Mistica Foods, LLC a newly formed, woman-owned, beef, poultry, pork and lamb processing company that will focus on providing custom menu and supply chain solutions to foodservice as well as retail channels across the country, begins its full-scale operations.
Monika Rose Walas
“We have been creating significant momentum with this newly formed company by focusing on increasing our customers’ market share as well as retaining their current market share by consistently providing innovative and on-trend menu solutions as well as cost-savings strategies”
Monika Rose Walas, President and founding investor with extensive meat processing, sales, marketing, and operations experience, established the firm in May 2014. Mistica Foods employs 200 people at its 40,000 square-foot production plant and distribution facility, and currently serves several national and international customers.
“We are excited about the opportunity to play an important and growing role in today’s value-added protein product category,” Walas said. “We have been creating significant momentum with this newly formed company by focusing on increasing our customers’ market share as well as retaining their current market share by consistently providing innovative and on-trend menu solutions as well as cost-savings strategies,” she said.
“From small batch smokehouse cooking and steaks hand cut by expert butchers, to high-speed in-line technology, we are focused on bringing wholesome, high quality products to our customers, cost-effectively,” Walas added.
Mistica Foods is fully staffed with meat processing and food science professionals. The procurement team includes industry experts in protein purchasing, forecasting and hedging.
Walas is also producing product and creating capacity beyond the Addison facility by establishing a business model that capitalizes on the available excess capacity of processors nationwide in an effort to build a sustainable, environmentally and economically sound organization.
“By utilizing the excess capacity of our co-pack manufacturing partners, built up during the chain-restaurant boom years, we are reducing our environmental footprint by using that idle line time rather than building new operations from scratch. This also allows us to support our partners’ local economies by retaining and adding jobs created by our business,” Walas said.