Pez has always been there for our customers. An example of this is the complements (beef, pork, complements) business. We supplied more than 6 million pounds of non-seafood on behalf of our customers last year.
The Miami site is where a lot great things get started.
Over the last 2 years, all Miami drivers have taken a 40-hour immersive training course on consultative selling. Yes, that’s right, it’s a customer-first training to help our restaurant customers with their fresh seafood ordering, deliveries, and inventory management. Getting fresh seafood right is tough, and we know that.
Once the drivers complete the training, they receive a training certificate and perks when they help their customer order the right product, right time, with limited returns. We all want to respect the ingredients, not throw food away.
The training is broken up into pre-watch videos that the drivers watch ahead of time, and submit their key takeaways and key questions. Then they get together in-person for a 3 day workshop to learn and practice things like:
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Confirming pick/pack, bill of lading
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Communicating with customers on out-of-stock, and substitutes
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Reinforcing seafood handling best practices
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Effective listening skills
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Creating win-win relationships
We take the safety of our drivers and the quality of our food seriously. We are happy to report that our entire fleet of trucks and trailers have passed all commercial and DOT safety and inspections again this year.
“We do the right things and maintain our fleet every year, so there are no bumps in the road.” Mickey Harper, VP of Supply Chain
Thank you for everyone who came out to our anniversary party. It’s really thanks to our customers and suppliers that we were able to grow this office. Got some great crabs from the local fisheries, and our biggest customer – Prawn Grotto – catered the event.
Tim “Mac” McAllen won the Fishmonger Award in Atlanta again. There were 14 contestants – even processors from nearby Charlotte and Jacksonville. Mac has been with the company for only 5years, but has won the prize for the last 4 years.
Contestants were judged on the quality, and speed of their seafood processing. As you know, a lot of it is done with equipment (trust me, we don’t peel / bread 4M pounds of shrimp by hand), but it requires real skill and an artist’s touch.
“Yeah, well. The more you do it, the better you get, I guess.”
As many of you know, Jackonsville has been a Pez distribution center since 1987. However, J’ville keeps growing and we plan to move in the near future to a larger facility. We are in negotiation with a developer who plans to build a set of townhomes here.
Don’t worry, we will be relocated within just a few miles of our current location, and there will be no disruption of service. Contact your same sales person, or call in the call center.
Starting this year, we are working with our seafood suppliers to track and trace your seafood. It’s always been domestically caught and timestamped, but now we are going 1 step further and making that information available to your restaurants and grocery stores that you get your seafood.
For Pez+ shipments, we will be provide the name of the fisherman and fisheries that the product comes from. This makes us proud of our suppliers and their products. It give you the satisfaction of knowing exactly where your seafood is coming from. Look for the special seal on your packages.
Yes, our customers are having a difficult time getting the ingredients and supplies they need to prepare their meals. We are now collaborating with other vendors (meat purveyors, famer’s markets) to pick up other supplies that you need, on the way to your delivery.
We call this the Complements plan. Restaurants pay for their product directly with the vendor. There is no mark-up by us. The only thing we charge is for the distribution. This is our way to help our restaurant customers get through these unprecedented times.
Pez is committed to the safety of our employee family, suppliers, and customers. As such, we will be implementing all the safety protocols advised by the CDC and local health authorities. What does this mean for you?
Employees
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Processing, warehousing, and supply chain employees will be the only ones on site. Everyone else will be “working from home” until further notice. Speak with your HR representative to coordinate any laptop computers and office needs
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Your health is our #1 priority; follow the guidance of your health profession
Suppliers
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Please patient with us as we schedule your incoming shipments; we have to ensure safe distance among workers; this is for your safety too
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Speak to our sourcing department representative if you have any questions
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We request that you continue with the track/trace program we started last year; our (collective) customer like to know where their product comes from
Restaurant customers
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We know this is a difficult time for you. Many of you were forced to close your doors; this varies by state and local jurisdiction. More news here
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Let’s keep communication. Let us know how we can support your business
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We have a new process for drop-offs, to enforce social distancing
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Please double-check your orders; with the limitations of supply and delivery schedule. Unfortunately, we don’t have as much flexibility to pick up returns
Grocery customers
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Please be patient with us. We know that you are selling out of your seafood and we are working hard to keep the deliveries moving
We’re happy to announce a new relationship with Austin Boston brokerage. They will allow Pez to branch out further into the Northeast. The have key relationships with restaurants in Boston, Providence, New Haven, Portland, Oxford, and Salem.
