Sandridge Crafted Foods Information

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Summary

Sandridge Crafted Foods, has earned it’s place as a leader in chef-crafted food for a reason. It’s our continuing investment in our people and culture –from chefs and food scientists, to those who cra...Show more

Industries

Food Production

Headquarters Location

133 Commerce Drive, Medina, Ohio, 44256 US

Employees Size

500-1000 employees

Specialties

Unrivaled Fresh Food, Potato Salads, Macaroni & Pasta Salads, Cole Slaws, Protein & Seafood Salads, Specialty Salads & Desserts, Soups, Holiday Items & Hot Foods, Grab-N-Go, sous vide

Founded

1960

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Competitors

	Founded	Type	Employees	Revenue	Funding
Impossible Foods	2011	Privately Held	500 - 1.0K	132M	$1.6B
Harry's Fresh Foods	1977	Privately Held	100 - 250	6.3M	$0
Blount Fine Foods	1880	Privately Held	500 - 1.0K	360.3M	$0
Cedar's Foods	1985	Privately Held	500 - 1.0K	50M	$0
Chef Creations, Inc.	1986	Public Company	100 - 250	< 1M	$0
Del Monaco Foods	1998	Privately Held	100 - 250	14.9M	$0
Applegate	1987	Privately Held	1.0K - 5.0K	500M	$0
Häns Kissle	1984	-	200-500	-	$-
Kettle Cuisine	1986	-	500-1000	-	$-
Amy's Kitchen	1987	-	1000-5000	-	$-
Beyond Meat	2009	-	500-1000	-	$-

Employees Turnover 3 quarter 2025

Number of employees switched from or switched to

Total number all of employee turnover

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Current employees switched from

2

Sandridge Crafted Foods

1

Freelance

Ex-employees switched to

Number of employees by department

Total number all of employee turnover

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Length of Employment

Employee tenure at Sandridge Crafted Foods shows a diverse range of experience levels:

2% have been with the company for less than 1 year6% for 1–2 years17% for 3–4 years12% for 5–7 years8% for 8–10 years55% have over 11 years of service at Sandridge Crafted Foods