In 1963, Kadysh Goldberg left his country and travelled with his family of four from Poland to the United Sates of America. Like many immigrants, he worked two jobs around the clock to provide for his family.

At first, Kadysh supplied meat to acclaimed restaurants such as L’Ermitage. His old-world artisan skills quickly won the recognition of his customers as the consummate professional, European butcher whose kind nature and attitude would change the foodservice industry forever.

It was not long before Kadysh decided to form his own company to meet the growing needs of the highly trained European-American chefs who were fond of his artistry.

In 1971, K&M Meat Company was born. Named in honor of his partnership with his beloved wife, Meri, the company began to grow as word spread quickly about the charismatic Kadysh and his dedication to his art form. In the years that followed, Kadysh grew his business into one of the industry’s foremost restaurant service providers.

In the summer of 1977, Felix Goldberg joined the family business on a part-time basis in an effort to provide his father with some weekly time off. Like his industrious father, Felix maintained two careers: his days were spent working for a celebrity accounting firm; at nights, he filled in for his dad. Within two years, the father-and-son team expanded K&M’s clients to include fifty restaurants and a hotel.

By 1981, Felix Goldberg had joined his father’s business full-time. The decision to leave not only the accounting business, but later, his very own entertainment management firm would be the fuel for the growth of KM Foodservice in the years to follow.

In 1983, when K&M outgrew its facility in Southern California, Felix led the operations of his family business to the nearby City of Vernon, where K&M’s headquarters reside today.