US-based organic food company Amy’s Kitchen plans to cut over 300 jobs in its domestic market, a move aimed at addressing significant challenges within the food and beverage industry.
In its WARN filings, the company announced that it would be laying off 311 employees in California. The affected positions are located at Amy’s headquarters in Petaluma and its plant in Santa Rosa, with reports indicating that some remote workers will also see their roles impacted.
In a statement Amy’s Kitchen emphasized “This decision was extremely difficult, and we were saddened to have to say goodbye to some of our valued team members. Like all food companies, we are navigating industry headwinds, so we made this strategic decision to rebalance our business.”
According to local news sources, the layoffs will include a range of job categories such as managers, clerical staff, and assembly line workers. The process will unfold in phases to minimize disruption.
This latest restructuring follows the closing of a facility in San José two years ago. Initially leased to cater to rising demand for pizza products during the pandemic, the site became unprofitable due to supply chain disruptions and rapidly escalating costs.
In April 2023, Amy’s Kitchen named Paul Schiefer, a longstanding executive, as its new president amid a leadership reshuffle. Schiefer, who has been with the company for 16 years, previously served as interim president of Amy’s Drive-Thru, the company’s meatless dining option. He reports directly to co-founder Andy Berliner, who resumed the role of CEO in 2021 after the exit of Xavier Unkovic.
Founded in 1987, Amy’s Kitchen is recognized for its commitment to organic, family-owned production of soups and frozen meals, continuously adapting to evolving food and drink consumer trends.
This significant job reduction marks a poignant moment for the company, as it navigates the complexities of the current food and drink business landscape. As industry analysts closely monitor these developments, it raises questions about the broader implications of workforce reductions within the food and beverage industry.
