Phillips Foods represents seafood expertise; with over 100 years of experience as a seafood purveyor and nearly 60 years of success in the restaurant business, Phillips has become an authority on the tastes of the American seafood consumer. Owning and operating seafood processing plants as well as restaurants has placed Phillips in a unique niche in the food world. Phillips understands the needs of the foodservice industry and creates seafood products that address key industry issues such as labor, waste and inventory control. Phillips’ pasteurized crab meat, recognized nationwide as the category leader, is hand-picked and packed year-round following the highest quality control standards. Phillips’ value-added seafood items have given time-pressed chefs a wide variety of menu options, from Phillips’ award-winning crab cakes and seafood appetizers to their full line of seafood soups and entrées.
For over 100 years, people have trusted the Phillips name to mean seafood at its best. Phillips Foods had its beginnings in 1914 on Maryland’s Chesapeake Bay, where the A.E. Phillips & Son crab processing plant was started for the hand-picking of crab meat for the Mid-Atlantic markets. The family expanded into the restaurant business in 1956 and grew quickly from there, establishing several high-volume locations in the eastern United States. In 1990, Phillips opened crab processing facilities in Southeast Asia to ensure a dependable year-round supply of quality blue swimming crab meat. To provide the highest levels of safety and quality, Phillips owns and manages their own crab, seafood and fish processing plants throughout Southeast Asia. This allows Phillips to maintain 100% control over quality and consistency—from the water to the table.