5
Jul

The Factory at 17th Street Sauce Co-Packing Facility

Posted by on . -- In Our Restaurants, Partnerships, Products & Equipment

Amy Mills standing in front of Factory at 17th Street bottling machinery

Co-Packing at The Factory at 17th Street

The Factory at 17th Street is now accepting select co-packing clients. Our co-packing capabilities include:

• Hot and cold fill
• Wet-type products (i.e., barbecue sauces, marinades, mustards, pasta sauces, salad dressings, etc.)
• Retail-size glass & institutional-size plastic containers ( 1-gallon jugs)
• 120 gallon minimum run — this will equal about 1 pallet of 850 18 oz bottles
• Hot-filled sauces are filled in glass containers. Clients use our classic 18-oz bottle or we can source other bottles
• We often do split runs of bottles and gallon jugs for restaurants who want  retail bottles for sale and gallons for back of house use
• We can also bottle in five-gallon pails
• Dry seasonings are packaged in clear plastic bottles of various sizes – other options are available

Bottles of 17th Street Barbecue Sauce on bottling conveyor belt.

Who co-packs at The Factory at 17th Street?

At The Factory at 17th Street, we work with a variety of barbecue restaurateurs and caterers to produce top-quality sauces per their recipes and specifications. Here are a sampling of the products we produce:

• Pitmaster sauces and dry rubs
• Chef & restaurant signature products
• Grower’s value-added products
• Entrepreneur’s secret recipes

Row of bottles of 17th Street Barbecue Sauce on bottling conveyor belt.

The Factory at 17th Street is devoted to food safety

All of the products we produce are safe and of the highest quality, meeting the needs of today’s consumer. Our certifications require that we keep abreast of  the continually evolving food safety standards.

• Facility approved & inspected by the US FDA #14238083964
• Facility approved and inspected by the Illinois Department of Public Health
• HAACP, GMP, Food Safety & Food Security Programs
• HAACP-certified managers
• SQF certified

Most large retail outlets require that products they sell are bottled in SQF-certified facilities. We’ll provide you with our SQF certificate, making it simple and easy to meet this requirement. 

Phillip Heern and Amy Mills at the Factory at 17th Street.

Our onboarding fee includes:

• Up to three test batches of your product
• Obtaining your process authority letter
• Nutrition label and ingredient statement
• Referrals to our graphic design team and label manufacturer
• Obtaining certificate of origin letters for any new ingredients your sauce might contain
• pH testing

The Factory is managed by Phillip Heern, a 19-year 17th Street veteran and the official 17th Street Pitmaster. Phillip’s years of barbecue experience are invaluable in the sauce production arena.

You can view the products we produce for ourselves on our retail web site. Learn more about 17th Street Barbecue here.

For more information about the process, please contact Ben Heller by email or at 618-684-8902.

22 Responses to “The Factory at 17th Street Sauce Co-Packing Facility”

  1. Tommy Blackmon

    I’m interested in bottling my sauce and I have a rub I would like to get packaged. Can you send me some pricing and information on how Co-Packing works. Thanks

    Reply
  3. Karina De La Cruz

    Hi There!

    I’m writing on behalf of a busy chef who is in the market for a co-packer service. 
    We’re looking for someone capable of doing biscuits, beignets, cookie dough, and seasoned flour.
    The idea is to be able to recreate the chef’s recipe in big batches that they can store. 

    Would like to know any details on what the process and pricing would be, please let me know as soon as possible.

    Thanks,
    Karina

    Reply
  4. Gretchen Alley

    Hello there! We are in the R & D part of our small batch mustard business. We will be using a co packer and you guys sound awesome! Could you please send us some information? We do have 6 styles of mustards currently and do plan on adding other condiments later. We would like to offer this in an 8 oz, a larger and a commercial size. I’m sure you have typical sizes that you can recommend. Thank you so much for your help.
    Gretchen

    Reply
  5. Dan Erikson

    I am looking for a new copacker to bottle my 3 sauce recipes or wholesale and dtc sales.

    Thank you,

    Big Dan
    605-660-4295

    Reply
  8. Peter Russo

    We have four sauces available for distribution. This includes a hot sauce, a hot honey, and a barbecue sauce for retail distribution, as well as an additional hot sauce that is available for both foodservice and retail.

    With 35 years of experience in the restaurant business, I am confident that these sauces will be very successful . We have contracted with DePersico Creative, a strategy consultant.

    One question you have is can you manufacture mayonnaise based sauces?
    Please contact me at your earliest convenience to discuss this further.

    Cheers,
    Peter

    Reply
  9. Doug Pompa

    I am looking for a co-packer for 3 flavors of BBQ Sauce and possibly a Bloody Mary Mix. I would like for someone to reach out. Thank you.

    Reply
    • Amy Mills

      Thanks for reaching out, Doug~ sent you an email. Please check your junk folder as emails with attachments sometimes go to spam.

      Reply
  10. Amy Comuth

    Good afternoon,
    I’m reaching out on behalf of Bob Jacobson, who is collaborating with the owner of Cafe Zola and Zola Bistro in Ann Arbor on a new venture to produce and bottle the restaurant’s popular house-made Turkish Vinaigrette. He has asked me to gather preliminary information to assist with the planning stages of this project.

    We would appreciate it if you could provide the details on the following:

    – Your minimum production run requirements and the typical quantity per run
    – Any available price breaks based on run quantity or total runs produced
    – The capacity of your facility and how it is measured
    – The glass packaging options you offer – specifically, whether glass is sourced by your company or if we would need to supply it

    Thank you for your time and consideration. I look forward to hearing from you soon.

    Best Regards,
    Amy Comuth

    Reply
  11. Tess Cullen

    I work with a group with a family owned restaurant out of Newport News VA who are looking to have their family chili recipe sold at the retail level and we are looking for a co packer with full service to help. Please get back to me.

    Reply

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