Brooks Food Group
Our Story
The genesis of Brooks Food Group began with McCormick Foods in 1969. McCormick acquired a food manufacturing operation in Bedford, VA called Golden West Foods. Golden West Foods produced poultry, beef, vegetable and bread products. In 1995, Frank and Robin Brooks purchased the operation and Brooks Food Group was created.
By 1997, with the Bedford facility producing at capacity, additional facilities were needed to fully serve the food service industry. In 1998, Brooks Food Group acquired a Wampler Foods plant in Monroe, NC. This manufacturing facility provided Brooks with the capability to supply poultry and protein products. At this time, Robin Brooks assumed the role of CEO. Since then, Brooks Food Group has experienced extensive growth by satisfying customers' needs, offering innovative, custom-designed, frozen food products to America's top quick service and casual restaurant chains.
Brooks Food Group is one of America's few minority-owned food service companies headed by a woman. Robin Brooks was recognized as Entrepreneur of the Year by the highly respected Women's Foodservice Forum in 2003. Brooks Food Group is a strong supporter of the Women's Foodservice Forum with several active members. Brooks Food Group is also a participant in the National Minority Supplier Development Council (NMSDC), and the Research Chefs Association (RCA) and is ranked in the Black Enterprise 100. Robin has also served on the Multicultural Foodservice and Hospitality Alliance's board of directors and was its Treasurer.
The company has initiated a continuous improvement & professional development program to ensure excellence from all employees. The program has created meaningful management opportunities for minorities and women. Today, 50 percent of Brooks Food Group's managers are women.
With almost 300 employees, an expert research and product development staff, a veteran sales team and a dedicated customer service organization, Brooks Food Group plans to continue its growth.