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SFA’s Hall of Fame honors Beaverton Food’s Domonic Biggi, whose accomplishments, impact, contributions, innovations, and successes within the specialty food industry are recognized.

The Specialty Food Association honored 14 industry trailblazers for their contributions to the $175 billion specialty food industry on Sunday, June 25, at the Summer Fancy Food Show in New York City.

The 2023 Lifetime Achievement Award winners and 2023 Hall of Fame inductees were celebrated on the first day of the 2023 Summer Fancy Food Show, the largest B2B specialty food industry event in North America.

“The inspiring individuals we’re honoring this year have made a lasting impact on the specialty food trade,” said Denise Purcell, VP, resource development, for the Specialty Food Association. “Each of the Hall of Fame Inductees and Lifetime Achievement Winners have positively influenced and improved the industry and helped advance the global consumption of specialty foods.”

2023 Hall of Fame Inductee: Domonic Biggi

“Every day I get to celebrate my grandmother and my dad,” says Dom Biggi, 58, CEO of Beaverton Foods in Beaverton, Oregon. “What could be better than that.”

As a third-generation owner, Biggi had an impressive family legacy to maintain. And he has grown that into a company with 102 employees, a 70,000-square-foot production facility, and an estimated $28 million in annual sales.

Horseradish from an Oregon Basement

The Beaverton story begins in 1929, when Biggi’s grandmother Rose, an immigrant from Italy, began bottling horseradish in the basement of her Oregon home. Her first customer: Fred Meyer.

For more than 25 years, the company focused on horseradish. In the 1950s, under the direction of Dom’s father Geno, mustard was added. The business did well in the Pacific Northwest but struggled to move beyond its home base.

Geno, who passed away in December 2022 at the age of 94, has said that the worse days of his life were in 1974 when he spent three full days at the Fancy Food Show and did not sell a single case. Shortly after that, the company was contacted by James Beard, who was writing an article for Esquire on the best mustards in the world.  Five of the 11 top honors went to Beaverton.

A College Kid at the Fancy Food Show

Dom was smitten by specialty food in March 1988, at the Winter Fancy Food Show. He says, “I was a senior in college and decided to go to San Francisco for spring break. I met so many interesting people. I knew this was an industry for me.”

For the next 20 years, Dom was primarily a salesperson, calling on distributors, supermarket buyers, and others. He put together a network that resulted in Beaverton products, under the Beaver and Inglehoffer brands, being in almost all supermarkets in the U.S. He then learned about manufacturing, HACCP, human resources, accounting, insurance, and everything else needed to be CEO, under the tutelage of his father and long-time CEO Bill Small.  Dom became CEO in 2011. “And every day is a new adventure,” he says.

Today the company has a diversified business, with 70 percent of sales in retail, and 30 percent foodservice. Co-packing represents 30 percent of sales. Beaverton has 500+ recipes, although not all are manufactured. A 50,000-square-foot addition to the plant is planned for later in 2023 or early 2024.

“We are in a good position to grow our business over the next five years,” says Dom. “I want to make my grandmother and dad proud.”

Inglehoffer

You’ll find a lot of cheaper horseradish sauces, but in my opinion Inglehoffer is the best.

- Inglehoffer Fan

Inglehoffer

I have never found a better mustard than this one. I like it far better than Grey Poupon, Stone Ground or any other variation. This is the real deal for mustard and dill flavor. A must have for your homemade deli-delicious sandwiches.

- Inglehoffer Fan

Inglehoffer

I like that the ingredients are pretty natural – water, mustard seed, vinegars, sugar, salt, white wine, garlic and spices, xanthan gum, turmeric, citric acid, artificial and natural flavors and annato. It certainly doesn’t taste artificial, and I like that there aren’t any preservatives in it other than the salt and vinegars.

- Inglehoffer Fan

Inglehoffer

Oh boy, this stuff is great and it’s a game changer. I never knew what I was missing. A friend mentioned this to me and I had to try it and I was not disappointed. I have put it on sandwiches and used it on recipes with chicken. It’s really good I don’t know if I can go back to regular mustard now.

- M. Smith

Inglehoffer

I’ve been looking for a true mustard with a slightly sweet honey flavor that doesn’t override the mustard.

- Inglehoffer Fan

Inglehoffer

I was very hesitant to try this but it is absolutely amazing.

- Melissa S.

Beaver

You have not truly experienced food until you have tried this product.
This is an essential condiment that puts regular mustard to shame. Tell no one that this product exists. If everyone tries it, everyone will want it.
Ssshhhhh!

- The Baked Food

Beaver

If you like heat, you’ll like this.

- Michael Rowe

Beaver

Not for sissies.

- Richard H. Irwin

Beaver

I’ve been using it for years. The perfect level of heat and creaminess, and I store it in the fridge, after opening, upsidedown to keep air out and preserve the heat!

- Jonji