About Andy's Seasoning Andy's Seasoning, Inc began in the basement of Katherine and Reuben Andy Anderson's home, where Reuben combined a love of cooking with a knack for blending ingredients. Through trial and error they perfected their first product, barbecue sauce, which they would use for summer cookouts and work events. Friends and relatives loved their barbecue sauce and would say, You ought to put this on the market. The couple listened to their advice and started making samples taking it to their jobs to get feedback. They began visiting local grocery stores. In 1981 the company incorporated and began the process of growing from a small, two-product home-based business to a nationally known firm. Although Andy's began with barbecue sauce, the company discontinued the product in 1990 to concentrate on dry blends of seasoned breading and Seasoned Salt. The first dry products were the Red Fish, Mild Chicken and Yellow Fish breading, which was the actual breading that Mrs. Anderson used for her fish dinners and summer fish fry's. The four basic products have now grown into eight products including Hot N' Spicy Chicken, Cajun Fish, Vegetable Breading ( think fried green tomatoes ), Seafood Tempura, and Low-Sodium and No MSG' variations of our Red and Yellow Fish. In 1996 Reuben Anderson passed away suddenly. Refusing to abandon the dream that she and her husband created years prior, Katherine Anderson retired from her city job and enrolled in an entrepreneurial program at Saint Louis University. Already a multi-million dollar company when she took over, Mrs. Anderson had quadrupled the revenue of Andy's Seasoning under her leadership. The future of Andy's Seasoning, Inc is bright. With customers in all 50 states, look for our products in grocery chains from Coast to Coast.
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