Markon prides itself on requiring the most stringent food safety measures of our supplier-partners to provide the utmost confidence in every case we ship to our operator customers. Our Five-Star Food Safety Program covers the critical points from field to plate to ensure that Markon fresh produce arrives as promised.
This is the second in a 12-part weekly series where we break down the detailed steps Markon takes as well as meet some of the people involved in making it happen.
Let’s hear how Star One: Fields helps a long-time Markon customer.
Executive Chef Kyle Hash of 28 North Gastropub in Melbourne, Florida relays his experience visiting the Salinas Valley and touring the fields where the ingredients his team uses are grown.
“To me, visiting the fields comes down to two things: respect and appreciation. I found a renewed sense of both when I saw the hard-working harvesting crews doing what they do. Without their hard work, restaurants wouldn’t be able to do what we do. When I can relay what I’ve seen to my team, it makes understanding the stricter guidelines easier. People are less likely to take for granted great products when the respect is there.
He further explains, “We have windows on half of our kitchen, so we’ve always been in a bit of a fishbowl, but since the pandemic, it feels as though people are paying less attention to what we’re doing culinarily, but rather making sure we’re keeping them safe. Transparency is so important now—and using trusted ingredients helps us alleviate any concerns our customers may have.”
