Chef Crafted Food Starts Here…
![](https://sandridge.com/wp-content/themes/sandridge-v1/resources/assets/images/library/hero/hero-2/decoration-2.png)
Sandridge Crafted Foods® has earned its 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 craft and deliver our products – and cutting-edge processes that ensure you always get the highest quality, freshest products on your shelves, in your commercial kitchens, and on the table to delight your customers.
Sandridge Crafted Foods is proud to be a third generation, family owned and operated leader in the fresh food industry. When Vincent R. Sandridge started the company in 1960, he sold deli meats in vacuumed retail pouches. His hard work and ambition enabled us to expand into the cold salad business a few years later. With over 60 years of experience, we are one of the most trusted names in the industry for developing and manufacturing complete meal solutions.
Vincent’s son, Mark D. Sandridge, joined the company in 1976 and focused his energy on food science, development, and innovation. Michael S. Sandridge, Vincent’s youngest son, joined the organization a decade later and directed his efforts toward developing long-lasting customer relationships.
Mark purchased the company in 1997 and became CEO. His background in food science and visionary approach expanded our manufacturing capabilities to include kettle soup and sauce production, and sous vide cooking. Additionally, a huge investment was made to bring High-Pressure Processing (HPP) into our facility to help differentiate ourselves in an increasingly competitive field. These resources helped pave the way for countless opportunities and transformative growth.
For two decades, Mark’s sons, Jordan D. Sandridge and Dane V. Sandridge, have worked closely with their father to implement new technologies, streamline operations, craft new and exciting recipes, and position themselves as leaders in both manufacturing and innovation to guide the company into the future. Today, we have multiple locations and nearly 1,000 valued employees helping to drive our success! The Sandridge family takes pride in all that has been achieved and looks forward to continuing to grow together.
Vincent Sandridge started his entrepreneurial journey by partnering with the Buddig Family, owners of Buddig Meats. They proposed that Vince manage the direct-to-store distribution services of their vacuum sealed lunchmeat products.
Vincent moved forward with the largest investment in the company up to this point in time by building the Sandridge Gourmet Salad 10,000 sq. ft. manufacturing site on Lafayette Road in Medina, Ohio.
Vincent purchased Gourmet Salads and incorporated his family name and existing business under Sandridge Gourmet Salads. He originally manufactured and sold salad products out of his home in Cuyahoga Falls, Ohio.
Mark Sandridge had a growing interest in the company and came on board in 1976. He has served as CEO since 1997 and holds a degree in Food Science from The Ohio State University. Mark’s vision and execution of the strategy for the company has earned him acknowledgement by peers in the industry as an innovative thought leader. His primary focus today is talent development, leading a company wide program to identify and mentor talented employees for the next generation of growth.
Increase in demand and popularity of prepared fresh salads required a larger manufacturing facility. Vincent built the 20,000 sq. ft. site on Commerce Drive in Medina, Ohio as an enduring symbol of commitment to producing the highest quality products.
Sandridge® purchased the Melch’s® Brand to further expand the product portfolio in the Midwest. Melch’s consisted of fresh, ready-to-serve Amish-style potato salad, macaroni salad and cole slaw.
Michael Sandridge, Vince’s youngest son, attended Kent State University and began working for the company as a sales rep in 1986. He became VP of Sales, managing top-to-top customer relationships leveraging his broad culinary knowledge. Michael led the largest growth with a key foodservice customer and played a vital role in growing the company’s customer base to what it is today through his incomparable care for customers and consumers.
Sandridge® established its now iconic legacy brand, Grandma’s®, which is proudly sold to more than 80 different foodservice and retail businesses throughout the country.
Sandridge® made the strategic move into the fresh soup industry. This was part of a seasonal growth focus allowing the company to fill capacity during non-peak salad season.
The Sandridge® story expands into the third generation with Mark’s son, Jordan. After graduating from The Ohio State University, Jordan served in many operational management positions, including the company’s in-house logistics division, MDS Inc., before being appointed Chief Operating Officer in 2020. He furthered his education by earning an MBA from The Ohio State Fisher College of Business.
Sandridge® invested in two High Pressure Processing (HPP) lines as a proactive response to consumer demands. HPP enables us to extend the shelf life of many products without the need for preservatives.
