Food and Drink - Spring 2014 - 62

DISTRIBUTORS

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Master Food Distributors

Value Service
Master Food Distributors aims to provide a greater variety of local products
with better value and service than its larger competitors. By Russ Gager

Master Food Distributors delivers a variety of local products to smaller independent end-users rather than large national chains.

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S

erving the tri-state area of Pennsylvania, New Jersey and
Delaware, Master Food Distributors has a long history in the
region, starting as a butcher shop approximately 50 years
ago. Incorporated 35 years ago as a food distributor, Master
Food Distributors emphasizes the variety of local products it
offers its customers, which include supermarkets, pizza and sandwich
shops, bodegas and trattorias.
"We focus on the independents," President Michael Stern emphasizes. "What separates us from the big broadliners
is how we work with local or regional manufacturcompany profile
ers. We call on the smaller independent end-users
Master Food Distributors
as opposed to the large national chains. We're
www.masterfooddist.com
Headquarters: Boothwyn, Pa.
bringing the regional flavor to customers. What
Employees: 28
works in Ohio doesn't always work in Philadelphia
Specialty: Full-service food
distributor
or in South Jersey. So we're able to offer the
Michael Stern, president: "We're
breadth of product that people would be looking for
bringing the regional products to
our customers."
and be familiar with."
Master Food Distributors carries desserts from

62 food & drink * spring 2014 * www.fooddrink-magazine.com

Pellman Foods, a local vendor that provides cakes, cheesecakes and pies
among its offerings. "We're doing very
nice with them," Stern says. "They're
good, regional people." Another local
brand Master Food Distributors carries
is Spring Glen Fresh Foods, which prepares a variety of salads, soups, entrees
and desserts.
"Hatfield Quality Meats or now
Clemens Food Group is a local vendor
that we've been dealing with since the
beginning," Stern continues. "Hatfield
bacon in my market rules. It's much
harder to sell other brands. So I think
these relationships with the local vendors help us. We're bringing the regional products to our customers. At the end


http://www.fooddrink-magazine.com

Table of Contents for the Digital Edition of Food and Drink - Spring 2014

Contents
Food and Drink - Spring 2014 - Cover1
Food and Drink - Spring 2014 - Cover2
Food and Drink - Spring 2014 - 1
Food and Drink - Spring 2014 - 2
Food and Drink - Spring 2014 - Contents
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Food and Drink - Spring 2014 - Cover3
Food and Drink - Spring 2014 - Cover4
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