The Sandridge Food Corporation (SFC) story begins in the early 1960s with a local entrepreneur, Vincent Sandridge. He got his start from the Buddig family, owners of Buddig Meats, who manufactured lunchmeat in vacuumed retail pouches, which was revolutionary at the time. The Buddig's proposed a deal to Vince where he would provide them distribution services (making direct-store-deliveries) and they would provide product to him under consignment.

Working within the deli industry, Vince caught wind of a company called Gourmet Salads that was in need of new ownership. By chance, he was able to acquire a private loan and purchase the company. He incorporated his business under the name Sandridge Gourmet Salads, originally manufacturing and selling salad products out of his home in Cuyahoga Falls, Ohio. 

The Company constructs a 10,000 square foot factory on Lafayette Road in Medina, Ohio 

Mark Sandridge, Vince’s oldest son, had a growing interest in the company and came on board in 1976, just before starting college. Mark now serves as Chief Executive Officer and has a degree from The Ohio State University in Food Science.

As popularity spread and demand increased for his products, he moved to an approximate 20,000 square foot building in Medina, Ohio and consistently grew the company throughout the 60s and 70s. 

Vince knew he found his niche selling to local delis in the surrounding areas and, in the 80s, purchased Melch’s, a company manufacturing the traditional comfort foods of the Midwest- Amish-style potato salad, macaroni salad, and cole slaw. 

Ten years later, Michael, Vince’s youngest son and alumnus of Kent State University, began working for the company, handling several duties on the production floor, and later spending 20 years in sales. Michael now functions as Vice President of Foodservice Sales.

1991 was the year that the company established its legacy brand, Grandma’s®, which is now sold to over 80 different foodservice and retail businesses throughout the country.

Sandridge Food Corporation enters the fresh soup industry.

The Sandridge story expands into the third generation with Mark’s two sons, Jordan and Dane Sandridge. In 2004, Jordan, a graduate of The Ohio State University, joined the company and now serves as Co-President. He streamlines the company’s logistics outfit, creating routing efficiencies, minimizing fuel costs, and reducing emissions, while working on his MBA.

Sandridge, recognized for our ability to adapt to retailer and consumer demands calling for fresher food products, invests in two High Pressure Processing (HPP) lines, the first goes into production in 2010 and the second in 2013. The investment was based purely on consumer insights nationally and globally. Because HPP significantly mitigates bacterial growth, it reduces spoilage, minimizes shrinkage and reduces the potential for recalls due to bacteria throughout the shelf life.

Joining the company in 2008, Dane functions as Co-President and has a Culinary Arts Degree from the renowned Culinary Institute of America as well as a bachelor’s degree in Economics from Wittenberg University. He works closely with the Innovation Team, crafting custom recipes for retail and foodservice clients.

Sandridge Food Corporation acquires RMH Foods in Morton, Illinois to relocate their protein cooking operations and begin leveraging the benefits of Sous Vide cooking.  

Sandridge Food Corporation invests in kettle cooking equipment to enable our team of culinarians to layer flavors making soups and sauces that are more flavorful, healthier, and delicious.​

Sandridge Food Corporation elevates Jordan Sandridge and Dane Sandridge to the positions of Co-President, passing the leadership mantle to the third-generation of the Sandridge family.​

Sandridge Food Corporation becomes Sandridge Crafted Foods. Sandridge stands for quality, value, authenticity and delight wherever people come together to share a freshly made meal.​