commissary INSIDER - April 2016 - (Page 1)
Insight Insider
Insight Insider
Good To Go Fresh
Food Safety
Pathogen Detection
Equipment
Scales
Product Category Spotlight
Burritos
Packaging
Tamper-evident Tech
Operations and Logistics
Traceability in the supply
chain
Insight Insider:
Good To Go Fresh
aims to please
By Ryan Atkinson
ike any successful enterprise,
Good To Go Fresh works with a
multi-faceted business plan. Unseen variables, changing consumer climates and fickle markets emphasize the
need to be nimble.
L
So it makes sense that the family-owned
Chicago-based purveyor of fresh foods
puts perhaps its greatest interest in being flexible, especially when it comes to
working with current and prospective
customers.
"It's all about being as flexible as possible for the customer," says Good To
Go Fresh principal Irv Kagan. "We do
everything we can to meet their needs.
The more we do that, the more likely
we'll get to work with them and keep
them as a customer long-term. One of
the things you want to do is build that
relationship so you have a 10-, 15-, 20year partnership with your customers.
That's good for the both of you."
It has served Good To Go Fresh well
so far. The company, which employs
40-plus people in a 14,000-sq-ft commissary that sits in Chicago's West Loop
neighborhood, was created nearly 30
years ago by a retired department store
executive as Salads On The Go. Twelve
years later, at the age of 80, he sold the
business to Kagan and his wife, Ali.
In the time since, the Kagans have
transformed the company's menu from
mostly salads to a wide array of sandwiches, wraps, sushi, yogurt parfaits,
fresh-cut fruit, pinwheels, breakfast
sandwiches, baked goods and more. In
fact, Good To Go Fresh's menu boasts
31 specialty sandwiches (Ham & Dill
Havarti on Pretzel Roll and Jerry's Cranberry Chicken Salad Sandwich, to name
a couple), 15 green salads, nine paninis,
eight pasta salads, seven wraps and five
varieties of pinwheel bites.
That large variety is not by accident.
The company pays close attention to
what consumers are eating at all times.
"Staying on top of food trends is big,"
Kagan says. "It can be something as sim-
PHOTOS: GOOD TO GO FRESH
ple as grabbing takeout menus when we
go to restaurants, either here in Chicago or elsewhere when we're travelling.
We want to see what people are offering and what people are eating. We try
to stay on top of those trends to make
our stuff as appealing as possible to not
commissary INSIDER
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APRIL 2016 * 1
Table of Contents for the Digital Edition of commissary INSIDER - April 2016
commissary INSIDER - April 2016
https://www.nxtbook.com/sosland/com/2017_12_01
https://www.nxtbook.com/sosland/com/2017_11_01
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https://www.nxtbook.com/sosland/com/2016_12_01
https://www.nxtbook.com/sosland/com/2016_11_01
https://www.nxtbook.com/sosland/com/2016_10_01
https://www.nxtbook.com/sosland/com/2016_09_01
https://www.nxtbook.com/sosland/com/2016_08_01
https://www.nxtbook.com/sosland/com/2016_07_01
https://www.nxtbook.com/sosland/com/2016_06_01
https://www.nxtbook.com/sosland/com/2016_05_01
https://www.nxtbook.com/sosland/com/2016_04_01
https://www.nxtbook.com/sosland/com/2016_03_01
https://www.nxtbook.com/sosland/com/2016_02_01
https://www.nxtbook.com/sosland/com/2016_01_01
https://www.nxtbook.com/sosland/com/2015_12_01
https://www.nxtbook.com/sosland/com/2015_10_01
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