LYCOS RETRIEVER 
Fiona Phillips: Company
built 633 days ago
For multiple generations of the Phillips family, the production and sale of crabs defined their lives. "The story is the growth of a small family-run company into a monolith," an industry observer noted in a November 30, 2002 interview with Daily Record, referring to the rise of the Phillips family in the seafood industry. The company began operating in 1914, when the patriarch of the family, A.E. Phillips, opened a crab packing plant on Hooper's Island in Maryland's Chesapeake Bay. Phillips, the great-grandfather of the generation in charge of Phillips Foods in the 21st century, made his livelihood processing blue crab, a species found in abundance along the Atlantic and Gulf coasts of North America. Phillips's company, A.E.
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Phillips Foods wants to fill you up. The company owns and operates about two dozen seafood restaurants under names such as Phillips Seafood, Crab House, and By the Sea; it ... makes a line of value-added retail seafood products -- crabmeat and crab cakes for restaurants and food distributors and frozen seafood entrees for sale in grocery stores. The company has eight full-service restaurants and five casual-dining restaurants along the Eastern Seaboard; in addition, Phillips operates several seafood buffets and has begun express operations in airports and other concession locations. The Phillips family has been in the crab processing business since 1916; it began operating restaurants in 1956.
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The desire to introduce more value-added products combined with the growth of the family's restaurant business--there were seven restaurants operating by the beginning of the 21st century, forced Phillips Foods to look for a new, larger headquarters and manufacturing complex. "We're shoulder to shoulder at our plant (in Baltimore)," the company's president, Mark Sneed, said in an April 4, 2002 interview with Daily Record. "We can't introduce any new products." After a two-year search, the company settled for the site of a former Coca-Cola syrup manufacturing plant in south Baltimore. The $20 million facility, slated to open in the fall of 2002, was expected eventually to triple the company's daily output of crab cakes, replacing its existing 80,000-square-foot facility with a 270,000-square-foot office, manufacturing, and freezer complex. The new facility, once a third line was added, would be capable of producing 600,000 crab cakes per day and preparing 2,000 gallons of soup.
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