Food & Drink International - Spring 2017 Volume 1 - 97
>> Capital Seaboard is competing on price, as well as service and quality.
Quinn says. "We can provide chefs with a whole range of
products you normally can't get from one supplier."
He also praises the company's work environment, which
has nurtured loyal employees, including directors of seafood
sales Brent Lessman and Sean Dunworth. "The rank and file
employees have done the most difficult jobs," Quinn explains.
"They deserve this building we're going to get into."
Once Capital Seaboard moves into the new facility, "We'll
be able to get back any business we lost," he predicts, noting
that the location's features will help it expand its customer
base and market share. "As consumers go more towards fish,
being able to provide fresh fish and fresh filleted fish for the
chef is a bonus.
"We'll also have more capacity for storage of product,"
he says, noting that this will enable Capital Seaboard to
obtain large chain accounts. "We can provide services for
The company also has focused on its fleet, which
consists of 75 trucks and trailers. "[Our] real-time GPS
tracking technology allows our company to monitor
and locate our drivers and respond to the needs of
our customers quickly," Capital Seaboard says. "Our
customer care staff is able to pinpoint the location of
any truck with a few clicks of a mouse and respond to
delivery status inquiries quickly and accurately."
Capital Seaboard utilizes intelligent routing software to allow it to "carefully plan routes to accurately
target required delivery windows while maintaining maximum efficiency on the road," it says. "This
technology also allows us to track, augment or split
routes when necessary."
food & drink international * spring 2017 volume 1 * www.fooddrink-magazine.com