How do you buy vegetables?

June 2007
FoodService Director;6/15/2007, Vol. 20 Issue 6, Special section p4
Trade Publication
The article discusses how food service operators purchase vegetables in the U.S. Ralph Kinder of Baker Bros. of Dallas, Texas receives deliveries of vegetables six days a week from a regional produce company to assure freshness and quality. Michael Jacobs of the restaurant Grass of Miami, Florida uses three purveyors to get what he wants in vegetables. Anne Kimball of Forklift Brands of San Francisco, California considers flexibility and global sourcing as the key to getting top quality produce.


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