Ken's. Kings of flavor.

We’re all about flavor. Creating it, perfecting it and delivering it in the widest variety of dressings, sauces and marinades - and in every package size and shape. Whatever you need, we’re ready to roll up our sleeves and get it done.

Why Kens

Dressings: Unparalleled breadth and depth. No one even comes close.
Sauces: Premium barbecue, wing sauces, specialty sauces and much more.
Packaging: Every size and shape imaginable. (Yep, even that one.)
Market smarts: Customers across the country have a wide range of preferences. We can satisfy them all.
Number one foodservice dressing and sauce brand in the country. Hate to brag, but…

One family’s obsession with flavor

It all started in the basement of Ken’s Steakhouse in Framingham, Massachusetts eight decades ago. What began as a single beloved family recipe is now a thriving business with hundreds of flavors sold nationwide. Ken’s is still run by the same flavor-obsessed family. We’ve surrounded ourselves with some of the best culinary minds in the business as we continue to create the widest variety of delicious sauces and dressings.

1941: Ken’s Steak House opens in Framingham, MA

1958: Frank and Louise Crowley begin bottling and selling the steak house’s popular dressing from their kitchen

1978: Ken’s Foodservice begins operation, supplying dressings and sauces to local partners

1984: Ground is broken on new corporate headquarters in Marlborough, MA

Culinary service. And we do mean service.

Our chefs have been in your shoes. They understand your problems, and can help you solve them.

Menu Ideation: We work with you to develop a holistic menu strategy based on Technomic data and customer preferences.

Ken’s has a state-of-the-art commercial kitchen that enables us to re-create your environment and see how our ideas play out in the real world.

A beautiful presentation kitchen where you can sample all our big ideas in person.

An R&D team that’s triple the size of our nearest competitor. So we can help keep your menu on trend.

Meet the chefs

Our chefs are culinary masterminds with a combined 70 years of experience.
They understand this is a business and are focused on helping you build yours.

Chris
Gatto

Chris Gatto, Corporate Executive Chef (CEC)
Chris’ combination of manufacturing and operations experience allows him to understand the customer’s needs and create products that can be easily executed at the unit level. Chris holds an Associate Degree in Culinary Arts, a Bachelor’s in Food Marketing and a Masters of Arts in Teacher Education. He is a certified executive chef with the American Culinary Federation and a member of the Research Chefs Association.

Gregory
Schweizer

Gregory Schweizer, Corporate Executive Chef
Chef Greg is committed to high quality culinary solutions using knowledge, strategy, and innovation. He trained extensively at the CIA, Le Istituto Culinario de Toscano, Halliburton Institute of Technology, Eckerd College Management Development Institute, Darden University, and Applebee’s Leadership Institute.

Supply chain

With four strategically located manufacturing plants, we can deliver flavor to your doorstep in no time flat. Hear that, Sheboygan?

Food safety and quality

We’re all about flavor. We’ve made that clear. But we’re also hyper-focused on food safety and quality control. Just ask the pros at SQF, where we achieved all three certification levels.

Sustainability

We’re always looking for ways to reduce impact and improve efficiency. Some recent initiatives:

Our Combined Heat & Power Project (CHP) creates usable fuel for generators that supply 60% of plant electricity and 30% of steam.
37 tons of ingredient containers gets recycled.
260 tons of corrugated scrap gets recycled.
600 tons of reusable corrugated boxes is returned to vendor.
1,200 tons of cardboard gets recycled.
4,000 steel and plastic drums get recycled.
Battery-powered forklifts are used in lieu of propane, diesel or gasoline.

Any other questions?

We’d love to hear from you.