Food and Drink - Fall/Winter 2012 - (Page 54)

>d DISTRIBUTORS Gary’s Seafood and Specialties Fresh Fish There’s nothing fishy about the seafood that Gary’s Seafood and Specialties supplies to high-end restaurants and grocers in the Southeast. By Russ Gager upplying fresh fish to resorts, hotel restaurants and natural foods grocers throughout the Southeast is a 24/7 business. “Everybody wants that fish by 11 a.m.,” emphasizes Gary Reed, owner of Gary’s Seafood and Specialties. To provide that, Reed’s employees start filleting fresh fish from all over the world at 10 p.m. the previous night. The company runs two shifts processing fish six days a week. Reed’s salespeople let customers know in the morning what fish are available, so customers can decide what they want. company profile “The salesmen fax the customers a price list on Monday, and those fish that are on that price list we Gary’s Seafood and Specialties will have throughout the week,” Reed explains. www.garyseafood.com “We’ll hold those prices on that fish and do it again Headquarters: Orlando, Fla. Employees:1 10 Monday.” The salespeople have a cutoff time for Specialty: Seafood and specialties receiving orders based on the order’s destination. Gary Reed, owner: “Probably 90 percent of our customers “Some local places can call in the morning and we want sustainable seafood. That is still get it out,” Reed maintains. getting really big.” Fish are prepared first for the most distant cus- 54 food & drink • fall/winter 2012 • www.fooddrink-magazine.com << Gary’s Seafood and Specialties supplies fresh and farm-raised fish and frog legs to its commercial customers from southern Georgia throughout the Florida peninsula. S tomers – those in Miami, Naples and West Palm Beach, Fla. – and then for the local accounts. “It’s a real job to get the stuff out, especially cutting it by hand,” Reed points out. “We bring in a lot of farm-raised salmon, both from Canada and Scotland. Farm-raised is a pretty stable supply. One supplier has 14 million farm-raised salmon.” Gary’s Seafood and Specialties supplies fresh and farm-raised fish to its commercial customers – such as white tablecloth restaurants, resorts, hotels and some Whole Foods stores – from southern Georgia throughout the Florida peninsula, along with some high-end hotels and clubs in the Caribbean. Most fish are supplied by http://www.fooddrink-magazine.com

Table of Contents for the Digital Edition of Food and Drink - Fall/Winter 2012

Food and Drink - Fall/Winter 2012
Tableside Chat
Contents
NYC Wine & Food Festival
Going Global
Beverage Focus
Coffeehouses/Cafes
Caribou Coffee
Scooter’s Coffee & Yogurt
Barnie’s CoffeeKitchen
Distributors: Food Law
Progressive Gourmet
Rocky Mountain Natural Meats
Seattle Fish Company of New Mexico
Blue Mountain Growers
Dandrea Produce and Wines
Dorr Lobster
Gary’s Seafood and Specialties
Pohl Food Service Inc.
Supply America
Victoria Fine Foods
Bernatello’s Pizza Inc.
Best Mexican Foods
C.F. Gollott & Son
Clipper Seafoods Ltd.
Mountain Foods Products
Siedhoff Distributing
Sterling Pacific Meat
Producers: Business Strategies
Carib Brewery
Heroes Vodka
Mountain Pure Beverage Co.
Deli Express/E.A. Sween Co.
Family Fresh Pack
Haring Catfish Enterprises
Bear Republic Brewing Co.
Demerara Distillers
Walker & Sons Inc. – Slap Ya Mama
DRY Soda Co.
Good Time Beverages
Greencore USA
Jaindl Turkey Farms
McCall Farms
Nuovo Pasta Productions
Brewery Ommegang
R.L. Schreiber
Venus Wafers Inc.
Casper’s Ice Cream
Restaurants: Smart Marketing
Extreme Pizza
Buffalo Wings & Rings
Fatburger North America Inc.
PizzaRev
Famous Famiglia
Francesca’s Restaurants Inc.
Aurelio’s Pizza
Yoshinoya America
Crepe Delicious
FREEB!RDS World Burrito
Razzoo’s Cajun Café
Independent Restaurants
Grand Central Oyster Bar and Restaurant
The Alicart Restaurant Group
The Optimist
Larkburger
The Olive Tree Italian Restaurant
The Epicurean Group
Salty’s Seafood Grills
Retailers: Shopper Marketing
Weigel’s Inc.
Royal Buying Group
The Last Page

Food and Drink - Fall/Winter 2012

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