Manda Fine Meats Inc.
Fiery Cajun flavors caught on across the states
It all began in the year 1947, when America was still recovering from World War II. In Baton Rouge, LA, three brothers had a dream of establishing their own business. Vincent, John, and Bennie Manda pursued their dream and founded Manda Brothers Provision Co. The beginning years were spent developing a very successful meat provision distribution business by offering great service and products to their many customers throughout South Louisiana. As the years passed, the brothers experimented with the development of ready-to-eat meat products.
Over the years, the Louisiana-based company has adapted to changes in the industry as well as technology to stay in touch with the times.
Survival of the fittest
As we now see signs of an economy recovery. Manda Fine Meats is run by three brothers once again. Today, the three grandsons of Vincent Manda - Steve, Tommy, and Bobby Yarborough - serve together as owners of the company. “It was three brothers who actually started the business, my grandfather and his two brothers so today we’re three brothers again,” says Bobby Yarborough, one of three owners of the family-run Manda Fine Meats Inc. When it comes to talking business strategy around the kitchen table, each person bring his own personality, insight and abilities. Despite their differences in character, each possess a solid philosophy of the company values and a great sense of family pride that has guided the owners from generation to generation.
When it comes to surviving yet another recession, the brothers know what it takes and how to come out it unscratched without having to resort to layoffs. In fact, in July, employees received a bonus for their hard work. “We’re able to make some sacrifices, especially at the top, that’s where you make them first, and you trickle that down as needed, but we’re able to keep the core of what we’re doing and hunker down …then you come out fresher on the other side, ready to roll again,” says Yarborough.
Some like it hot
From cooked roast beef, spicy turkey breast and smoked hams to authentic and flavorful Cajun deli meats, there are many varieties of meat products behind the store glass displays. “The thing that has really made us who we are, is our flavor profile; it’s a mixture of Cajun and south Louisiana, which has its own uniqueness,” says Yarborough. “On our deli side we have gone out with the Cajun label because that’s a good marketing angle. That’s what people see and understand. Cajun has really caught on outside of the state,” he says.
The meat market is full of competitive wieners. But Manda Fine Meats sticks out of the crowd. “We seem to have a regional flavour, a regional preference on sausages. And on the deli side, we compete against the national companies out there but we have something that is very unique—Cajun,” says Yarborough. “It’s given us an opportunity in places we wouldn’t have otherwise.”
Family-run shop gives back
From hospital fundraisers, to Boys and Girls Clubs and donations to Family Road in Baton Rouge, Manda brothers give back with Jambalaya. “One of the most humbling things you get as a business man is a call from people who are putting on a fundraiser because of someone whose got a child who needs an operation or someone whose got cancer and can’t pay the bills,” says Yarborough adding these fundraisers can happen several times a week. The grassroots fundraising efforts trickle into both their personal time and reinforcing a sense of commitment to the community. “Couldn’t do it any other way… I’d feel guilty. It brings you back to that family aspect.”
Manda Fine Meats employs approximately 250 people and has a market outreach spanning over 22 states. With third generation family now operating the business, all standards of operation reflect the principles developed by the three brothers from Pointe Coupee Parish who began their own chase for the American Dream.
Sweet n Sour Ham
Manda Honey Ham or Chef Master Honey Ham
8 oz Grape Jelly
6 oz Crushed Pineapple
6 oz Pineapple Juice
¼ cup Brown Sugar
2 tbs Lime Juice
1 tbs Soy Sauce
1 tbs Lemon Juice
Mix all of the ingredients (except the ham) together. Lay the ham in a baking dish and spread the sweet n sour mixture over the ham. Cover the pan with aluminum foil. Bake at 300o for 3-4 hours (2-3 hours for a half ham).
Jambalaya (5 Gallon Pot)
5-7 lbs Manda Sausage
2 Boston Butts (or 12 lbs pork total)
5 lbs Rice
5 lbs Onion
4 Bell Peppers
3 Celery Stalks
3 tbs Minced Garlic
7 Chicken Bouillon Cubes
18 cups Water
Diced Green Onions
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