Madison, IN (Jan., 2008) – Ladder 51’s Charlie Grooms traveled to Philadelphia, PA on Jan18 for the company’s second successful appearance on QVC with comparable favorable sales to their initial air time appearance in Oct 2007

Nancy Grooms, co-owner of the business, had early concerns with the QVC 1 pm Eastern time slot but her qualms were unnecessary as the majority of the orders were shipped to California viewers who saw the show at 10 am.

The QVC phone ordering process generates calls back to Madison and Nancy assembled a team of family and 6 temporary employees who worked 9½ hours non-stop loading UPS semis with dry-ice filled styro-foam boxes containing the frozen chicken wings.

Ladder 51 uses a patented double-broiling process to cook its wings; the wings have no breading or additives and most of their saturated fats are lost during the cooking process. Since no fry grease is used, the caloric content is significantly reduced

Ladder 51 has been operating out of the Food Venture commercial kitchen incubator at the Southeastern Indiana Small Business Development Center in Madison since its founding in 2005. They have moved from a concessions trailer into a USDA accredited facility in the Ohio River Valley Food Venture, and received assistance relating to financing and commercial loan applications through the Indiana Small Business Development Center.

“Working with the SBDC and Food Venture allowed us to go into a beautiful facility that is a chef’s dream, helped us obtain financing for needed equipment, and provided me what I needed, including meeting USDA criteria that enables us to sell nationally,” said Ladder 51 founder Nancy Grooms.

Nancy Grooms is expecting a third call from QVC to again sell more of the popular product. The company’s earlier QVC appearance in October 2007 resulted in customer reviews averaging 4.5 out of a possible 5 stars. One reviewer noted, “These wings are delicious! Served them to company and they disappeared in 2 minutes. Tastes like they just came off the Bar-B-Que. Just defrost, heat and serve – what could be easier!”