For more than 50 years, Thompson Packers, Inc. has proudly catered to the food service industry. Hotels, restaurants, other institutions and distributors have continuously turned to Thompson for their "center-of-the-plate" meat products. They know Thompson has the knowledge and the capability to provide them with just the right items to satisfy their customers.
One of the many things that Thompson has learned after 50 years in the meat packing business, it's that listening to our customers is the key to good service. Instead of telling you what types of meat products we've got, we'd much rather hear what items you need. Thompson's professional yet customized service is like having a personal butcher at your disposal. What's more, Thompson's state-of-the-art packaging affords consistency and "just-cut" freshness on every meat item.
Starting in 1953 as a small three-man operation in the famous New Orleans French Market, Thompson Packers, Inc. has grown to become a leader in the meat packing industry.
More than 40 years ago, S.L. Thompson had a vision of offering quality meat products to local restaurants. And it wasn't long before others realized Thompson was on the right track. The company grew rapidly, moving twice in its first two years in business and adding employees as the client list grew. In 1976, upon moving to its current facility in Slidell, LA, Thompson became USDA inspected.
|Today, Thompson Packers is a 100-plus employee meat packing operation that supplies not only restaurants, but hotels and the offshore and marine catering industry as well as national distributors. Thompson's 50,000-square-foot Northshore headquarters is fully automated and offers the latest in bar code production technology and labeling.
Getting its start in one of the foremost restaurant cities in the world, Thompson Packers has grown and thrived under the tutelage of the best, New Orleans Chefs. This training ground has given Thompson an edge, preparing it to meet the varied demands of small and large clients nationwide.