Get Fresh Companies of Las Vegas, Nevada announced the completion of a significant expansion to their processor division including a new 30,000 square foot USDA Kitchen facility, and a 10,000 square foot expansion of its Get Fresh Cuts operation that combined will provide 120 new jobs. “This will provide our retail and foodservice customers more opportunities for value add fresh produce,” said company founder Dominic Caldara. “Our mission is ‘to help our customers grow,’ and it’s the driving force behind the building of this USDA Kitchen and our value add expansion.”
Get Fresh Companies said it serves approximately 75 percent of the foodservice and hospitality clientele in Las Vegas, with over 620 employees and 185,000 square feet of fresh operations in their two Las Vegas facilities. The company added that it also partners with growers and service retailers through multiple facilities that are SQF II food safe and green business certified.
The new facility as shown in July 2018
New Senior Vice President of Business Development Andy Hamilton was brought to Get Fresh to lead the roll out of new products and increased capabilities for foodservice and retail customers. With 20 years of experience in fresh produce in a variety of roles for Chiquita, IFCO, and most recently as CEO of Eco Farms, Andy is ready for the challenge, the company said.
“This is an exciting opportunity for Get Fresh and our customers who have been asking us to expand our capacity to serve their fresh food needs” shared Hamilton, “The USDA kitchen allows us to develop new lines from Grab and Go, to deli cuts, to fresh salads featuring proteins – we believe the sky’s the limit.”
Added Caldara, “Growing our business is the by-product, serving our customers more effectively is the goal. Andy’s experience working with the large retailers and growers has made him the perfect addition to the Get Fresh team, especially during this time of expansion and opportunity. We look forward to showcasing our new capabilities for our customers, and Andy is the right person to make those introductions.”