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CHICAGO MARKET PROFILE
Repacking and branding are particular areas of growth. “Many wholesalers differ- entiate through repacking of goods,” says La Hacienda Brands’ Kirwan. “Packaging with logos and names helps provide value-added produce to customers. This provides an extra level of service, offering a wider variety of products packaged differently for customer convenience.”
Fleming reports the biggest area of growth currently for Strube is in repacking. “Many small restaurants or grocers can’t use a 60-count but need a 30-count,” he says. “Customers are willing to pay for this because it eliminates shrink and labor cost for them.”
La Galera is proud to bring its own Galera Fresh brand to the CIPM. “With our name to back the brand, our customers receive the best in quality Mexican produce,” says Cossyleon. “It’s picked from our own Galera Farms. We have more than 50 trucks arriving weekly from across the border.”
Market merchants also are upgrading facilities and systems. Strube has switched over to a new updated computer system. “The new system enables us to be more efficient,” says Fleming. “We’ll have better information, and faster.”
La Hacienda Brands has been settling into its new location as of September 2018. “Our facility boosts more than 60,000 square feet of dry warehouse, refrigerated and freezer storage,” says Kirwan. “Of the total square feet, we also feature more than 25,000 square feet in retail space.”
Human capital is another area of invest- ment for Chicago wholesalers. Strube recently added two fifth-generation members of the family to the business. “My cousin’s son, RJ Strube, is working in operations and helping with the new computer system,” says Fleming. “And my daughter, Brianna, is working part-time in the office as she finishes school. We are always looking for young blood to add to our staff. We have an advantage in the future because we already have a fifth generation invested and look- ing forward.”
Coosemans also added personnel to enhance its continuing programs. “We’ve brought in Jose Perez, who is very skilled in the foodservice arena,” says Pappas. “Also, my son, Alec, came on board this year. He has a passion for the business and is working in sales, working mostly with the independents right now.” pb
88 / JUNE 2019 / PRODUCE BUSINESS