Original Article Here by Christina DiMartino

Companies are on the leading edge of development are the ones that continual­ly grow, expand and evolve. That’s exactly what is happen­ing at Gold Coast Packing in Santa Maria, CA.

Katie Boncich, who was promoted from sales to mar­keting manager in Septem­ber 2015, said the company has been exhibiting at the PMA Foodservice Conference and Expo since its inception.
“Of course we’ll be there again this year, at Booth No. 311,” said Boncich. “Our full staff will
be in attendance to greet and meet with existing and prospective customers.”

Gold Coast Packing will feature all of its customizable foodservice pack of fresh produce at the show, including broccoli cauliflower, cilantro, spinach, kale, Superfood blends, Brussels sprouts, green onions, parsley and collard greens.

“We will also showcase our new Caulifornia Snow,” said Boncich. “It is packed six, one-pound bags of riced cauli­flower with a 16-day shelf life.

The foodservice sector is a major part of Gold Coast Pack­ing’s business, representing between 65 and 70 percent of its sales. The company ships nationwide and into Canada.

“Our products are supplied to all sectors of the industry,” explained Boncich. “We do a lot of customized products for quick serve restaurants and family style chains. Our spe­cialty is in customized products are supplied to all sectors of the industry,” explained Boncich. “We do a lot of customized products for quick serve restaurants and family style chains. Our spe­cialty is in customized products for the ever-changing needs of the industry’s speci­fications. The foodservice side of our business is continually growing.”

An ever-evolving company like Gold Coast Packing means staff additions and changes. In addition to Boncich’s promotion, last Sep­tember Karl Lipscomb transitioned from sales to product develop ment team manager, and Donna Wilkins was hired as production coordinator.

In December we hired Andy Physioc as regional sales manager,” said Boncich. “In January we hired Ben Harmon out of Cal Poly San Luis Obis­po. He is now our account manager”.

The company is also grow­ing in physical size. It is cur­rently in the development stages to add 25,000 square feet to its existing facility, Fresh Venture Foods, and an additional 30,000 square feet of cold storage to its second building, Fresh Venture Foods 2.

“We provide customers with a tailored product that fits their supply chain needs and usage rates at the store or restaurant level,” said Bon­cich. “Thus we provide them with the power to control their systems and inventory more effectively, all the while sourcing the freshest product available.”