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  • Seattle Fish Company of New Mexico - Food and Drink International
    products Seattle Fish Company delivers the types of seafood its customers want the way they want it The broadline food companies tend to be our largest competition but they also tend to have much higher minimum order sizes Risk says We are locally owned and operated and can make quick decisions if a client is looking for something particular We do custom processing portion cutting or re portioning It s not just filets but also particular portion sizes cut to certain specifications We do that for many clients Built for Production It does it all from its Albuquerque N M headquarters which receives daily deliveries from Portland Ore Seattle Los Angeles Anchorage Alaska Boston and Miami The facility is close to Albuquerque International Airport and two blocks from I 25 and I 40 the crossroads to Santa Fe Las Cruces El Paso and West Texas The facility houses 250 000 cubic feet of freezer storage with a modern rack system to ensure inventory management and control a 5 000 square foot refrigerated storage area with multiple temperature zones to meet the unique temperature needs of each product 2 500 cubic feet of product space and a refrigerated receiving and loading dock The company also owns and operates a 5 000 square foot distribution facility in El Paso to serve its El Paso and southern New Mexico clients Both facilities adhere to the U S Food and Drug Administration s HACCP Seafood Inspection Program It is regularly inspected by government agencies to guarantee safety and contracts with NSF Cook and Thurber for additional independent inspections Seattle Fish Company is also a Marine Stewardship Council MSC certified distributor which is a reflection of Risk s own passion for sustainability Sea Sustaining Practices We are the only distributor in New Mexico that has gone through the third party process to become MSC certified and we ve been certified for four years Risk says MSC is a label applied to products that can only be distributed through an authorized MSC distributor and in turn sold as an MSC product in retail or foodservice he explains There are about 150 fisheries worldwide covered by MSC and we distribute about 40 of those products today Though not all of its products are MSC certified Seattle Fish Company does strive to find the highest quality sustainable products in each seafood category Despite the economic downturn Risk explains that quality and sustainability still top many consumers lists of wants Fortunately these trends are things that the seafood distributor has been committed to since it was founded in 1995 We are seeing customers looking for seafood with a high quality but at lower cost a better value Risk explains So some clients are offering their customers smaller options at a reduced price or using merchandise that isn t quite as familiar as lobster scallops or swordfish Instead they are using things like New Zealand Hoki South African Capensis and we ve seen more utilization of squid We are also

    Original URL path: http://www.fooddrink-magazine.com/sections/distributors/1268-seattle-fish-company-of-new-mexico (2016-04-27)
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  • Progressive Gourmet - Food and Drink International
    2011 Progressive Gourmet launched an aggressive acquisition effort starting with the purchase of Original Rangoon Co and quickly following up with Appetizer s And Inc in March 2012 George King the founder of Appetizer s And Inc took a shot on Collias more than two decades ago The Appetizer s And Inc piece closed a loop on part of my career Collias says Twenty three years ago George King gave me an opportunity to learn the business Now I can rebuild an iconic brand and work with George again Collias says this acquisition was attractive because the equipment has allowed Progressive Gourmet to become even more efficient It is still a very handcrafted product but in the most efficient way to give the customers the best value he says When it acquired Original Rangoon Co in August 2011 Collias targeted its established distribution partners to allow Progressive Gourmet easy access into a variety of new markets For 14 years Progressive Gourmet was primarily a distributor Collias says We realized how vulnerable our regional foodservice and distribution niche was to economic forces after 9 11 and we set our sights on manufacturing These acquisitions allowed us to better serve our customers and broaden our customer base Reorganized Leadership Along with the physical assets the mergers brought to Progressive Gourmet were the management leadership Collias quickly realized he needed manufacturing expertise to take his company to the next level so he hired Rich Foster as CFO and COO from the Titterington s Bake Shop Co in Woburn Mass Foster helped Titterington s grow from about 500 000 in annual sales to 50 million From there Foster brought on corporate controller Jeff Lozier who boasts experience with Gorton s and Lipton Nelson Ferreira joined Progressive Gourmet as vice president of operations and technical

