On Thursday, students from the Marketing Department, including members of the Logistics and Supply Chain Management Association and the Supply Chain Strategy class (MKT460), had the unique opportunity to tour The French’s Food Company production facility in Springfield, Missouri. Led by David Hammons, Senior Instructor in the Marketing Department, this incredible experience offered students valuable, real-world insights into the complexities of supply chain management and production for some of the world’s most beloved condiment brands.

As one of the largest condiment producers in the world, The French’s Food Company manufactures iconic sauces like Cattlemen’s barbecue sauce, Frank’s RedHot sauce, and, of course, French’s mustard—the brand that has earned Springfield the title of the “mustard capital of the world.” Seeing firsthand the processes involved in producing such high volumes, particularly of a product as popular as mustard, was enlightening for students focused on supply chain strategies and operations.

From supply chain logistics to hands-on production techniques, students observed the precision and coordination required to meet the demands of a global market. This tour highlighted how strategic logistics planning is essential to ensure quality and efficiency while meeting consumer demand, especially for well-known brands with consistent quality standards.

Our marketing department continually seeks to provide students with experiences that bring textbook concepts to life, and this tour, guided by David Hammons, was no exception. With each visit like this, students gain a deeper understanding of how products move from production to consumers, helping them prepare to take on future roles in marketing, supply chain management, and beyond.

Thank you to The French’s Food Company and to David Hammons for organizing such an insightful experience and offering a glimpse into the “mustard capital of the world!”