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CEO toured Paris Frozen Foods with Allen Hopper. Allen explained that adaptability has been key to stay in business over the years despite larger meat packing plants consuming more local business.

"We started out with farmers who wanted us to process their meat for their families. As farms grew, many gave up raising domestic herds to specialize in farming more ground, so we were forced to find more revenue. We went into the ice making business for a while until larger ice making companies wanted our accounts. Then we added revenue by processing venison. We shut down our domestic meat processing for a few days each fall to process deer over shotgun season."

Allen explained that as competition grew so did regulations. And as regulations grew so did expenses to meet those regulations. But in the end Paris has continued to adapt and maintain a customer base that trusts locally grown meat and friendly service.

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