Food & Drink International - Spring 2017 Volume 1 - 96

d

DISTRIBUTORS

Capital Seaboard

>> Loyal employees have helped Capital Seaboard through market challenges.

we signed a long-term lease on a building we were having
built," he recalls.
One month later, the city of Jessup experienced a massive
snowstorm, which led to the roof of Capital Seaboard's older
facility being compromised and eventually condemned. "We
had to scramble to find a new location," Quinn recalls.

Fortunately, Capital Seaboard found a facility that once
housed a grocery store distribution center. It also featured the
freezer and refrigerator capacity that the company needed.
Capital Seaboard's operations were down for two weeks,
but its staff quickly got them running. Since then, "We've
been battling to get back some of the customers that had to
go to other suppliers, but we're almost fully back to where
we were a year ago," he says.
"It has been a challenging year," Quinn says, admitting that
the temporary space the company used is less than ideal. "Everyone is looking forward to getting into the new space, but
unfortunately, we've had construction delays as well."
But the company has coped, thanks to a staff that committed
itself to tasks such as quickly moving Capital Seaboard into its
temporary space and setting up its IT systems. "These guys
and gals have really been troopers," Quinn says.
They also stayed loyal to Capital Seaboard. During the
transition, "We didn't lose anybody, which is amazing," he
adds. "Our people have certainly weathered the storm."

Moving Up
Capital Seaboard is adjusting to a changing client base, Quinn
says. Thanks to the availability of information on the Internet,
"Buyers are more sophisticated," he says. "They can get pricing from four different suppliers at their fingertips."
Not only does Capital Seaboard have to compete on price,
but it also has to "be better at service and provide better
quality," Quinn says. Its new, 160,000-square-foot facility
will allow it to do that.
"Once we move in, we'll take some of the customers in the
facility," he says, noting that it will show them how Capital
Seaboard has grown. "For instance, our fish-cutting room is
four times larger than what we had before."
The location also will feature a 45,000-square-foot refrigerated area dedicated to seafood, with a 15,000 square foot
seafood freezer.
"We've also added more trucks so we can have better ontime delivery," he says.

Ready to Grow
Quinn joined Capital Seaboard in August 2016. "I was a
practicing attorney and outside counsel to the company for
the last 10 years," he recalls, noting that he worked on the
separation agreement for his predecessor.
"I asked him who was taking over and he didn't know,"
Quinn recalls. "I had the throwaway line, 'I could do that job,'
and a week later, they asked, 'Would you like to do it?'"
He credits Capital Seaboard's success to its product mix.
"We can provide more, especially in the foodservice side,"

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Table of Contents for the Digital Edition of Food & Drink International - Spring 2017 Volume 1

Contents
Food & Drink International - Spring 2017 Volume 1 - Cover1
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Food & Drink International - Spring 2017 Volume 1 - 1
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