Business Spotlight: Irene's Quik Spuds

Tucked away under the Glenstone Avenue viaduct at 1801 E. Trafficway, the small, brick building that houses Irene's Quik-Spuds looks unassuming from the outside. Take a look inside, however, and find a handful of workers processing hundreds of pounds of fresh vegetables per day, six days a week.

Bill and Irene Underwood purchased a fledgling vegetable processing plant in 1964. Bill Underwood named the business after his wife, and set out to serve the plant's six customers, while looking for more.

"We were having a hard time, just doing potatoes only. So a light came on," Underwood said. He decided to expand the product line to include other vegetables, and he purchased additional machinery to do more processing. Soon, he took on some bigger accounts, including SMSU, Silver Dollar City and hotels in Springfield and Joplin.

"And we let it roll," Underwood said.

The business continued to grow and thrive. "We built it on service," Underwood said. "It takes an attitude, a happy attitude, to serve customers."

In September, after nearly 40 years at the helm, the 79-year-old Underwood sold the business. Enter John Kensinger and John King, two former city Parks Department employees who were looking for a new challenge.

"Everything is pretty much staying exactly the same as it was," Kensinger said, referring to plant operations. "We're looking for more business."

The plant now employs seven people, including Kensinger and King. Kensinger's wife, Karen, serves as a part-time bookkeeper.

The plant's biggest product is still potatoes, processed a variety of ways including sliced, diced, shredded, wrapped and baked, and cut into French fries and curly fries. Onions, broccoli, coleslaw, lettuce and other vegetables also are processed at the facility.

"Any kind of produce you can think of," King said.

Kensinger and King estimate they process between 600 and 800 pounds of potatoes and about 400 to 500 pounds of cabbage daily.

"The secret is that it's fresh. It hasn't been shipped from California," Underwood said.

The plant receives fresh, raw produce every morning, processes it and ships it out the same day.

The plant also sells product to wholesale vendors who resell the product elsewhere. In addition, Irene's Quick Spuds can fill small orders for customers who need less than the minimum order limit from major suppliers.

Kensinger said the plant has also started serving more area pizza restaurants by supplying prepared pizza toppings, such as sliced peppers, onions and mushrooms.

One of the plant's custom orders is a special vegetable medley for University Plaza.

"There's a market out there. Restaurants really need this little niche in their supply chain," Underwood said.

Many area chefs won't buy frozen products, Kensinger said. "They want fresh. That's why we're here," he said.

One of Irene's Quick Spuds' long-time customers is Crosstown Barbecue. Owner Steve Williams said his dad, Jesse Williams Sr., began buying French fries from Irene's 33 years ago.

"We've had Irene's Quick Spuds fries ever since we opened. You can't beat their service," he said.

Today, Williams also purchases lettuce salad mix and coleslaw mix from Irene's. Williams said he likes the personal service and attention he receives from Irene's Quick Spuds. Over the years, Underwood would call Williams to remind him when it was time to order French fries, he said.

"And then they deliver it to you in a timely fashion. You can't beat it," Williams said.

Underwood said the business originally supplied area McDonald's restaurants with fresh French fries, before the fast-food chain switched to frozen fries. Area McDonald's, Burger King and other restaurants still rely on Irene's as a backup when needed, Underwood said.

Kensinger and King both worked at the plant for two months before purchasing the business. Both John and Karen Kensinger's families were in the food business, so they were familiar with the nature of the industry.

King noted that all the employees are trained in all areas of the plant, from operating the processing machines to packing and delivery.

With a wife of 55 years waiting for him at home, Underwood said he was ready to turn over the reins to Kensinger and King.

"I'm proud of them, and I have lots of confidence in them," Underwood said.