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McClure's Pickles fills out production space with new sales

McClure's Pickles had more than enough elbow room in its new production facility on the Detroit/Hamtramck border two years ago. Today the slow-food business can barely squeeze its operations into the place.

"We have it filled," says Joe McClure, co-owner of McClure’s Pickles, who adds that the firm is looking to add an auxiliary warehouse within the next year or two. "It's filled to the gills. The whole warehouse and production areas are jam packed."

It makes sense. The 7-year-old pickle company has grown its revenue an average of 30 percent over the last few years. It’s aiming to hit 50 percent revenue growth in 2014. The firm hired a new production person over the last year, expanding its staff to 22 people.

One reason behind the growth is the company's distribution footprint. McClure's Pickles expanded into the Denver metro market and a few new markets in Ohio over the last year. It's also adding to its production portfolio, bringing in a sweet-and-spicy pickle and more potato chip flavors. McClure’s Pickles is also aiming to become licensed to sell its own alcoholic drinks (a combination of its blood mary mix and a high-end alcohol) by the end of this summer.

"We're going to start with a white whiskey," McClure says. "We want to be a little bit different."

Source: Joe McClure, co-owner of McClure's Pickles
Writer: Jon Zemke

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