1936

C.R. "Bob" Glazier founded C.R. Glazier & Company, in Houston Texas in the midst of the Great Depression. With only $300 in his pocket and a used truck, Bob began selling Birdseye frozen fruit and vegetables on consignment from area grocers' ice cream freezers. This was a time when frozen food was in its infancy and the selling process was not easy. Bob would first convince the grocery store owner of the quality of these frozen products, drive to Houston Terminal Warehouse, pay for it, fill his orders, then return to the store to stock the grocer's freezer with product.

1939

News of Bob's determination and innovative service spreads quickly. Stokely–Van Camp needs a distributor in the area to sell their "Honor Brand" retail frozen vegetable line. C.R. Glazier & Company is a perfect fit.

1940

Bob sees a wonderful opportunity for frozen foods in the growing foodservice business. He is determined to prove to foodservice customers that the quality of frozen food products is not only convenient and economical, but the quality of the finished product is excellent. It takes three months to convince the chef at the prestigious Houston Club. One day Bob decides to shell a bushel of fresh peas, cooks them alongside the frozen peas and presents both to the chef. Because of his determination, Bob walks out of the room with the Houston Club account.

1941

1947

After the war, business began to grow. Bob expands his delivery fleet to four trucks and builds Glazier's first warehouse at 2216 Silver Street, a location close to Houston's inner city. It is a 3,100-square-foot facility capable of maintaining temperatures of 5 degrees below zero. The cost to build this facility is $60,000 plus equipment costs of $20,000. C.R. Glazier & Company becomes Glazier Frosted Foods during this time of growth.

1951

Glazier Frosted Foods adds new customers to its base. Bob builds an additional 15,900 square feet of warehouse space to meet these customer service demands.

1954

Glazier Frosted Foods joins Frosty Acres as a founding member of the first National Frozen Foods Buying Group. This innovative move provides better pricing and controlled product quality for its customers.

1956

Glazier Frosted Foods takes a giant step by eliminating its retail business. Bob decides that the company's future should be based upon sales of frozen foodservice products.

1961

Glazier Frosted Foods celebrates 25 years of service to the greater Houston area.

1963

Glazier Frosted Foods builds a new 32,000-square-foot warehouse and office space on Oliver Street, near its original, remaining location.

1969

We become part of the Space Program. In an experiment for the Apollo 11 flight, Glazier Frosted Foods supplies a variety of frozen items such as soups, vegetables, and entrees in conjunction with Stouffers to see how frozen food will fare in space. By now, frozen food is an indispensable convenience for both the home and foodservice. It takes a lot of testing as experts work to develop an added dimension necessary in space. Speed is essential. Frozen food has now met the microwave.

1974

Bob's son, T.A. "Tom" Glazier, joins Glazier Frosted Foods with a vision and a 5-year plan to add dry groceries to our product line. A year later he would take the helm as President and lead our company through substantial growth during his tenure.

1976

Due to an opening in the market and new customer prospects, dry groceries are added to our product line ahead of schedule. We rented 18,000 square feet of dry warehouse space on White Street, one block from our original location.

Glazier Frosted Foods becomes Glazier Foods Company, with the addition of dry groceries. The new warehouse makes it possible to service our rapidly-expanding business. The company exceeds sales of four million dollars this year. We join the ranks of full-service foodservice distributors. The key to our success is the underlying goal of operating a family business focusing on personalized service.

1977

Glazier Foods Company experiences a major setback. One Saturday morning Tom discovers an ammonia leak in one of our main freezers which destroys everything in that freezer. Rather than giving up and closing the doors, determination wins the day. Our family of hard-working employees pulls together to source product from across the state. Several large trailers with refrigeration units are rented for temporary storage. We never miss one night of shipping!

1978

Glazier Foods Company's private label, Chef Robair, is introduced. This trade name was conceived back in 1963 by Bob Glazier. He believes that a private label system will ensure the quality of products reaching the customers.

1979

Glazier Foods Company acquires Continental Coffee. We are now able to meet the demands of servicing multi-unit accounts.

1980

Glazier Foods Company hosts their first annual Food Show, showcasing its products and services. At this first show, 300 customers attend at the American Legion Hall. We quickly outgrow this space. Presently, our annual food show is a great success, attended and is anticipated by both customers and vendors.

