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MARKET PROFILE
Chicago: A Hub Of Opportunity
Diversity, location and love for food generate a flourishing produce atmosphere in the windy city.
CBy Jodean Robbins
hicago’s central location has made it into one of the United State’s most bustling cities and business centers. According to the U.S. Census Bureau, the city proper was home to
more than 2.7 million people in 2016, making it the third largest city in the country.The total population of the greater Chicago-Joliet-Na- perville metropolitan area (Chicagoland) is more than 9.5 million people.
Chicago is a good market because of location, location, location, according to TJ Fleming, vice president and director of sales at Strube Celery & Vegetable Co. “We’re a central hub for everyone in the country — right in the heart of everything,” he says. “The city is vibrant and has diversity.”
The impressive population numbers represent a diverse demographic with strong cultural ties to food. “Being a hub in the Midwest means we have a large city with great ethnic diversity,” says Mark Pappas, president of Coosemans Chicago. “We have great world-class restaurants and hotels. With such a large and diverse population, Chicago provides a lot of opportunity for success in produce and food.”
Chicagoans are foodies by nature and extraordinarily open to trying different cuisine, says Vanessa Dremonas, executive officer at Pete’s Market, which operates 14 stores in the Chicagoland area. “Pete’s has many customers who are excited by our diverse produce selection and not afraid to try new recipes or flavor profiles. We often hear about customers who ventured to an Ethio- pian or Indian restaurant over the weekend and wanted to replicate those dishes in their own kitchens.”
The area’s demographic diversity leads to strong and varied produce demand. “We have such an extensive variety of cultures that people of Chicago demand a wide spectrum
of produce,” says Greg Kirwan, sales at La Hacienda Brands. “Such great demand yields a wide variety of products.”
Chicago was a melting pot for immi- grants, explains Patrick Morales, specialty produce buyer at Pete’s. “They carried their culture and cuisine with them through the generations,” he says. “The dishes each ethnicity prepares call for different fruits and vegetables, and because of that, it creates a need for diverse produce that wouldn’t be found in many other states.”
La Galera Produce’s staff views the inter- section of several factors as contributing to
a strong marketplace. “Chicago is made up of very diverse communities, which in turn create a market embracing different foods and cultures,” says Francine Cossyleon, chief communications officer. “Chicago is also home to various food trends, including street vendors and food trucks.”
VARIATION IN RETAIL
Chicago’s competitive retail environ- ment continues to evolve. “With companies coming and going each year, the retail scene is constantly on the move,” says Kirwan. “Retail chains grow larger with the consolidation of
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