Food & Drink International - Spring 2017 Volume 1 - 95
Road to Recovery
After surviving setbacks, Capital Seaboard edges closer to opening its new facility.
By Alan Dorich
>> Serving retail and foodservice clients, Capital Seaboard provides fresh seafood, dairy and produce items to more than 2,700 customers.
here are many distributors of seafood and produce, but Capital Seaboard
sets itself apart with its level of expertise, and by offering both commodities, along with a full line of dairy and herb products. "We have
a number of salespeople who are chefs themselves," President Larry
This background allows them to give cooking advice
they sell to. "That's an added benefit," he
asserts. "These people aren't just selling widgets. They're
selling products they know."
2016 sales: $125 million
Based in Jessup, Md., Capital Seaboard was started
Headquarters: Jessup, Md.
Employees: Approximately 270
by Bernard Goeller started in 1956 as an all-seafood operLarry Quinn, president: "We
ation. His son, Troy Goeller, took over in 1992, and is curcan provide chefs with a whole
range of products you normally
rently one of the three principal owners of the company
can't get from one supplier."
and focuses on the foodservice side of the business.
In 2004, the company joined operations with G. Cefalu & Bro. Inc.,
which allowed Capital Seaboard to
grow tenfold. Today, "We do wholesale retail and foodservice," Quinn
says, noting that it serves more than
2,700 customers with fresh seafood
and produce items.
Weathering the Storm
This winter, Capital Seaboard will
move into a new, larger processing
facility, a move that Quinn says was
long overdue. "In December of '15,
food & drink international * spring 2017 volume 1 * www.fooddrink-magazine.com