Dane Sandridge, Mark’s youngest son, continued the family legacy by joining the company with a Bachelor’s Degree in Economics from Wittenberg University. Dane furthered his education with a Culinary Arts Degree from the Culinary Institute of America. He oversaw the innovation strategy for the company while also managing top customer accounts and the marketing team before being promoted to Chief Commercial Officer in 2021.
Sandridge® acquired RMH Foods in Morton, Illinois to relocate their protein cooking operations and begin leveraging the benefits of sous vide cooking – further enhancing the quality food that customers have come to rely on and appreciate.
Sandridge® invests in kettle cooking equipment. This European technology enables our culinarians to develop the right product for the right application. It also allows them to layer flavors making soups and sauces that are healthier and more flavorful.
Sandridge Food Corporation elevates Jordan Sandridge and Dane Sandridge to the positions of Co-President, passing the torch of company leadership to the third-generation of the Sandridge family.
Sandridge® rebrands as Sandridge Crafted Foods® to better reflect the company’s purpose statement; to foster community and human connection through Remarkably Fresh, Chef-Crafted Foods. Our new name and identity bring forth the crafted quality that goes into everything we produce for our customers, clients and the industry. Chef-Crafted Foods Start Here.
Sandridge Crafted Foods completed the acquisition of a new production site in New Oxford PA, a strategic move to increase our production capacity and market presence in the Continental U.S.
In 2024, we updated our iconic brand from Grandma’s Original Recipes to Grandma’s Kitchen™, creating a modern feel that will resonate with customers for generations to come.
Mark Sandridge became CEO of Sandridge Crafted Foods in 1997, when he bought the business from his father, Vincent R. Sandridge. He has overseen the company’s evolution from a seasonal “wet salads” business to its current position as a leading provider of fresh soups, sauces, salads, sides, and proteins to the retail and foodservice industries.
Mark has always been highly involved in all aspects of the business, but his primary focus today is talent development. He actively works on the methodical succession of the business to its third generation of family leadership, his sons Jordan and Dane, while also leading a companywide program to identify and mentor talented employees for future growth.
“I’ve always wanted this company to be a place that people are eager to work for. We have been pretty good at attracting and growing young talent within our organization. Seeing people succeed in this business is really what has motivated me over the long haul.”
He attributes the company’s growth over the past two decades to listening to customers. “We were challenged to make food that tasted better and lasted longer without chemicals, and that’s the goal we set for ourselves. I’m a food scientist by training, and I continue to be a student of the industry.”
In his spare time, Mark enjoys racing sportscars, golfing, traveling to the UK and spending time with his grandchildren.
Jordan Sandridge is Co-President of Sandridge Crafted Foods, overseeing operations, maintenance, logistics, and the company’s Morton, IL production facility.
When Jordan was a student, he worked summer jobs at the family business and began his full-time career with the company in 2004, after earning a bachelor’s degree in food science and technology from The Ohio State University. He went on to get his MBA from The Ohio State Fisher College of Business in 2015.
He held a wide range of positions as the company evolved, including running the vegetable preparation and slaw line, serving as project manager for the launch of the company’s retail soup line, receiving manager, business manager, warehouse manager, and general manager of the company’s in-house logistics arm, MDS Inc. Prior to being named Co-President in 2022, Jordan was Chief Operating Officer.
“It’s humbling to see how much we’ve changed and grown in the time I’ve been here. What I value most is the 600 people I work with every day. They’re my work family, and they’re extremely important to me.”
Sandridge grew up in Westfield Center, Ohio and still lives there with his wife Bethany, two sons, and two dogs.
Dane Sandridge is Co-President of Sandridge Crafted Foods, overseeing the company’s sales, innovation, and marketing teams. He works closely with customers to facilitate the intricate process of bringing new products to market.
Dane joined the company in 2008 as a financial analyst, after earning a bachelor’s degree in economics from Wittenberg University. In 2010, he began a two-year leave of absence to study at the Culinary Institute of America, where he earned an AOS degree in culinary arts.
