Rain­for­est Seafoods lauded as sec­tor’s pur­veyor of choice

Jamaica Gleaner - - HOSPITALITY JAMAICA -

RAIN­FOR­EST SEAFOODS’ rep­re­sen­ta­tives were met with huge cheers as they took to the stage to ac­cept their award for being the hos­pi­tal­ity and tourism sec­tor’s pur­veyor of choice at the Hos­pi­tal­ity Ja­maica 2016 awards cer­e­mony on Satur­day, November 19.

The Caribbean’s lead­ing sup­plier of fish and seafood, Rain­for­est copped the Best Pur­veyor Award for the sec­ond time. In 2014, the or­gan­i­sa­tion walked away with the ti­tle.

Es­tab­lished in 1995, the com­pany has since en­abled the tourism sec­tor to soothe their guests’ ap­petite for fresh, pre­mium-qual­ity seafood, which was in high de­mand by guests, but low in sup­ply lo­cally, or were highly priced due to Ja­maica’s wa­ters being among the world’s most over­fished.

Over the years, the ho­tels is­land­wide have proven to be the com­pany’s largest cus­tomers. Rain­for­est pro­vides more than 500 ref­er­ences of fish and seafood, caught from Caribbean wa­ters, as well as Asia, Chile, and Canada.

Dur­ing Ja­maica’s lob­ster and conch open sea­son, Rain­for­est pro­vides ho­tels and su­per­mar­kets with the del­i­ca­cies, which are sup­plied by lo­cal fish­er­men with whom they work closely to en­sure that they are fish­ing in an en­vi­ron­men­tally sus­tain­able man­ner.

Rain­for­est Seafoods is head­quar­tered in Freeport in Mon­tego Bay, where it also op­er­ates a dis­tri­bu­tion cen­tre. It also has a 30,000 square foot state-of-the-art pro­cess­ing plant in Kingston, which is cer­ti­fied un­der the Haz­ard Anal­y­sis and Crit­i­cal Con­trol Point food safety man­age­ment sys­tem and which pro­duces value-added prod­ucts via smok­ing, brin­ing, bat­ter­ing, and bread­ing, among other meth­ods.

NEW ITEMS

The com­pany has in­tro­duced sev­eral new items within the last few years to its food ser­vice and re­tail cus­tomers even as seafood re­mains its core prod­uct. These in­clude a line of shrimp, jerk fish, turkey, sea­soned beef and jerk beef burg­ers, among oth­ers.

Rain­for­est’s two fa­cil­i­ties, col­lec­tively, have the ca­pac­ity to carry 10 mil­lion pounds of frozen prod­uct at any time, and its fleet of 35 re­frig­er­ated ve­hi­cles en­ables the com­pany to de­liver is­land, within 24 hours fol­low­ing an or­der, a stan­dard of op­er­a­tion that is a de­light to any pur­chas­ing man­ager or chef.

From left: Melia Braco’s di­rec­tor of sales An­gella Ben­nett presents the Best Pur­veyor award to Rain­for­est Seafoods’ Sashan An­der­son, ho­tel/food ser­vice sales rep­re­sen­ta­tive; Everol Wil­son, food ser­vice/ex­port de­vel­op­ment man­ager; and Ophe­lia Wright-John­son, ho­tel/food ser­vice sales rep­re­sen­ta­tive.

From left: Sales ex­ec­u­tives at Rain­for­est Seafoods Ophe­lia John­son, Louis Reid, and Sashan An­der­son.

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