creative Concepts is a wholly owned social enterprise of Volunteers of America Southeast Louisiana. Volunteers of America is an independent, nonprofit human services agency. The profits generated by the Fresh Food Factor Packing and Creative Concepts are used to fund programs that serve vulnerable populations throughout Southeast Louisiana.