1982

Glazier Foods Company moves from its two separate locations to one complex, a 32,000-square-foot warehouse for frozen goods, and an adjacent 56,000-square-foot warehouse for dry goods and office space.

1984

On August 2, 1984, C.R. "Bob" Glazier passes away unexpectedly at the age of 80. The foodservice industry loses a pioneer. We are thankful to have him for all these years. He set the standard to enable us to move forward.

1986

Glazier Foods Company celebrates 50 years of service. On this Golden Anniversary, the company has grown to include 120 employees, 24 delivery trucks, 1,300 customers, and 92,000 square feet of warehouse and office space. Our motto to celebrate 50 years of service is born. "Proud of our Past … Committed to Your Future" conveys the dedication we have to our customers.

1994

We move our offices and truck shop to a 24,000-square-foot building on the same property as our warehouse. During this time we service 4,300 customers and carry over 6,800 products. We now have 239 great employees and 41 trucks in our delivery fleet to cover a 150-mile radius in and around Houston.

1995

Glazier Foods Company experiences extensive growth in the early to mid-90's to accommodate the addition of our healthcare department and expanding multi-unit accounts. We built a new 92,000-square-foot dry warehouse on Summer Street, next to the current offices and frozen warehouse.

1996

Glazier Foods Company joins UniPro Foodservice, Inc. UniPro is the largest foodservice distribution cooperative in the United States. As members, we are able to take advantage of better pricing structures for our customers. As a bonus, we also enjoy improved access to reputable, nationally-branded products and assistance in sales marketing and training.

1997-2000

This is a time of explosive growth for the company. We develop new procedures through information technology to keep up with the many challenges and rapid growth. Customers are now able to access and enter orders directly into our database. All of our sales representatives are trained and carry laptops to help customers with the automated system. They are able to assist the customer on new product trends and dietary programs by using this technology.

1998

On September 22, 1998, our beloved Clara S. "Mickey" Glazier, wife of Bob Glazier, passes away at the age of 96. Mickey was a soft-spoken lady. She combined this quality with the same work ethic and determined spirit as her husband. Mickey and Bob passed these traits on to their children, Ann, Tom, and Judy.

1999

A large computer conversion took place during this year. Although a great deal of planning is invested to thwart any potential problems, the night of the conversion, invoices will not print. With their usual dedication and loyalty, employees are called in the middle of the night to help handwrite invoices in order to ship product the next day. Customers receive their orders as if nothing had occurred.

2002

Due to massive growth Glazier Foods is operating at full capacity in their 4 separate warehouses.Plans to consolidate and build one distribution center begin.

2004

Our new distribution center is built with over 180,000 square feet of warehouse space. Once again, our family of employees pulls together and moves the offices and warehouse in three days, from a Thursday night to Sunday afternoon. All orders are loaded Sunday night and ship Monday morning. Unbelievably, we did this with a 99.6% fill rate. It took a tremendous effort by all departments within our company to accomplish this goal. This move was completed in February 2005.

2005

Hurricane Katrina hits New Orleans bringing with it a path of destruction. Tom Glazier's volunteer spirit ignited. After his recent diagnosis of cancer and undergoing his first round of surgery and treatment, Tom volunteered to help the people of New Orleans. He and a hard-working group of employees came in to load a trailer full of food and water. Tom drove the truck to New Orleans to help those devastated by this tragedy. Foodservice Heroics

2007

In May, we move into a 200,000+ square-foot, separate facility in Farmers Branch, Texas, to better serve our customers throughout the state. It takes a massive effort in order to coordinate and split our business and inventory from one facility to a second location. Once again our team effort prevails with great success.

2008

On September 13th, Hurricane Ike devastates the Houston/Galveston area. Many customers are without power and lose everything in their freezers. Many distributors are unable to ship for several days. As soon as the roads were clear and safe, Glazier Foods Company begins making deliveries to those customers that still have electricity. We volunteer to help with community relief efforts by supplying refrigerated trailers to store and distribute much-needed food supplies to the public.

2009

In a struggling economy, Glazier Foods Company growth continues, we expand our Houston facility by adding over 150,000 square feet of warehouse space.

GLAZIER FOODS COMPANY TODAY