How does the nation’s largest refrigerated foods processor mine the relationship between culinary inspiration and R&D innovation? For an inside look Prepared Foods Chief Editor Garrison interviewed Reser’s Fine Foods executives Chef Sean Dwigans, Culinary Business Development Manager; and Chef Todd Ketterman, Culinary Manager. 

For the record, Reser’s celebrates its 75th anniversary this year, in 2025. What began as a potato salad company in Beaverton, Ore., has grown over four generations to become a $2 billion privately held leader (the industry’s largest) in refrigerated prepared foods. Its product portfolio—distributed to retail, club, in-store and foodservice channels—covers hundreds of offerings. These include refrigerated salads, baked sides, prepared meal kits, salads, tortillas, desserts, and comfort-food classics. Brands include Reser's, Main St Bistro, Stonemill Kitchens, Don Pancho, Baja Café and Reser's Food Service.

Last spring saw Reser’s add yet another important name to its business: St. Clair Foods Inc. This Memphis, Tenn., company (now a Reser’s operating division), brings both new processing technology (retort) and new products (frozen side dishes and entrées) to Reser’s portfolio. A look at the company’s coast-to-coast footprint shows that Reser’s employs an estimated 4,500 people at more 14 major facilities and in eight communities across the United States and Mexico.

Listen to this exclusive podcast to hear Dwigans and Ketterman talk about…

Foodservice Operator Needs: Post-COVID restaurant traffic is coming back but operators still need labor-saving solutions. Moreover, operators need chain-wide product consistency as they expand beyond 50, 100 or 200 units. Reser’s prepared foodservice offerings help address labor concerns. It also offers a yield/consistency “calculator” for operators weighing the costs of scratch cooking versus prepared items.

Grocery In-Store Deli Needs: In-store grocery deli operators need more finished, prepared grab-and-go entrées and side dishes to compete with other store departments. Meanwhile, deli operators can rely on pre-made bases and/or fresh “assembly” kits to prepare appealing bulk (behind-the-glass) offerings. Fresh kits can feature pre-portioned ingredients that aren’t mixed until just before preparation. Operators also can use stir-ins or toppers—such as fresh herbs, nuts or even candied bacon—to dress up other offerings.

New Products: Noteworthy 2024 new products included Stonemill Kitchens clear, pre-packaged, grab-and-go deli pasta salads and, in particular, a Chili Crisp offering. Stand-out bulk deli offerings included Potato Rosettes and a Hot Honey Macaroni & Cheese with White Meat Chicken. Reser’s also took its dips into sweet territory with dessert-style flavors such as Pumpkin Pie and Lemon Bar (each complete with crust crumbles).

“Craveable” Customer Solutions: Reser’s works with customers in various ways to boost health and/or flavor appeal. This could feature hybrid salad offerings with wheat berries or farro, lemon and Calabrian chilis for added color, texture and nutritional appeal.  Dwigans notes that some popular product concepts—such as maple mashed sweet potatoes—could transfer to foodservice after successful retail sales. Reser’s also has experimented with pimento cheese (on-trend) as a fun flavor to add to various dishes. Dwigans adds that Reser’s also can break down Mexican street corn (elote)—as a flavor—and help customers add it to side dishes, dips and other products for new ethnic appeal.

Trending Flavors & More: Dwigans notes that potato chips are “approachable’ and often expose consumers to new flavors. He and Ketterman talk all things hot as well as sweet and spicy (“swicy”). Likewise, they’re using certain more traditional flavors—such as Green Goddess and Salt & Vinegar—in some entirely new applications.

Dwigans notes a dips trend toward whipped cottage cheese bases. Ketterman adds that Reser’s, a giant in potato-based products, could look at new US-grown varietals already popularized in Europe and South America. These could provide distinctive new colors and textures.

2025 Goals: Reser’s culinary team includes eight people and Dwigans and Ketterman would like to expand it to match growing demand.

Learn even more about Reser’s culinary innovation team here:
https://www.resers.com/about-us/innovation-kitchen/

Where Taste Meets Trend

Prepared Foods talks trends and tastes with Reser’s Fine Foods executives Chef Sean Dwigans, Culinary Business Development Manager; and Chef Todd Ketterman, Culinary Manager.

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