It started on a Taco Tuesday, a popular night at the Adair trailer, where Red’s Founder and CEO Mike lived with his wife Paige while earning his MBA from the Tuck School of Business at Dartmouth. Each week, the evening had a waitlist of guests vying to try Paige’s famed burritos, and one week, Mike had a project due the next morning for his entrepreneurial class. While his classmates desired roles in finance and consulting, a career path that he had just left after six years, Mike had developed a passion for consumer product goods, and decided to present his idea for Paige’s burritos as his entrepreneurial plan, named for their dog Red, and Red’s was born. 

Today, 14 years later, Red’s is now one of the largest natural frozen food brands in the country. The company makes the same delicious burritos that they were founded for, alongside breakfast sandwiches and other handheld items, all reflective of Mike’s unwavering commitment to creating clean label food using the highest quality ingredients in convenient formats, since he’s not only feeding families around the country but also his own.

That commitment has become an essential tenet of the brand and guides its operations and ongoing innovation. In 2016, the company began to own its manufacturing completely and opened their production facility in North Sioux City, South Dakota, where they are better able to control their supply chain and the quality of the products. Mike is passionate about both healthy food and building a more sustainable food chain, driving innovation for the freezer aisle and education around its better-for-you, better-for-the-planet benefits.