From a single pot pie to a million meals a day.
With demand for Amy’s continually growing, the Berliners decided to open a kitchen in Oregon. In the past, Andy and Rachel took over existing buildings, doing what they could to tailor them to their needs. But with Oregon, the Berliners were able to build the kitchen of their dreams from the ground up, complete with a room dedicated solely to the rising of pizza dough and an intricate soup line spanning the length of the entire kitchen.
Twenty years after Amy was born and the Berliners made their first pot pie, Amy’s Kitchen was cooking over 700,000 meals a day, addressing dietary needs from gluten and dairy intolerance to vegan diets.
When Andy and Rachel learned that many of their Spanish-speaking employees weren’t using their health insurance to visit doctors because of language barriers and they didn’t want to take time off work, the Berliners built on-site health centres staffed with bilingual doctors to ensure that all of their employees and their families were getting the proper care they deserve.
In 2012, Andy and Amy, along with other industry leaders, were invited to Washington, D.C. to discuss the importance of labeling GMOs with President Barack Obama.
To keep up with the growing demand for Amy’s, the Berliners opened a third kitchen in Pocatello, Idaho. The kitchen previously belonged to Heinz; but after deciding to close its doors, the space became available. Andy and Rachel jumped at the opportunity to expand Amy’s Kitchen, bringing 300 new jobs back to the area.
Twenty-seven years after the first pot pie, Amy’s Kitchen was harvesting over 85 million pounds of organic vegetables a year.
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