Badalamenti said retail merchandising of specialties varies, with small bodegas buying only the basic items. Some of the fancier fruit stands in midtown Manhattan, however, carry specialties, he said.
Big specialty movers include french beans, mesclun mix, arugula, baby arugula and baby spinach, baby lettuces, baby carrots, fingerling potatoes, passion fruit, starfruit, and pepino and kiwano melons, Badalamenti said.
Coosemans carries 450 specialty produce stock-keeping units.
Specialties demand remains strong for the suburban New York distributors as well.
“Specialties are starting to surge more,” said Joel Panagakos, executive vice president of J. Kings Foodservice Professionals Inc., Holtsville, N.Y.
“Though they’re a little higher priced, it’s coming back pretty good. There’s decent demand, especially with the Hiltons and the big hitters like that. They try to make a ‘wow’ for their diners.”
Maurice A. Auerbach Inc., Secaucus, N.J., distributes a variety of specialty produce items, including baby bok choy, cippolini onions, pearl onions, treviso and root items such as horseradish and celery roots.
“Demand varies, but there is demand,” said Paul Auerbach, president.
“We do a very large foodservice business. With the new variety of menus out, a lot of chefs are very creative.”
While Auerbach has long sold bok choy, its sales of baby bok choy increased by 10 times, Auerbach said.
Specialty citrus such as pink and heirloom navels and blood oranges remain big draws, said Joe Granata, director of produce for RLB Food Distributors LP, West Caldwell, N.J.
“Specialty movement has kind of slowed a little only because of the way the economy is,” he said.
“As specialties are a fringe item, people tend to go to the basic items. When money isn’t as big an issue, specialties aren’t a luxury item and can become a staple item.”
Foodservice distributor Riviera Produce Corp., Englewood, N.J., sells a couple of hundred stock-keeping units of specialties.
Benjamin Friedman, owner, said garbanzo beans and pomegranates remain in high demand as well as other seasonal products.
“Specialties are still a main staple for the high-end customers,” Friedman said.
“They still sell strong and they’re part of what they do and how they separate themselves from the one- and two-star restaurants.”