HISTORY
The Oberto Sausage Company Business Story: Achieving The American Dream
The search for a better life coaxed Constantino Oberto from Italy to the U.S. in 1918. In Oakland, California he learned the art of salami making, until his Uncle John wrote and invited him to Seattle where a hard-working entrepreneur could readily succeed. A visit to Seattle convinced him to move here permanently. Constantino and Uncle John set up shop on South King Street, the birthplace of Oberto Sausage Company. The Italian sausages and salami made from Oberto family recipes were peddled to Seattle's Italian community through local ethnic stores. The business grew, and they relocated to larger facilities - about 3000 square feet - on South Dearborn Street.
Disaster struck in 1943, when Constantino Oberto died suddenly. The job of running the Oberto Sausage Company rested on the shoulders of Constantino's wife Antoinette and his 16 year old son Art. A special "late arrival - early dismissal" schedule at West Seattle High School allowed Art to start up the production process before attending his first class. During the day, Antoinette ran the business operation, with a working crew of two employees. After school, Art loaded up the company delivery truck, peddling salami, Italian sausage, cooked salami, and copacola. In addition to his entrepreneurial flair, Art was a natural born salesman, and the delivery route flourished. Demand grew, and so did the size of the company; by 1952, the Oberto Sausage Company had eight employees.
Few things distracted Art Oberto from the business until Dorothy Vennetti came along in 1954. Art and Dorothy soon married, and in 1957 became business partners by purchasing Antoinette's interest in the Oberto Sausage Company, and moving the operation to Rainier Avenue South. The Oberto family and the Oberto Sausage Company soon became so intertwined they became indistinguishable from one another. The family business had grown to 20 employees, and Viennese loaf, rulle pulsa, and potato sausage were added to the line. By 1960, the master entrepreneur and his partner Dorothy had purchased Baum's German Sausage Company, extended the line to include Polish and German sausages, and were distributing statewide.
The "can-do" attitude of Art Oberto and loyal employees, coupled with Art and Dorothy's supportive extended family, fueled the early growth of the Oberto Sausage Company. In the early 60's, a local distributor showed Art a new product he had seen, which coincidentally was one that Dorothy had been experimenting with in her own kitchen - beef jerky. Art and his crew realized the potential that his unique product held, and immediately responded. By blending spices with lean cuts of meat, Art and company created Natural Beef Jerky and put it on the market. Meanwhile, the Oberto Sausage Company "beefed up" its employee count to 40.
The company that started on a shoestring was now subjected to a sweeping government mandate that required federal inspection within the plant. The expense almost put the company under, but it also opened the door to ship products out-of-state, a huge opportunity to expand distribution. In 1967, Safeway became the first national supermarket chain to sell Oberto products. By 1973, product demand, an expanding product line, and a work force 80-strong necessitated larger facilities. The Oberto Sausage Company made plans to construct a new facility behind the Rainier Avenue plant, but instead purchased the Jilg's Sausage Plant when it went up for sale in 1974. This plant was located in South Seattle, a facility that the company still uses today.
Running on intuition and fueled by 150 employees, in 1978 the company opened up a third facility in Kent for production, packaging and distribution. Within five years, the Oberto Sausage Company was emerging as a leading contender in the natural beef jerky category. Sales were now in excess of $20 million, employing 250 at three production facilities.
In 1983, Art and Dorothy carefully selected a Board of Directors. Art Oberto transferred from the company presidency to Chairman of the Board, and with company growth in mind, successfully brought in a
new president and expanded the leadership of the company. During
this time, the Oberto Sausage Company expanded their distribution to include the east coast as well as foreign markets such as Japan,
where today Oberto is one of the best selling brands. The company continued to grow, and in 1989 the Kent facility underwent a needed expansion.
Laura Oberto, Art and Dorothy's daughter, big sister to Steve, Larry,
and Jimi, was always a familiar face around the Oberto Sausage Company. She delivered mail as a youngster, with a whistle around her neck to summon someone to answer the door when it was too heavy to open alone. Over the years, she learned everything there was to know about production and sales and worked her way up through the company. In addition to being close to the company's heritage and legacy, Laura, savvy in corporate finance and strategic planning, assumed the position for President of Oberto Sausage Company in 1991. Laura, along with a very loyal executive staff, were the driving force in fulfilling Art's vision of Oberto Sausage Company as a vibrant, dynamic corporation.