Upon returning to the family business, he served as a regional sales manager and was promoted to Vice President of Innovation in 2016, when the company was experimenting aggressively with new applications as part of a growth strategy to expand beyond the heritage salads business. Prior to being named Co-President in 2022, he served the company’s Chief Commercial Officer.
“Today, we have the culinary capabilities to complete an entire plate of food. And not just any plate – a world-class plate! In the salad world it was pretty simple, we were the company that got invited to a picnic. Now there are so many more opportunities, and it’s elevated the way we collaborate and communicate – internally and externally.”
He and his wife, Kayla, live in Wadsworth, Ohio with their children Emersyn and Grayson. Dane is an avid golfer but would prefer going on adventures with his family.
Michael Sandridge is Vice President of Foodservice Sales at Sandridge Crafted Foods and is the younger son of company founder, Vincent R. Sandridge. Michael is responsible for sales and support to prospects and clients in restaurants and other varied foodservice applications.
Throughout his life, Michael has pursued varied opportunities inside and outside of the company. Beginning in 1986, he spent 10 years in plant operations and then took the lead role in the company’s foodservice division where he maintains the Sandridge tradition of solution-building that his father established from the beginning.
“Our foodservice customers are looking for solutions that reduce their operational expenses. They don’t always know what it is they’re looking for, but they know where they’re feeling pain. When we walk into an operation, we’ve done our due diligence and offer ideas that remove labor and increase quality/consistency to improve their operation’s ease of use.”
Michael and his wife Kim live in Granger Township where they enjoy spending time with their kids and grandkids. Family has always been Michael’s top priority and he cherishes the opportunity to work alongside his brother and nephews daily.
Todd Jones, CPA, joined Sandridge Crafted Foods in 2019 as Chief Financial Officer and Vice President of Finance. He is also responsible for the company’s IT department.
Todd is part of a management team charged with facilitating the transition to a third generation of Sandridge family leadership upon the eventual retirement of CEO Mark Sandridge.
His previous experience includes CFO at Thorworks Industries, an Ohio-based manufacturer of protective coatings; and partner, CFO and COO for Clinton Aluminum, a leading Midwest distributor of aluminum and stainless steel, he was also a partner at a regional accounting firm.
An Akron native, Todd earned his bachelor’s degree in accounting at the University of Akron, with additional coursework in its Masters of Taxation program.
He and his wife Missy live in Doylestown, Ohio. They have six grown children.
Rick Sisko is Chief Strategy Officer of Sandridge Crafted Foods and is responsible for corporate strategy and people development across the company’s primary business units. He moved into the role in 2022, after seven years as the company’s President. Rick serves on a management team charged with transitioning his previous responsibilities to the third-generation of Sandridge family leadership.
Before coming to Sandridge, Rick was CFO at Meier Holding LLC, which operated industrial supply businesses in Ohio and throughout the Southeast US.
Rick is a graduate of the University of Cincinnati, with a Bachelor of Business Administration degree in accounting. He and his wife Rhonda live in North Royalton, OH, where they raised three now-grown children.
Outside of work, he serves on the board of the Medina County Port Authority and enjoys health and fitness, an occasional round of golf, and traveling to warm climates.
Aaron Hough is the Senior Vice President of Operations at Sandridge Crafted Foods where he oversees all aspects of the company’s operational strategy, ensuring seamless execution, and exceptional service to clients nationwide.
With over two decades of experience in operations management and continuous improvement, Aaron brings a wealth of expertise to his role. As a natural problem-solver and collaborative leader, he is passionate about building high-performing teams and fostering a culture of accountability and professional growth.
Aaron holds a Bachelor of Science degree in Mechanical Engineering from the University of Dayton and continues to stay on top of emerging trends and best practices through ongoing professional development. He also serves as a mentor to aspiring professionals.
Outside of work, Aaron operates H. Estates Farm at his home in Springfield, Ohio where he grows pumpkins, sweet corn, concord grapes, and watermelons with his wife, their three dogs, and two farm cats. He is an avid fisherman, outdoor enthusiast, and a record-setting power lifter.
Tiffany Testa is the Vice President of Marketing at Sandridge Crafted Foods. She was hired in 2019 to lead strategic and innovative marketing to develop a meaningful brand experience for every Sandridge customer.
