“Our motto has always been customer service, whether we deliver or have a sales rep take care of the account or have people walk up to the window,” he said.
Having partners and employees with diverse backgrounds helps, Ho said, adding he came from the wine and food side. Ho also is one of five partners in the business.
Mametsuka is a former chef and restaurateur who frequently works with top chefs to plan menus using locally grown produce.
Drawing from his produce and culinary knowledge, he said he can help them avoid major menu faux pas.
Recently, a chef had mentioned he wanted to feature California pomegranates in November. Mametsuka said he suggested another produce item since pomegranates had started early and might not be available by then.
“I think you have to listen to your customer and pay attention,” Mametsuka said.
“And adapt,” Ho interjected.
“You have to listen and get to know your accounts and really develop a relationship,” Mametsuka said.
VegiWorks also keep its customers up to date on the latest in-season produce items through a weekly e-newsletter.