    Original URL path: http://www.fooddrink-magazine.com/sections/distributors/1262-progressive-gourmet (2016-04-27)
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  • Pohl Food Service Inc. - Food and Drink International
    of Minnesota Bratland worked for the Minneapolis Parks System where he worked in the management program However he became dissatisfied with the job I was looking for other options he recalls He joined Pohl Food Service in 1985 which started his education in the food industry I ve been here 27 years he says noting that the firm enjoys longevity among other employees too This loyalty is largely due to the way Pohl Food Service treats its workers Bratland says We have a positive working environment he stresses We feel treating our employees with respect is the preferred way We act as one here at Pohl Bratland says he strives to lead Pohl Food Service with common sense I think I speak for everybody here when I say that nobody dreads coming to work he states This approach has worked for me Bratland also praises his employees including Cronk He is a really hard worker and a good honest guy with a lot of background here Bratland says Another important team member is Paul Lockhart who has been with the company 12 years and oversees its human resources and IT departments He does a wonderful job for me Bratland says He is also involved in sales and marketing Strong Survivor Pohl Food Service survived the recession thanks to its lean operation Bratland says We really bucked up he says We made it through what the media says was the worst recession in 100 years We cut spending and lived within our means he explains Yes it would have been nice to expand and have everything we need but those things will happen in time We currently need more operating space on all fronts Additionally the company has avoided the trap of consolidation unlike many of Pohl Food Service s competitors

    Original URL path: http://www.fooddrink-magazine.com/sections/distributors/1261-pohl-food-service-inc (2016-04-27)
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  • Distributors - Food and Drink International
    company s headquarters in Cloquet Minn carries more than 12 000 items and serves restaurants schools healthcare facilities and camping customers The chain distribution operation based in Northfield Minn offers 2 000 products to three major national retailers COO Jim Bradshaw says Read more Article by Alan Dorich Distributors 31 January 2012 Town Country Foods Town Country Foods may be modestly sized compared to some foodservice companies but it has a guarantee of quality that even giants like Sysco can t match owner Janet Lapin says We re USDA inspected every day she says That s a little thing we have that no one else has Read more Article by Alan Dorich Distributors 31 January 2012 PrimeSource Foodservice Equipment PrimeSource Foodservice Equipment is not in the business of selling equipment Instead it is in the business of solving its clients problems President and COO Darren Anderson says Those solutions are what s right for the client as opposed to what may give us the highest financial return Anderson explains We really do focus on becoming indispensable to our customer Read more Article by Kathryn Jones Distributors 31 January 2012 Food Sales West Ever since the late Carl Scharffenberger and his wife Mary Ellen established Food Sales West in 1974 the Costa Mesa Calif based foodservice brokerage firm has consistently grown and attained its goal of being the most sought after foodservice sales resource to top tier manufacturers on the West Coast President Dave Lyons says Read more Article by Alan Dorich Distributors 31 January 2012 B Giambrone Co Produce and specialty distributor B Giambrone Co has been able to maintain a more personal relationship with its customers We have more one on one communications with our customers that means a lot in our industry President and owner Ben Giambrone says

    Original URL path: http://www.fooddrink-magazine.com/sections/distributors?start=96 (2016-04-27)
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  • Mountain Food Products - Food and Drink International
    farming Mountain Food started working in a variety of different projects We have a CSA Community Supported Agriculture seasonal program where people sign up and pay a small fee for local produce Ainspan explains We take a sampling of fruits and vegetables and send them to the subscribers he says Each box weighs about 10 pounds and you can buy different quantities depending on whether you are buying for one person or for a whole family These boxes are available from May until November and the contents vary by season We try to put seven or eight different things in each box Ainspan says In the fall the buyers will receive butternut and acorn squash a variety of greens and apples Another initiative Mountain Foods undertook as a community building program was to open a produce stand in the Asheville downtown area The fresh produce stand is open every day and offers a variety of local fresh produce This stand was part of a project to renovate and reinvigorate the historical downtown area Ainspan says We got involved in that as a way to help out the community not so much as a profit making venture Raising from the Ashes Ainspan s commitment to his customers became evident when his warehouse burned down in April 1995 Despite the fire we never missed a day of work Ainspan says We were able to buy produce from our local competitors and replenished our stock that way The company didn t look back it moved to a different warehouse location and continued growing and focusing on promoting local farming and community well being The push toward local products and companies has benefited Mountain Food We have seen a tendency to buy local produce particularly in the last five years Ainspan says There is

    Original URL path: http://www.fooddrink-magazine.com/sections/distributors/1254-mountain-food-products (2016-04-27)
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  • Gary’s Seafood and Specialties - Food and Drink International
    The company s longest truck runs are from Orlando to Miami and Naples Besides from Canada and Scotland supplies of fresh fish are flown in from Guatemala Ecuador Panama Trinidad Alaska and New Zealand We really pretty much deal direct Reed declares Step Van Start For Gary s Seafood nowadays distributing thousands of pounds of fish is not a problem But when he started in 1990 in a modified step van he could not have handled more than a few hundred pounds I modified the van refrigerated and insulated it Reed remembers The chefs would come in and order what they want and we would fillet it on the truck and bring it into the restaurant His next expansion was into an old fire station Eventually we got another building that was a former veal packing plant a 5 000 square foot facility and ran in there for 10 to 12 years he says Then he built a new facility in Orlando that has 15 000 square feet for fish processing and storage His warehouse across Amelia Street from that facility houses packaging and other supplies Leapin Lobsters Gary s Seafood has a warehouse in Miami and an agreement with one of its suppliers of imported fish and seafood to use the supplier s warehouse in Naples for cross loading of seafood from the suppliers trucks to Reed s trucks The same cross loading is done in Sarasota Reed maintains that his company has the largest lobster holding facility in the Southeast Located in Winter Park Fla it has two giant tanks 50 feet long by 30 feet wide by 4 feet deep filled with up to 42 000 pounds of live lobsters in vats that float You separate them out by their weight so you have rows of them