Tiffany’s leadership has evolved the role of Marketing at Sandridge from one focused on brand marketing to one that includes technology, strategy, corporate social responsibility, and nearly everything else the business touches.
Tiffany has a bachelor’s degree in speech communications from Baldwin Wallace University and earned her MBA from Ashland University’s Dauch College of Business and Economics. In 2014, she returned to school to study leadership and appreciative inquiry at Case Western Reserve University. She sits on the board of Goodwill Industries serving Summit, Portage, Medina, Ashland, and Richland Counties.
Tiffany lives in Portage Lakes, Ohio with her husband and three children. She’s an adventurous foodie, has a passion for fitness, and leads a highly active lifestyle!
Frank Peters is the Vice President of Procurement at Sandridge Crafted Foods. He is responsible for purchasing our high-quality ingredients, packaging, and other goods that make Sandridge a leader in the food industry.
After graduating from Miami University, Frank worked at Sherwin Williams for nearly 20 years where he held a variety of roles including, supply chain planning, procurement manager, and continuous improvement manager. He joined Sandridge Crafted Foods in 2016 as Senior Director of Procurement and Supply Chain.
“I love being part of this leadership team because the high-quality people help me take my professionalism to the next level. Every day is a challenge in new and exciting ways. I really believe we are the best in the world at what we do.”
Frank and his wife, Brittney, have four daughters. In his personal time, he enjoys being outside, traveling, growing his own food, and caring for ducks and chickens on his property.
Dr. Dale Fortner is Vice President of People Operations (comprised of Human Resources and Organizational Development) at Sandridge Crafted Foods. His role includes leadership development, personnel coaching, and community and government relations.
Under Dr. Fortner’s guidance, the company provides programs to help employees achieve their professional and personal goals, resources to support financial and mental health plus other often-overlooked needs. We also have “culture coordinators” to facilitate the Sandridge commitment to an employee-centered culture. “We strive to be a caring, supportive environment where people enjoy coming to work. We want them to view their career at Sandridge as a long-term path where they’re learning, contributing, and making a difference.”
Dr. Fortner earned a bachelor’s degree in English from The College of Wooster; a master’s in education from The University of Akron; and a doctorate in Administrative Leadership for Teaching and Learning at Walden University, Minneapolis.
He and his wife live in Wadsworth where they raised five daughters.
Dan Zakri is Vice President of Innovation at Sandridge Crafted Foods. He is responsible for development of world-class soups, sauces, salads, side dishes, and fully cooked proteins for customers in food service, retail, commissary, and e-commerce.
Chef Dan earned a degree in culinary arts from the Culinary Institute of America and served as executive sous chef at the Trellis Restaurant in Williamsburg, VA, under James Beard Award-winning chef and best-selling cookbook author, Marcel Desaulniers. He also served as executive chef for a large contract food service and retail grocery company and operated a meal production business in partnership with Dr. Michael Roizen (Chief Wellness Officer at the Cleveland Clinic and developer of the Real Age nutrition and wellness program on Amazon).
Chef Dan has served as an active member of the Research Chefs Association, National Restaurant Association, International Dairy Deli Bakery Association, Cold Pressure Council, and Institute of Food Technologists. He lives in Medina, Ohio with his wife Alisha, two teenage children, three cats and two dachshunds that are full of energy and personality. In his spare time, he’s a drummer in a rock and blues band, and is passionate about live theater and the arts.
Michael Ionni is Vice President of Food Safety & Quality Assurance. He is responsible for regulatory compliance, food safety and quality practices in manufacturing, packaging, and short-term storage of raw materials and finished goods.
Before joining Sandridge in 2018, he held the same title for Shearer’s Foods, a salty snack producer. Prior to that, he led the quality assurance team at Dawn Foods, which provides bulk ingredients for the baking industry. His specific areas of expertise and interest include Hazards Analysis Critical Control Point (HACCP) and Food Safety Auditing.
Originally from Pittsburgh, Michael earned his bachelor’s degree in food science at Penn State University. He has been a quality engineer and is a senior member of the American Society for Quality. He’s also a premier member of the Institute of Food Technologists, and a member of the International Association for Food Protection.
