Page 85 - 0619

has a diverse menu, and he pays attention to details and the quality of the food,” he says. “You can go to a lot of places all over this city and get a great meal.”
Because of the focus on quality, there is a thriving foodservice produce sector, according to Fleming, of Strube Celery & Vegetable Co. “In addition to the large foodservice distrib- utors, we also have independent foodservice wholesalers who buy here,” he says. “These can be operations with a van, or a two-step truck or a semi. They serve the large chain
restaurants, but they especially supply the smaller mom-and-pop or neighborhood restaurants.”
Over time, Kirwan explains, foodservice companies have expanded their product lines to reach deeper into produce with the variety of goods offered. “Once thought of as just a ‘staples’ provider, foodservice distributors now offer such a variety of lines including organic and vegan — new lines that restaurants requested and were provided over the years,” he says. pb
needs they’re trying to fill.”
Pete’s Market has taken advantage of the
area’s diversity by understanding each of its 14 locations’ surrounding neighborhoods and cultures. “We provide a bountiful produce department that will serve their needs,” says Morales. “Whether from Europe, Asia, Africa, South America, Australia or North America, shoppers will find what they need for any dish in our stores.”
The small stores remain an important part of the business. “We all want to sell the big guys 200 pounds of basil per order, but we also want to sell 200 small companies one pound of basil each day,” says Pappas. “Everyone is equally important. You need the big customers, but you also need the little ones.”
FINEST FOR FOODSERVICE
Though Chicago boasts world-famous restaurants, the city’s thousands of lesser known ethnic- or neighborhood-oriented places make up the life’s blood of the food- service marketplace. “Some of the best restau- rants in the world are here,” says Fleming. “But our neighborhood spots also offer great dining. You can find any kind of food you want in Chicago.”
A key trait of Chicago’s foodservice is that only the finest quality goods go into most restaurants, according to La Hacienda Brands’ Kirwan. “Local chefs demand the highest quality and the greatest variety of goods to showcase their menus,” he says. “Produce plays a key role here. Healthy eating has been, and will always be, on the finest menus.”
Pappas, of Coosemans Chicago, notes one example that recently opened in suburban Park Ridge called Reyes. “The chef there
PRODUCE BUSINESS / JUNE 2019 / 85