MERIDEN — Ragozzino Foods Inc. recently won city approval to expand at its headquarters on Chamberlain Highway.
Ragozzino plans to build a 31,395 square-foot addition with a loading dock on the rear of the 7.3 acre site at 71 Chamberlain Highway. It is also planning a 3,152 square-foot office addition and a 1,996 square-foot addition in the rear south section of the parcel, according to city records.
At a hearing before the city’s Inland Wetlands and Watercourses Commission in January, Ragozzino representatives outlined plans to control run off from the existing parking lot by using a riprap strip and plantings.
The expansion received Planning Commission approval in February. Before signing off, commissioners had questions about storm drainage from the site to Sodom Brook. Associate City Engineer Brian Ennis told them he believes the planned improvements will improve water quality.
The third generation company prepares and packages Italian food products for large restaurant chains, such as Olive Garden and TGI Friday’s. It was founded in 1952 by Joseph Ragozzino, whose children and grandchildren have assumed roles in the growing business.
The company added a 17,000 square-feet of space in the mid-2000s.
"In the early 1980s, we started making custom sauces and pastas for restaurant chains and making meals for airline clients,” President Nancy Ragozzino said in 2009. “That's how we started, and over the years our focus has become making private label frozen entrees for the food service industry … we sell to national restaurant and grocery chains, as well as the military".
Ragozzino Foods has earned national and local recognition for its products. It received the William B. Darden Distinguished Supplier of the Year Award for 2008 for its lasagna rollatini served at Olive Garden, and Fazoli’s Vendor of the Year award.
The company also received the Greater Meriden Chamber of Commerce’s Large Business of the Year Award in 2009 and is a well-known supporter of local civic groups.
Nancy Ragozzino could not be reached for comment this week.
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