Michael lives in Cleveland with his wife (who is also a food scientist) and dog, Molly. His two grown children live nearby. In his spare time, he enjoys reading and fitness.
Steve Mesia is the Sr. Director of Food Safety and Quality Assurance at Sandridge Crafted Foods. He was hired in 2023 to oversee the food safety and quality programs to ensure safe, high-quality food for every Sandridge customer.
Steve has his bachelor’s degree in Organic Chemistry with a minor in Microbiology from Bemidji State University and is CMQ/OE certified through the American Society for Quality. He brings over 37 years of food industry quality management experience to Sandridge through his career in both large-scale and startup food businesses.
Steve and his wife live in Spencer, OH as empty nesters; their four children are scattered across the U.S. and abroad. When he’s not at work, he’s either working on his home, or traveling to see his kids.
Matt Hawks is the Director of Logistics at Sandridge Crafted Foods. He started his career working part-time in the shipping department while getting his bachelor’s in political science from Walsh University. He was brought on full-time in 2011 and worked various roles in multiple departments, giving him thorough knowledge of the company’s operations.
Matt is currently in the process of attaining his master’s degree in supply chain management from the Fisher School of Business at The Ohio State University.
Matt resides in Westfield Center with his wife, Carly, and their two young kids, Raegan and Rhett.
Our business is firmly grounded in values we live every day. And they make a real difference for our customers, the people they serve and our employees.
We believe that great food brings people together and make moments memorable.
We’ve built an inspired and diversely skilled team united by the values we share and driven by a passion for excellence in everything we do.
Quality, freshness and food safety is imperative in today’s climate. Whether co-packing, private labeling or sold under our own brand, you can count on quality control and food safety.
We’re moving at the speed of fresh with state-of-the art processes to innovate, create and deliver exceptional food value to our customers.
Sandridge Crafted Foods is proud to be a leading job-creator in Northeast Ohio, North Central Illinois, and Southeastern Pennsylvania.
We also strive to make a positive difference in these communities by helping ease food insecurity through regular food donations to organizations that support ending hunger for the youth, senior citizens, and disadvantaged populations.
Our ongoing relationships with the organizations on this page help our donations reach those who need it most. Click on any logo to find out more about the organization and volunteer/donation opportunities.
As the largest consumer of water in Medina County, Sandridge works diligently to use water in a way that meets current ecological, social, and economic needs without compromising the ability to meet those needs in the future. This includes regular daily monitoring of in-flow and out-flow pH levels and screening for any potential contaminants that could harm the environment. Sandridge works closely with the Medina County Sanitary Engineering Department to ensure that water quality and safety are a top priority.
Sandridge has converted production facilities and warehouses from metal halide fixtures to energy efficient LED and T5 high bay warehouse lighting.
Motion sensors were also installed resulting in energy savings up to 70%, effectively producing nearly twice the light using half the energy.
Last year (2023) Sandridge sent 1,412,840 pounds of food waste to local farms to use as feed for livestock. Using food waste can help farmers reduce feed costs while helping Sandridge reduce disposal costs and minimize the environmental impacts of this waste.
Sandridge also sent 2.7 million pounds of food waste to Northeast Ohio solid-waste processors for use in anaerobic digestion facilities. This cutting-edge process allows bacteria to turn food waste into useful resources such as fertilizers and bio-fuel.
Sandridge runs a fleet of 30 trucks that have implemented fuel-efficiency standards to minimize the impact on the environment.
– California emissions standards.
– FlowBelow – To reduce wind resistance and improve fuel economy.
– Super Single Tires – Only one tire per axle vs. two to reduce weight and improve efficiency.
Last year (2023) Sandridge Crafted Foods sent 6,252,181 pounds (3,126.09 tons) of recyclable waste items to processing facilities across Northeast Ohio. Recycling conserves natural resources, protects natural ecosystems, and encourages biological diversity – enhancing the long run sustainability of the biosphere.
Sandridge continues to increase the amount of waste that is recycled rather than sent to local landfills year-over-year.
The Sandridge family believes that good food is the foundation of genuine happiness. May lasting memories be made with good friends and perhaps most importantly great food. Our family is committed to carrying on the traditions that help bring your family together. Enjoy life, it’s delicious!