MONCTON, N.B., March 14, 2016 –Capital Foodservice is almost doubling it’s business with a UNIPCO distribution contract for the provinces of Nova Scotia and New Brunswick, effective April 1.
Known as Kentville, N.S.-based Capital Paper for 30 years before acquiring Rolly’s Wholesale in February 2015, Capital Foodservice has spent the past year beefing up operations.
“[Rolly’s] was mostly serving New Brunswick and P.E.I. It did very little in Nova Scotia and we see that as a huge opportunity,” said Capital Foodservice president Jeff Zettler.
Capital Foodservice is investing millions of dollars in technology, a new fleet and into expanding Rolly’s former facilities in Moncton, N.B.
According to Zettler, Capital doubled the warehouse to almost 80,000 square feet and quadrupled the cold storage capability with a 16,000-square-foot freezer and a 6,000-square-foot cooler.
UNIPCO president Eric Sloan said the purchasing company chose Capital Foodservice, first and foremost, based on its controlled mark-up proposal.
“Capital Paper has had our paper contract for the Maritimes and overall our members are very pleased with their commitment to customer service,” said Sloan.
“Having a competitive distribution community is good for the independent operator. UNIPCO’s distribution contract can help facilitate this competitive environment,” Sloan added.
ADL will maintain the UNIPCO distribution contract for Prince Edward Island, while F.J. Wadden & Sons will continue distribution in Newfoundland and Labrador.
In addition to adding products and upgrading equipment and facilities, Capital Foodservice has added a number of names to its roster.
“Most of the new employees have come on the sales side of the business,” said Zettler.
New appointments include vice-president of sales Maurice Maillet, business development manager for New Brunswick Andre Pellerin, business development manager for Nova Scotia Don Walker and director of purchasing Jaco Olivier.
Zettler sees opportunity for growth in Capital’s value proposition as a local company supporting local producers and manufacturers, from which the company is working to source more offerings.
“We think that there are a number of independent restaurants out there that would like to support local,” said Zettler. “If we’re going to talk the talk, we have to walk the walk too and support as many local folks as we can, and hopefully that trickles down to our customers as well.”