5 Questions with National Steak and Poultry's Steven Kormondy
BY JOHN STANCAVAGE World Business Editor
Friday, November 16, 2012
11/16/12 at 4:26 AM
Steven Kormondy is president and owner of National Steak and Poultry, an Owasso company he founded in 1980. He has 43 years of experience in the meat processing industry, beginning work at age 10 with his father. Kormondy started his first business after college in 1968.
1: Please tell us what National Steak and
Having been in the business
for over 30 years, National Steak
and Poultry is a leader in the industry,
specializing in innovative menu
ideas for casual dining and quick
casual restaurant chains. Most recently,
we began supplying several
industrial accounts who use our
products as an ingredient in their
finished products such as menu
meals you would find in your local
2: What are the biggest trends in the
food business today? How is your
company adapting to them?
A greater number of customers
are going to fully cooked or prepared
menu items. This new direction
comes as a result of customer
demands for consistent food quality
and food safety.
In light of this, National Steak
and Poultry has changed from producing
mainly ready-to-cook products
to seeing more fully cooked
items being produced every year.
We’re excited about this new direction
and will continue to provide
our customers with new, innovative
and exciting menu options.
3: What’s the biggest challenge facing
Industry consolidation. The
economy has had a major impact
on every facet of our business. High
costs for raw materials has presented
many a challenge within the
industry, from our suppliers to the
As an operating business in
Oklahoma for 17 years, and a new
member of the Made in Oklahoma
Coalition, we are looking forward
to additional business exposure to
other segments of the industry. Our
move to Oklahoma has improved
the quality of life for our employees
and insured the continued success
of National Steak and Poultry for
4: What are some new products we may
see from your company in the near
The beef and poultry products
produced in our plant are proprietary
to our customer specifications.
However, we at National Steak and
Poultry, along with our Research &
Development culinary center, are
constantly working to meet unique
customer requests, and to provide
new flavors and menu ideas.
5: How should a student prepare for a job
in the food industry?
My experience comes from
the family business. I started working
in a restaurant at the age of 10.
I recommend getting an education
in food science, quality assurance
or restaurant management.
Talk to the people in the business.
If you want to be a chef, talk to a
chef; if you want to be a quality
assurance inspector, talk to someone
in a manufacturing position.
Internships are available; check
You just have to ask.
CORY YOUNG/Tulsa World