Phillips Foods announced this week that it is adding a culinary center for product development at its Baltimore headquarters.
Construction for the 3,029-square-foot center began in early January. The center, which features a product-development kitchen, is designed to satisfy a wide range of clients, including full-service foodservice operators, home cooks and non-commercial operators.
"Innovation has been a major driving force in our product development over the last year," said Steve Phillips, the company's president and CEO, in a prepared statement. "To meet our aggressive new product goals, we needed to add enhanced facilities for our team."
Phillips also announced yesterday that its restaurants at Charlotte Douglas International and Hartsfield-Jackson Atlanta International Airports were honored as Best New Food & Beverage Concept by Airport Revenue News.
