Fresh food specialist Oliver Kay Produce is expanding its support for chefs and hospitality operators with a broader product range and an improved delivery network.

The business is gearing up to meet increased customer demand for fresh produce and premium ingredients, as operators plan for an eating out-of-home market expected to become increasingly competitive during 2022.

As well as a market-leading range of fresh fruit and vegetables, Oliver Kay customers will be able to order from an increased choice of chilled products, including a range of plant-based products. There will also be a broader range of fresh meat and a selection of fish, as Oliver Kay draws on the expertise of its fellow national suppliers within Bidfresh, Direct Seafoods and catering butcher Campbell Brothers.

The business has also added a third warehouse in Wolverhampton, to complement its existing sites in Bradford and Hoddesdon. These sites sit alongside existing logistics depots in Salisbury and Chepstow, enabling customer orders to be consolidated at their local depot and delivered nationwide.

Paul Smith, head of sales at Oliver Kay Produce, said: “Our depots and drivers are now moving even closer to our customers, thanks to our expanding network. That’s important when you’re dealing with fresh, premium produce that needs to be on menus, specials boards and plates as quickly as possible.

“While we’re known for our core expertise in fresh produce, we’ve expanded the offer to take in a wider range of chilled products. As well as our existing fresh and chilled range, working with our colleagues at Direct Seafoods and Campbell Brothers enables us to offer the very best fresh fish and meat, expertly prepared to customer specifications.

“This enables chefs to plan menus, consolidate orders and ensure they receive everything they need in one, timely delivery.

“It’s increasingly clear that 2022 will be an even more challenging year for the sector. There will be consumers looking for value for money, but also those looking for premium, memorable menus to get the most from their eating out spend.

“Chefs will have to meet those expectations and more. With the added benefit of consolidated deliveries with a reduced carbon footprint, Oliver Kay has a strong commitment to sustainability, which includes supporting our customers to reduce the environmental impact of their food orders, without compromising on quality and value.”

For details of products, as well as support including recipes and advice on seasonality, see www.oliverkayproduce.co.uk.

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