Bridgford Foods Corporation traces its roots back 91 years to 1932, when our founder Hugh H. Bridgford (1908-1992) opened a retail meat market in San Diego, California. Our business first evolved into several retail meat markets, and later to meat wholesaling, frozen food distribution, meat processing and frozen food manufacturing. The Company is now headquartered in Dallas, Texas. The Company has five production facilities: two in Dallas, and one each in Anaheim, California, Chicago, Illinois, and Statesville, North Carolina.
Bridgford Foods pioneered the manufacture and sale of frozen bread dough to supermarkets and institutional customers, beginning in 1962. The first products were made at the Anaheim meat-processing facility. Additional frozen bread plants were added in Dallas in 1968 and 1985, and in Statesville, North Carolina in 1996. In 1975, we acquired our Chicago meat processing facility, which has a heavy emphasis on dry and semi-dry sausage, as well as beef jerky. In 2017, we acquired an additional processing plant in Chicago, and we completed the transition to this new facility in late 2020.
Our principal product lines include Bridgford Frozen Bread Dough and Buttermilk Biscuits, Monkey Bread, Beef Jerky, Shelf-Stable Dry and Semi-Dry Sausage, and Shelf-Stable Sandwiches. We cater to both the retail and foodservice trade.
Bridgford Foods Corporation currently has about 650 employees. Our products are sold in all 50 states, Canada and several overseas markets. The Company’s common stock (9.1 million shares outstanding) is traded on the NASDAQ National Market System under the symbol “BRID.” There are approximately 700 shareholders. Members of the Bridgford family own or control more than 80% of the common stock, and many members of the extended Bridgford family hold key management positions in the Company. Financial information is available at www.bridgford.com.