Over the last year, Savor has been collaborating with select restaurants and bakeries in the San Francisco Bay Area and beyond that are eager to incorporate the company’s butter into their culinary creations.
The facility will be developed in three phases, with the first phase expected to be operational by mid-2026, the second phase expected to be operational by 2028 and the third phase by 2030.
The agency says entities well positioned to meet the original January 2026 compliance deadline have expressed concern about supply chain partners doing the same.
Equipped with modern culinary tools, Stampede’s research and development team simulates the exact heating and cooking methods that customers use in their own operations.
St. Louis-based Dogtown Pizza now produces 120,000-140,000 pizzas per month – more than twice the number of pizzas per day it was making before adding Grote equipment.
The collaboration equips JBS Foods with the ManageEngine solutions that the company requires to unify its infrastructure management successfully, including more than 25,000 endpoints, 250 IT staff and 70,000 users in the U.S.
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