Business as usual is a positive thing at Garden Fresh Salad Co.

Patrick Burke, sales and purchasing representative for the firm, located at the New England Produce Center in Chelsea, MA, told The Produce News that the company handles a full line of vegetables and that fruits represent about 10 percent of its business.

“We specialize in California vegetables, and we handle a full line of value-added prepared products for restaurants, caterers and retailers,” said Mr. Burke. “We have a processing plant here in Chelsea where we handle pretty much every type of vegetable. The foodservice sector represents the largest customer base for our processed product. We’ve been processing one type of product or another for over 40 years.”

He added that the top processed items are lettuces, coleslaw and diced or peeled onions.

Mr. Burke said that the company’s foodservice business has remained steady and consistent, despite the challenging economy during the past few years.

“We did not feel a big drop,” he said. “We have noticed that our customers, as well as consumers, are choosier about the product they buy today in that they want consistently high quality. Buyers and consumers alike are buying closer to the chest, and they are wasting less.”

He noted that years ago, people would be willing to take product that was less than perfect if sellers had a deal to offer. Mr. Burke said that is not the case today and that they want only top-quality product.

Restaurants also want consistent product today so that the menu items that they serve always look and taste the same.

Mr. Burke added that of all fresh produce categories, the recession has probably affected specialty produce more than any other category. It’s easier, he noted, for retailers and foodservice operators alike to cut out a $50 box of a specialty item than a box of a commodity that is always needed.

“The nuts and bolts of the produce business continue to do well,” he said. “We don’t see a huge demand for organic produce either. Although our processing facility is certified to handle organics, the demand is very small.”

Garden Fresh Salad distributes to customers from New York throughout New England and even into Canada. Its primary customers are wholesalers who sell direct to retailers and foodservice operators. The company also services retail chains and some one- and two-store independent retailers. Mr. Burke said it does very consistent business with small chain retailers.

The company is family-owned. Izzy D’Alleva is the founder and president and continues to be active in it today, although the next generation is now overseeing its operations. Mr. D’Alleva’s son, Luigi (Lou) D’Alleva, passed away earlier this year. Before his death he too was involved in the business.

Lisa Burke, Lou D’Alleva’s sister and administration manager for the company, told The Produce News in August that Mr. D’Alleva had suffered from brain cancer for several years.

“But he had one foot in the door of the business even through his most difficult times,” said Ms. Burke.

“He was a staunch believer in the produce industry and we credit him and our dad, Izzy, for making this company what it is today,” she continued. “He was also dedicated to the New England Produce Center. Lou was a true fighter right up until he died.”

“For his entire adult life, Lou worked closely with our dad, our sister Rita, who also works in the business, and with me,” said Ms. Burke. “He will be greatly missed by his family, friends and colleagues.”

John Whitney also helps to operate the company. His wife, Rita, who is Ms. Burke and Mr. D’Alleva’s sister, also works in the firm.

Garden Fresh Salad handles locally grown produce when it’s in season, but Mr. Burke said the New England growing season is short.

“We’re carrying local apples currently, as well as fall vegetables and winter squashes,” he said. “We just don’t get a lot of locally grown product in the winter. California is now going through its normal transition from the Salinas region to the desert. As Florida starts moving product, we’ll also be sourcing from there.”

“Overall, things have been steady, and we’re grateful for that,” he added.