Ginsberg’s In The News
We are proud members of the foodservice industry providing products to hospitals, schools, restaurants and healthcare facilities. The foodservice distribution industry employees approximately 350,000 individuals in the US. Our impact is even greater when you think of how many locations in the US food is delivered to and that 12.5 million were employed in the restaurant industry at the end of 2020! Our industry is in every town, city and community. Why? We love food and connecting to people…one bite at time. Check out the latest Ginsberg’s and industry news.
Schools battling food shortages amid Covid-19 pandemic
Oct. 12, 2021 – 2:06 – Fox News’ Molly Line
Soggy French Fries? Blame the Cooking Oil Price Spike. It’s Pretty Much Liquid Gold
The Wall Street Journal November 19, 2021 by Jesse Newman and Heather Haddon
“There hasn’t been a battered onion ring available to us for the last six months,” said Suzanne Rajczi, chief executive of New York-based distributor Ginsberg’s Foods, which supplies restaurants. She said one major U.S onion ring supplier has predicted its production won’t recover until March.
Mrs. Rajczi said her sales representatives have launched an oil-education campaign, encouraging restaurants not fry french fries in the same oil as poultry or seafood, because the high water content in products such as chicken breaks down the fry oil.
Congress’ Tax Hikes Promise More Empty Grocery Shelves
Washington Examiner October 29, 2021 by Andy Mercier and Suzanne Rajczi
To those of us in the food service distribution industry, the current supply chain disruption is not a surprise. The commercial truck driver shortage was a disaster in the making long before the COVID-19 pandemic disrupted all of our lives. For years, those of us in the thick of it have been sounding the alarm bells, hoping for help from Congress. We pleaded with our legislators to make a simple tweak to an existing regulation so we can recruit young drivers who could be mentored and trained to take the helm by the current generation of experienced drivers who are expected to retire over the next decade.
No Veggies, No Buns, Few Forks: Schools Scramble to Feed Students Amid Shortages
The New York Times, Sept 27, 2021 by Madeline Ngo
Suzanne Rajczi, the chief executive of Ginsberg’s Foods in Hudson, N.Y., said the distributor had to drop about 80 school districts because it lacked enough drivers and warehouse workers. Even for the schools it is continuing to work with, the company had to cut back delivery times.
Stretched global supply chain means shortages on summer menus
Reuters, June 28, 2021 by ,
Suzanne Rajczi, CEO of family-owned Ginsberg’s Foods in upstate New York, scrambled to fill orders for hot dogs, Canadian bacon and other popular menu items as restaurants, cafeterias and other venues reopened or expanded service with easing COVID-19 restrictions.
The upheaval affected almost “every single product we sell,” said Rajczi, who is seeing sporadic shortfalls as suppliers catch up.
Meat Buyers Scramble After Cyberattack Hobbles JBS
The Wall Street Journal, June 2, 2021 by Jacob Bunge
Suzanne Rajczi, chief executive of New York-based restaurant supplier Ginsberg’s Foods, said she was looking for a new source for chicken …
Food Supply Chains Are Stretched as Americans Head Back to Restaurants
The Wall Street Journal May 21, 2021 by Jennifer Smith and Paul Page
Americans are returning to restaurants, bars and other dining places as Covid-19 restrictions come down, adding new strains in food supply chains.
Suppliers and logistics providers say distributors are facing shortages of everyday products like chicken parts, as well as difficulty in finding workers and surging transportation costs as companies effectively try to reverse the big changes in food services that came as coronavirus lockdowns spread across the U.S. last year.
Reopening Restaurants Stretching Supply Chains to Limits
Newsmax May 21, 2021 by Theodore Bunker
Suzanne Rajczi, chief executive of Ginsberg’s Foods Inc. in Hudson, New York, a company that services independent restaurant operators in upstate New York and in the Hudson Valley, told the newspaper that common items such as French fries have become increasingly hard to find, and her company has been forced to encourage customers to focus on items that are in stock, such as a 6 oz. chicken breast, over items that have run out or are running low.
“We’re trying to buy as much high-volume inventory as we think we can sell,” Rajczi said, “but we’re still beholden to those manufacturers that are hampered by their production capacity.”
Grocers, Restaurants to Suppliers: Hurry Up, Make More
The Wall Street Journal May 7, 2021 by Jesse Newman, Jaewon Kang and Annie Gasparro
What food shortages due to supply chain issues have you noticed in your area? Join the conversation below. Suzanne Rajczi, CEO of New York-based …
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