Food, Glorious Food!
 

Allison Beers introduced Lee Michaels, Vice President of Operations at Cherry Capital Foods. This is the distributor and resource for the farmers and producers of the ingredients for many of our beloved, local foodie destinations like restaurants, but also for grocery stores and institutions such as schools.

Cherry Capital Foods’ impressive growth can be linked to our culture’s rediscovered love of healthy and delicious choices.

Our region is uniquely qualified to be at the center of it all: Michigan’s land and water provides a natural “garden bed” of agriculture, Lee said. He shared that our state’s crop diversity is second only to California.

The post-recession economy and an entire generation that actively supports locally-sourced food is also a driving force behind the success of Cherry Capital Foods. 

Today’s consumer expects this unique dining experience and authenticity - and Cherry Capital Foods’ commitment to deliver that is very important.

One of Cherry Capital Foods goals is to incubate and nurture small food producers and to help feed our love of great meals.  Based in the recently renovated “Glacier Dome” building near Barlow Street in Traverse City, Cherry Capital Foods also offers a workshop for startups.

Featuring food-inspected production facilities, this location allows them to hone their business and production skills.  All with the goal of growing these small businesses to be able to venture off on their own in 5 years, he said.

Cherry Capital Foods has had impressive growth: Forty-five to 65% growth every year, for 6 years. This has launched them from a “cute” organization to a viable and vital source for restaurants, some that build their menu around what they have available. 

“We’re seeing this change where (restaurants) are turning away from mainline distribution and actually looking at only buying things that are made or grown in the region,” Lee said.