Client Spotlight- Mies Family Foods
Mies Family Foods Finds the Right Recipe for Growth with Country Club Bank
From door-to-door milk delivery to a $130 million protein distribution business, the story of Mies Family Foods is one of humble beginnings and extraordinary growth.
What started as a one-person lunch meat delivery route has evolved into a major supplier serving restaurants, grocers, carnicerías, and food distributors across the Midwest. At every step, the company has stayed true to its core values: move fast, buy smart, and treat people right. That philosophy has also shaped its 20-year banking relationship with Country Club Bank.
“We’ve built an incredible team,” said Paul Mies, president and co-owner. “Our buyers make good decisions. Our operations team ensures that everything is delivered correctly. And our banking partners at Country Club Bank are there when we need them.”
Mies Family Foods was founded in the late 1960s by Ralph Mies, who had previously worked as a door-to-door milkman. He grew the company, put six kids through college, and one through medical school, and eventually sold the business to his sons in the early 1990s.
Today, the company is led by Ralph’s son, Paul Mies, who has been with the business for 35 years, and Ryan Hamm, who joined in 2014 after a career at National Beef.
“I used to sell Paul beef back when I was at National Beef,” said Hamm. “We built a great relationship over the years. Eventually, I called him and said, ‘I’m ready to make a change.’ Didn’t take long, and it’s just worked out.”
That kind of relationship-first approach extends to customers and suppliers, as well as to their bank.
“We’ve been with Country Club Bank for over 20 years,” said Hamm. “What sets them apart is how they work. They’ll bend over backwards to make sure things happen.”
That level of responsiveness has made a real difference over the years, especially during pivotal moments. When Mies and Hamm needed to buy out one of the founding partners, Country Club Bank facilitated the deal and closed it before year-end.
“We closed on New Year’s Eve,” said Hamm. “The deal had dragged out, but Country Club Bank stayed late, transferred the money, and made sure it happened. They went above and beyond.”
As the company expanded, it began to outgrow its North Kansas City facility, which it had acquired in 2012 following another acquisition.
By 2024, they were stepping over themselves in a 23,000-square-foot space. So Mies made another decisive call.
“One afternoon I turned around and said, ‘Let’s build a building,’” Mies said. “Ryan said, ‘I don’t hate that idea.’ We called a realtor that day and started the process.”
With financing from Country Club Bank, they broke ground on a new 79,000-square-foot facility in Kansas City, Kansas, and moved in just before July 2025. The new space features a 41,000-square-foot freezer, an 8,000-square-foot cooler, a 12,000-square-foot cold storage area, and ample room for future expansion.
“We don’t borrow a lot, but when we do, we need a bank that knows who we are and how we work,” said Hamm. “Country Club Bank has always been that for us.”
Dan Teahan, regional president at Country Club Bank, has been working with Mies Family Foods for over two decades.
“They’re the kind of business we love to support—hardworking, smart operators, and deeply respected in their space,” said Teahan. “It’s been incredible to watch them grow.”
Today, Country Club Bank provides Mies Meats with a full-service banking relationship, including operating accounts, treasury services, and credit facilities. Although Mies Meats is financially strong and keeps debt to a minimum, they value having the right partner in place when needs arise.
“They answer your questions quickly. It’s their day-to-day blocking and tackling that’s made us never look elsewhere,” said Hamm. “It’s not just about loans or accounts, it’s about people who answer the phone, who know our business, and who help us move quickly when something needs to happen.”