Jacob Kremple

We want to make sure that you have somebody that you can call and pick up the phone and say, hey, I want to do a Caprese salad.

What do you think will work?

Yeah, or yes, yes, exactly.

We get mostly those calls, but also some of the innovation calls as well of like, I'm looking to do a Caprese, what would you suggest, right?

And so between that high touch white glove service that our sales teams provides, as well as our merchandising expertise and storytelling on the website that we love to do, we're really able to maybe bring that picture full circle a little bit better than maybe some others out there to really allow you to tell that story on your menu.

Yeah, that's a trade secret joke.

No, I'm kidding.

No, I think we want to meet the chef where they are, right?

And so we offer a wide variety of opportunities of how they might want to price with us, right?

Anything from daily pricing to weekly pricing to depending on the size of the restaurant chain, we will offer longer term contracts as well.

But I do think there is some...

push and play left in this industry of, you know, a chef wants to be able to price shop a little bit, right?

And so a lot of our customers, you know, our view is that we provide that value, not just in making sure that you have a good value on the price, but that our service is way above par, right?

We're going to deliver on time.

Our cutoffs are the latest that you can get from any distributor.

So if you're a chef in New York City at 11 o'clock at night, you can go on our website and still order product where most other competitors.

Depending on their account and their delivery time is early at 6 a.m.

Wow.

Yeah.

This tomato pricing thing is unique as far as like how expensive it got.