The quantum leap occurred in 1994. With the acquisition of Curtice Burns Meat Snack, Inc., the company snagged several equity-rich meat snack brands: Smokecraft, Denver Dan's and Lowrey's. This maneuver literally doubled Oberto Sausage Company's sales as well as capacity by adding a fourth production facility. Overnight, the expansion jettisoned the Oberto Sausage Company into a position as the nation's largest jerky manufacturer, and the second-largest national meat snack company. Once again being intuitive to consumer trends, that year the Oberto Sausage Company successfully launched one of the fastest growing new items in meat snacks in years: 98% fat free Oberto Turkey Jerky.
Predictably, the company was once again on the move to larger facilities as it celebrated it's 80th anniversary. Groundbreaking ceremonies took place in September 1997 to celebrate Oberto's new, 100,000 square foot headquarters and distribution facility built adjacent to the Kent manufacturing plant.
As Laura progressed from presidency to her role as an Oberto Board Member, Tom Campanile, transitioned from VP of Operations to President. With many years of experience in the meat snack industry, and 5 years overseeing the manufacturing operation for Oberto, he was the perfect choice to lead the company into the future.
As President of Oberto Sausage Company, Tom is determined to grow the company and ensure that Oberto is the leading meat snack company, nationally, and internationally. As part of his strategy to ensure solid growth and success, in 2000, Oberto partnered with Frito Lay who became the company's national distributor of our Natural Style Jerky products. Today there are 14,000 Frito Lay route delivery folks filling the shelves in grocery, club, and convenience store locations across the U.S.
In 2002 Oberto aligned with an international supplier of top quality beef to ensure our future meat supply, and thus our ability to grow. Producing more pounds per week than ever achieved in the history of the company, we all thought that we'd had enough excitement for one year. Then, in October we acquired Pacific Sun Inc. Under the brand name of Pacific Gold, Pacific Sun produced top quality Jerky products for Costco in California and other southwest markets.
The Oberto Sausage Company Business Story: Achieving The American Dream
The search for a better life coaxed Constantino Oberto from Italy to the U.S. in 1918. In Oakland, California he learned the art of salami making, until his Uncle John wrote and invited him to Seattle where a hard-working entrepreneur could readily succeed. A visit to Seattle convinced him to move here permanently. Constantino and Uncle John set up shop on South King Street, the birthplace of Oberto Sausage Company. The Italian sausages and salami made from Oberto family recipes were peddled to Seattle's Italian community through local ethnic stores. The business grew, and they relocated to larger facilities - about 3000 square feet - on South Dearborn Street.
Disaster struck in 1943, when Constantino Oberto died suddenly. The job of running the Oberto Sausage Company rested on the shoulders of Constantino's wife Antoinette and his 16 year old son Art. A special "late arrival - early dismissal" schedule at West Seattle High School allowed Art to start up the production process before attending his first class. During the day, Antoinette ran the business operation, with a working crew of two employees. After school, Art loaded up the company delivery truck, peddling salami, Italian sausage, cooked salami, and copacola. In addition to his entrepreneurial flair, Art was a natural born salesman, and the delivery route flourished. Demand grew, and so did the size of the company; by 1952, the Oberto Sausage Company had eight employees.
Few things distracted Art Oberto from the business until Dorothy Vennetti came along in 1954. Art and Dorothy soon married, and in 1957 became business partners by purchasing Antoinette's interest in the Oberto Sausage Company, and moving the operation to Rainier Avenue South. The Oberto family and the Oberto Sausage Company soon became so intertwined they became indistinguishable from one another. The family business had grown to 20 employees, and Viennese loaf, rulle pulsa, and potato sausage were added to the line. By 1960, the master entrepreneur and his partner Dorothy had purchased Baum's German Sausage Company, extended the line to include Polish and German sausages, and were distributing statewide. The "can-do" attitude of Art Oberto and loyal employees, coupled with Art and Dorothy's supportive extended family, fueled the early growth of the Oberto Sausage Company. In the early 60's, a local distributor showed Art a new product he had seen, which coincidentally was one that Dorothy had been experimenting with in her own kitchen - beef jerky. Art and his crew realized the potential that his unique product held, and immediately responded. By blending spices with lean cuts of meat, Art and company created Natural Beef Jerky and put it on the market. Meanwhile, the Oberto Sausage Company "beefed up" its employee count to 40.
