“Our volume has been increasing because we’re able to get more accounts,” he said.
“Our business is substantially up,” said Verne Lusby, president of FreshPoint Southern California, Industry, Calif.
“Same store sales are growing, not dramatically, but we went through five years of straight decline,” he said.
The company’s main products include greens, tomatoes, potatoes and onions, but the firm also distributes a number of specialty items that are cropping up in more restaurants as a result of “cross-cultural and infused menus.”
“Even some of the casual dining restaurants that used to be pretty much meat and potatoes now have spring rolls or some kind of Asian (offering) on the menu,” Lusby said.
Much of the growth in foodservice business is from restaurants that are doing new things with traditional core items, like kale, brussels sprouts, green onions, beets and parsley, said Mike O’Leary, vice president of sales and marketing for the fresh-cut division of Boskovich Farms Inc., Oxnard, Calif.