DG Foods opened the original 55,000 square foot facility in 2004 near Hazlehurst, Mississippi with 50 employees deboning chicken thighs. In the following years, we added breast deboning, tender portioning, and more. The employment at this facility has reached over 650 and is currently over 350.
Due to a demand for further poultry processing services, as well as our reputation as an excellent provider of those services, DG Foods added a second facility in Bastrop, Louisiana in 2011. This plant also employs over 250 people to meet the growing demand for processed poultry products.
DG Foods was formed in 2003 when three industry veterans joined as partners. Duffy McKenzie, Greg O’Quinn, and Paul Carter were equal partners in the new venture with Duffy serving as Chief Executive Officer and Greg serving as Chief Financial Officer. The business focused on providing intermediary services for large poultry integrators.
A Grand Opening
In November 2004, operations commenced in Hazlehurst. DG Foods specialized in service-based thigh de-boning for larger integrators.
As business needs changed for our customers, we expanded our services to hand portioning.
Meeting the Demand
DG Foods began front half de-boning for larger integrators on cone lines.
DG expanded its services and capabilities by entering into a long-term agreement to provide Bar-S Foods with mechanically separated chicken.
DG Foods opened a second processing plant in Bastrop, Louisiana to provide dedicated services for a large poultry integrator.
Founding partner Greg O’Quinn retires after serving as CFO for 13 years.
The Sales Program Launch
DG Foods added direct sales capabilities and starts purchasing poultry and processing for direct sales to processors and food service companies. Larry Pate joined DG Foods as the Director of Sales to build the direct sales business.
A Growing Reputation
DG Foods begins hand portioning tenders for a direct business to business customer supplying fast food restaurants across the South.
Bill Bryant, DG Foods’ first employee, is promoted from General Manager to President.
Passing the Baton
Founding partner Duffy McKenzie retired after serving as CEO for 18 years. DG Foods hired Chris Carter as CEO.
DG Foods invests in a state-of-the-art portion control system from Weigh Tech for our Hazlehurst facility, increasing the quality of product for our customers, improving ergonomics for our employees, and increasing our overall capacity. DG Foods adds hand portioning along with marination and bagging capabilities to our Bastrop facility to accommodate key customers’ growth needs.
Two Decades of Quality and Performance
DG Foods produces products for multiple customers and continues to add capabilities based on market demand. Current services/capabilities include de-boning, portion control, trimming/cleaning, marination, bulk/CVP packaging, and mechanically separated chicken.