The company that started on a shoestring was now subjected to a sweeping government mandate that required federal inspection within the plant. The expense almost put the company under, but it also opened the door to ship products out-of-state, a huge opportunity to expand distribution. In 1967, Safeway became the first national supermarket chain to sell Oberto products. By 1973, product demand, an expanding product line, and a work force 80-strong necessitated larger facilities. The Oberto Sausage Company made plans to construct a new facility behind the Rainier Avenue plant, but instead purchased the Jilg's Sausage Plant when it went up for sale in 1974. This plant was located in South Seattle, a facility that the company still uses today. Running on intuition and fueled by 150 employees, in 1978 the company opened up a third facility in Kent for production, packaging and distribution. Within five years, the Oberto Sausage Company was emerging as a leading contender in the natural beef jerky category. Sales were now in excess of $20 million, employing 250 at three production facilities.
In 1983, Art and Dorothy carefully selected a Board of Directors. Art Oberto transferred from the company presidency to Chairman of the Board, and with company growth in mind, successfully brought in anew president and expanded the leadership of the company. During
this time, the Oberto Sausage Company expanded their distribution to include the east coast as well as foreign markets such as Japan,
where today Oberto is one of the best selling brands. The company continued to grow, and in 1989 the Kent facility underwent a needed expansion.
Laura Oberto, Art and Dorothy's daughter, big sister to Steve, Larry,
and Jimi, was always a familiar face around the Oberto Sausage Company. She delivered mail as a youngster, with a whistle around her neck to summon someone to answer the door when it was too heavy to open alone. Over the years, she learned everything there was to know about production and sales and worked her way up through the company. In addition to being close to the company's heritage and legacy, Laura, savvy in corporate finance and strategic planning, assumed the position for President of Oberto Sausage Company in 1991. Laura, along with a very loyal executive staff, were the driving force in fulfilling Art's vision of Oberto Sausage Company as a vibrant, dynamic corporation.
The quantum leap occurred in 1994. With the acquisition of Curtice Burns Meat Snack, Inc., the company snagged several equity-rich meat snack brands: Smokecraft, Denver Dan's and Lowrey's. This maneuver literally doubled Oberto Sausage Company's sales as well as capacity by adding a fourth production facility. Overnight, the expansion jettisoned the Oberto Sausage Company into a position as the nation's largest jerky manufacturer, and the second-largest national meat snack company. Once again being intuitive to consumer trends, that year the Oberto Sausage Company successfully launched one of the fastest growing new items in meat snacks in years: 98% fat free Oberto Turkey Jerky.
Predictably, the company was once again on the move to larger facilities as it celebrated it's 80th anniversary. Groundbreaking ceremonies took place in September 1997 to celebrate Oberto's new, 100,000 square foot headquarters and distribution facility built adjacent to the Kent manufacturing plant.
As Laura progressed from presidency to her role as an Oberto Board Member, Tom Campanile, transitioned from VP of Operations to President. With many years of experience in the meat snack industry, and 5 years overseeing the manufacturing operation for Oberto, he was the perfect choice to lead the company into the future.
As President of Oberto Sausage Company, Tom is determined to grow the company and ensure that Oberto is the leading meat snack company, nationally, and internationally. As part of his strategy to ensure solid growth and success, in 2000, Oberto partnered with Frito Lay who became the company's national distributor of our Natural Style Jerky products. Today there are 14,000 Frito Lay route delivery folks filling the shelves in grocery, club, and convenience store locations across the U.S.
In 2002 Oberto aligned with an international supplier of top quality beef to ensure our future meat supply, and thus our ability to grow. Producing more pounds per week than ever achieved in the history of the company, we all thought that we'd had enough excitement for one year. Then, in October we acquired Pacific Sun Inc. Under the brand name of Pacific Gold, Pacific Sun produced top quality Jerky products for Costco in California and other southwest markets.