Maglio Companies begins when Giacomo Maglio travels door-to-door in Chicago with a pushcart overflowing with the best of the day’s offerings from the market.
Giacomo’s son, Frank, opens a retail market in Milwaukee and uses it as a base to establish a wholesale route. After World War II, Frank’s two sons enter the business and expand both the wholesale and retail trades.
Frank and his son, Jack, open a full service retail grocery store on Milwaukee’s south side. Frank’s other son, Sam, opens a warehouse on “Commission Row.”
Sam Maglio creates C&M Cartage (Catalano & Maglio) to streamline transportation between the Chicago and Milwaukee produce marketplaces.
Frank Maglio passes away and the retail store is closed, leaving the commission house as the main enterprise for the family.
The first forklift is purchased, creating a technological and operational shift from manual to automated processes.
Jack and Sam Maglio retire and Sam J. Maglio, Jr. (great-grandson of Giacomo) becomes the fourth generation to operate the business.
Sam Maglio purchases the first tractor trailer for Maglio Transport, paving the way for the future distribution plan of the company.
Maglio moves its operation to a new building north of Milwaukee. This move gives Maglio 85,000 sq. ft. of operating space.
Maglio expands again and adds 38,000 sq. ft. to its facility to better serve customer needs.
Entering the ready-to-eat, fresh-cut sector for the first time, ReadyFresh is created to serve the increasing need for further-prepared foods for the culinary future.
Maglio expands its operation to include a new 25,000 square foot facility in Oakdale, Minnesota.
Maglio Mexico S.A. de C.V. is formed to manage partnerships with lime growing and packing operations in Veracruz, Mexico.
Maglio enters partnership to open Boston Fresh, a value-added wholesale operation serving the Northeast market.
Paul Maglio (Giacomo’s great-great grandson) enters the family business after college, representing the fifth generation of the Maglio family.
Northeast expansions for Boston Fresh include the opening of a new 41,000 sq. ft. repack and fresh-cut facility in Brockton, Massachusetts.
In Glendale, WI, Maglio puts up 11 hoop houses (22,000 sq ft) to explore the viability of urban agriculture and the role of local produce in a global marketplace.
Maglio opens fourth location in McAllen, Texas with a 30,000 sq ft repack and fresh-cut facility, and becomes Maglio Companies, now servicing over half of the United States.
ReadyFresh expands its current footprint in Glendale, WI to more than double its production capacity.
Maglio creates a juicing operation under the name ReadyJuice, becoming Wisconsin’s first and only organic cold pressed juicery offering single ingredient juices along with organic and conventional blends.
To further expand its services offering, Safety Fresh Foods is established in Plymouth, WI and installs a high pressure processing (HPP) technology to extend shelf life and further drive food safety initiatives across all lines of business.
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