The best way to predict how the produce market will be in the greater New York City area for the rest of fall and through winter is to accept that this could be the least predictable time ever.
And then, you gotta be nimble.
“It’s kind of our forte to function and change on the fly. So, we’re kind of in our element, as weird as that sounds,” said Gabriela D’Arrigo, vice president of marketing and communications for D’Arrigo New York, in the Hunts Point Wholesale Produce Market, Bronx, N.Y. “But we’ve been able to keep things going, keep things moving. And if anything, COVID has shown the importance of wholesalers being posted on pretty much everything, from growing to retail to foodservice — or even lack thereof — that we know what we’re talking about and are experts in this field.”
Working in the perishable commodities has honed this vital skill, she said.
Part of the fourth generation of family to help run the company, D’Arrigo is doubly glad their pre-pandemic plans for 2020 included updating their facilities and food safety program.
They had originally planned to make gradual changes every couple weeks, month by month throughout the year.
“We went at it hard. We had to,” she said. “We pretty much made all those changes in about five days out of sheer necessity.”
The fires in California and storms elsewhere, varied COVID-19 regulations state-by-state and even county-by-county, freight carrier availability, and renewed outbreaks in pockets of the city, state and Northeast region and winter making restaurant dining even tougher are constant challenges.
“So that’s been the main thing: keeping up with everything, making sure that we’re agile and nimble and can change on a dime when needed,” D’Arrigo said.
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