    Original URL path: http://www.fooddrink-magazine.com/sections/distributors/1245-garys-seafood-and-specialties (2016-04-27)
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  • Dorr Lobster - Food and Drink International
    big advantage It worked so well they built a second larger pound with a capacity of more than 80 000 pounds Their son Chad Dorr joined the family business after graduating from college and put his business degree to work growing the company through innovation and technology Also not risk averse his first goal was to add value to his father s catch by building a cold water tank house Inside is a large concrete holding tank that looks like an Olympic swimming pool It is filled with circulating seawater kept at approximately 34 degrees Fahrenheit where up to 30 000 pounds of live lobsters can be stored in floating crates and conditioned for several weeks Conditioning Chad Dorr explains is like a spa treatment for lobsters that improves their quality prior to shipping Every day six or more local lobstermen including Rick Dorr and his nephew unload their catch at Dorr s wharf and take on bait and fuel for the next day s work Chad Dorr grades the lobsters by size and quality and every lobster is identified by the lobsterman who caught it The highest quality are destined for fresh market customers whether local or online Those less than perfect are processed immediately right at the FDA HAACP certified tank house or shipped live to other processors to be used in value added seafood products Drawing Attention Chad Dorr inherited the pioneering spirit of his parents and seeks new ways to promote the fact that Maine lobsters are the best and that those from Dorr Lobster are the best of the best Everything about catching lobsters is done the way it s always been done but how they are marketed and how you get people to see the product has changed We have to stay ahead of the curve he explains We re expanding our website to attract people who want a variety of fresh quality seafood not just lobsters but shellfish crab and fresh fish We still use the pounds for long term storage and the new facility lets us immediately pick a customer s order by size and quantity and ship it overnight directly from Dorr to door The family complements its direct to the consumer business by selling wholesale to food retailers foodservice companies and restaurants A new live lobster kiosk run by Chad s wife Stephanie in touristy Bar Harbor is increasing exposure Two years ago the company jumped on the app for that trend and created an app to make on the go ordering easier for the consumer With the rise of mobile Internet connections the app is not accessed as often today but like his parents before him Chad knows that if you re the first to do something you get recognition from it he explains It was something different and a way for us to promote our business Marketing ME Anyone remotely familiar with lobster knows about Maine s most popular crustacean The frigid nutrient rich waters and low pollution

    Original URL path: http://www.fooddrink-magazine.com/sections/distributors/1235-dorr-lobster (2016-04-27)
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  • C.F. Gollott & Son - Food and Drink International
    The rest of the year is used for maintenance and upgrades Approximately 20 percent of the company s product stays within the Gulf Coast region and a sizeable portion goes to lower Atlantic seaboard states The company has a nice footprint in big markets such as Chicago and Boston and in the Pacific Northwest too Swings of the Seasons Mother Nature is the company s boss Shrimp is a seasonal product so the product makeup and quantity vary every year Even so the company tries to serve customer needs The catch fluctuates as it isn t a consistent catch as far as its makeup goes Gollott says It helps us to have a broad customer base Mother Nature has also forced the company to rebuild four times Hurri canes in 1947 1965 1969 and 2005 decimated the company Other challenges have come from the recent economic downturn and the BP oil spill in 2010 But perseverance is a Gollott tradition As for internal investments the company focuses on vertical integration It has a cold storage facility and is investing in a new unloading facility It has one in Mississippi Another is in the works in Louisiana Having our own unloading facilities helps control processes Gollott says Other changes have focused on offering different product lines The company has traditional five pound block packs of shrimp but it also has seen a lot of growth with individually quick frozen IQF products IQF is a growing section for us and we re updating packing to include a growing IQF product line Gollott says Educating the Market One of the major challenges for companies like C F Gollott Sons is foreign competition Domestic shrimp makes up only 5 to 7 percent of the shrimp consumed in the United States every year To maintain

    Original URL path: http://www.fooddrink-magazine.com/sections/distributors/1231-cf-gollott-a-son (2016-04-27)
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