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kids on the block Lidl, they all bring some- thing a little different that today’s consumers are looking for,” says Sutherland.
Sales to the foodservice sector remain strong. “Foodservice sales are always robust, especially with a growing economy,” says J.J. Jardina’s Jardina. “The booming economy is making ‘all boats rise’ in our industry, as consumer confidence is at all-time highs in terms of the economy. You may not hear about it on the news, but it is really booming in terms of consumer spend for fresh produce and fresh-cut produce.”
In the past, Atlanta’s foodservice distri- bution business was dominated by smaller purveyors. Today, large and smaller distrib- utors are expanding in the region, says Thornton. “You see more larger companies coming in,” he says. “We have seen a lot more smaller distributors. We are seeing a resur- gence of smaller food companies. The savvy small foodservice purveyors are becoming more compliant with the foodservice distri- bution rules.”
The city’s culinary reputation is helping the restaurant business, notes Hoffmann. “There is a very wide variety of culinary choices in Atlanta,” he says. “The local chefs have done a terrific job of bringing new items to the table. It’s fun to go out and have dinner in Atlanta.”
SIZZLING CULINARY REP
That reputation is deserved. “Our food scene is second to none,” says the Market’s Thompson. “It is outstanding — the options and variety of restaurants in this city.”
Local chefs dominate Atlanta’s culinary scene, says Athena’s Poole. “These chefs are on the cutting edge of being unique and run really nice restaurants,” says Poole. “From a national standpoint, Atlanta ranks in the top on some lists and in the top five as far as variety, availability and general quality of product. There are a lot of opportunities for someone seeking a good meal in Atlanta.”
The major foodservice players consider Atlanta important. “Foodservice is really growing here,” says Nickey Gregory’s Scott. “People are eating out more. Atlanta has a good restaurant scene.”
A revival of group travel is helping hotels that host conference facilities. The segment has rebounded and is helping the conference center hotel concepts, says Phoenix’s Collins. For restaurants, the business isn’t always successful, he says. “Some of the concepts have seen some fall-off in some cases, where they haven’t kept everything fresh, current
and relevant,” he notes. “Some of the restau- rant groups are seeing where same store sales are not going up. Some of that is attributed to the labor, the management and the execution, while others may be attributed to declining appetites for those particular concepts.”
Locally grown is a big push among chefs and restaurateurs in the growing foodservice trade. The Georgia Department of Agricul- ture’s Georgia Grown program has done well promoting the state’s produce abundance, says Sutherland. “Produce sales continue to
be strong in the foodservice segment,” he says. “With all the new restaurants here and caterers popping up in town, there is plenty of business for all of us to go around.”
Local produce garners high consumer attention, says Jardina. “The locally grown options are important, as there is a great deal of demand for locally grown produce and foods in general,” he says. “In my opinion, it is a great deal more interesting to consumers than organic produce, and it’s a great deal cheaper.” pb
PRODUCE BUSINESS / AUGUST 2018 / 69