From its Venlo branch, Staay Food Group offers its foodservice customers a wide range of more than 750 products and no fewer than 1,500 items. "A range you can work with in any kitchen," says salesman Johan Wiersma. "You can see that more and more foodservice customers from across Europe are finding their way to us. Of course, from Germany as our biggest market, but also from Austria, Switzerland, the UK, and Italy, where we are growing strongly."
© Staay Food Group
Many orders are customised into a tailored mix pallet. "Four trays of cress, three cartons of fruit and vegetables, two cartons of lettuce, and six melons with a fresh truffle? No problem," says Johan. "Fresh herbs and exotics for foodservice are booming at the moment. We are also fully in the import season for melons and pineapples, which we load directly. On top of that, we are selling the first good-tasting mandarins from Spain and Portuguese pointed cabbage, a typical foodservice item."
© Staay Food Group
A smaller but certainly no less innovative product is flower sprouts. This natural cross between sprouts and kale was introduced more than a decade ago. "We see more and more foodservice wholesalers adopting it," Johan says.
Unknown makes unloved
"I have been enthusiastic about the product from the beginning. The flavour and appearance make flower sprouts truly unique. They combine the distinctive taste and small size of sprouts with the mild flavour of kale. You can cook, steam, or stir-fry flower sprouts, and you can also use them raw in salads, for example. But unknown is unloved. Put them on the table, and hardly anyone knows what flower sprouts are. And in Germany, Austria, and Switzerland, flower sprouts are even better known than in the Netherlands. Our foodservice customers in particular enjoy working with them," says Johan.
© Staay Food Group
The flower sprouts are supplied to Staay by a Belgian grower. "This year we have a good harvest. We started at the end of October, and if conditions remain favourable, we expect to continue until February or March," Johan says. Growth potential for this relatively new vegetable is plentiful, he adds. "It would be great if flower sprouts eventually make their way into supermarkets. But I am convinced they will make the switch once chefs start promoting this superfood."
For more information:
Johan Wiersma
Staay Food Group
Venrayseweg 162
5971 PZ Grubbenvorst
Mob: +31 (0) 6109 01500
[email protected]
www.staayfoodgroup.com/
