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In 1928, following a surge in demand for his sauces, Chef Boiardi and his brother Mario established the Chef Boyardee Food Company, which became the launching pad for mass production. Their sauces quickly captured the hearts of consumers, expanding beyond Cleveland to the entirety of the Midwest. Interestingly, as his products gained fame, the mispronunciation of his name became so widespread that Chef Hector decided to spell it phonetically, leading to the iconic branding known today.
During the Great Depression, Chef Boyardee offered affordable meals that catered to families seeking fulfillment on a budget, solidifying the brand's market position and universal appeal.