Tall Hat Foods is part food development incubator, part food design studio, part food science laboratory – all infused with lean manufacturer prowess and savvy ingredient procurement. Tall Hat Foods began as a product solutions division of a restaurant development company designing and producing proprietary ingredients for use in our restaurants. We found that strategically outsourcing sauces, soups, and sous vide proteins to a centralized operation contributed significantly to operational efficiencies and financial optimization. Today, Tall Hat Foods is independently owned and operated by its founder, Chef Kent Andersen. The company was built upon the philosophy that the operational efficiencies and financial improvements that we created for our own brands were of significant value and could be readily employed as culinary solutions for other food companies. Our focus has become creating sauces and soups that integrate into the workings of meal replacement companies, emerging and fast-growth fast-casual restaurant companies, and direct sales food companies. Our collective team has a lengthy track record together and consists of chefs, culinologists, business leaders, supply chain experts, and manufacturing rock stars - all focused and committed to delivering real results for our clients.