Having great partners in the business world is not only a blessing, but an affirmation that you’re doing something right.
At the Red Goose Spice Company, one of our missions is to partner with Chef’s, restauranteurs, clubs, hotels, and major food service corporations throughout the United States to provide them with the seasonings they count on to provide the high-quality dishes on their menus.
Not JUST containers of oregano, granulated garlic, or paprika, but custom blended seasonings, rubs, flours and mixes as well.
All destined to be used throughout their facility, in many different ways, to produce innumerous products they prepare for their customers.
Chefs who work in the ever-growing Gourmet Grocery Retail sector of the food service business, not only see products from The Red Goose Spice Company in their kitchens, but on their grocery store shelves as well.
Both Red Goose and Savvy Goose provide retail packaged products to give the “every day” cook at home “Chef”, the opportunity to use the same seasonings that the “pros” use.
Two examples located in the Southeast, Detroit are the four Nino Salvaggio International Marketplace stores and more recently, Cattleman’s Meats, located in Centerline and Taylor, Michigan.
In both cases, the retail products produced by Savvy Goose are under the Savvy Goose brand, while all the traditional herbs, spices and blends uses for everyday cooking are produced and co-packed by Red Goose under the Salvaggio and Cattleman’s brand labels respectively.
Both markets also take advantage of Red Goose’s ability to create proprietary blends which are only offered at their locations.
Executive Chef Michael Key’s, at Cattleman’s Meats not only oversees all of the cold prepared foods offered in both full and packaged self-service, but full-service hot foods counter, an a la carte café menu, as well as their tremendously popular smokehouse and barbecue offerings sold at the store.
Beyond using the Red Goose brand herbs and spices for all of his recipes, Chef Key’s also worked with Red Goose to create a proprietary seasoning flour for his fried chicken, as well as his rubs for his smokehouse products.
