Goldberg and Solovy Foods.


Goldberg and Solovy Foods was inception before 30 years back, company adopted their logo of "service service, and more service". Their team of employees has worked hard to bring meaning to their motto. Customer will find their Internet site to be another example of their dedicated and commitment to serving their foodservice partner. 
By the year 1987, Goldberg and Solovy had outgrown their facility and after securing an Industrial Development Bond, they built in Vernon, the most modern food distribution and processing plant in Southern California. With more than 1.5 million cubic feet of space, Goldberg and SolovyÂâ€Ã¢„¢s facility is large enough to store over 12,000 items. The warehouse is busy 24 hours a day servicing thousands of accounts six days a week.  In 1999, Earl Goldberg, President, became the major shareholder and Martin Pine, Vice President and the largest minority shareholder.
The company gives the SouthlandÂâ€Ã¢„¢s food service industry with a full line of products, including fresh meat, pork, seafood, poultry, canned foods, frozen foods, paper goods, imported cheese, disposables, small wares and equipment. Originally a fresh and frozen center of the plate (protein) distributor, Goldberg and Solovy gradually added dry grocery goods and increased the volume of protein items to expand their market. The addition of food categories, equipment, supplies and increased food production has made Goldberg and Solovy both a niche supplier and a broad liner, an exclusive division in food service.
Goldberg & Solovy has always been a federally inspected facility like; cleanliness, quality and service are the cornerstones of the business. The complete Goldberg and Solovy building is under continuous USDA inspection with on site USDA inspectors checking all products and shipments 24 hours a day. Seafood, poultry and beef are stored and processed in separate areas and order comes in from a restaurant stating the item and type of cut, it is processed that day, shipped that night and arrives at the restaurant.
Southern California is the largest and most aggressive food service center in the nation. Hotels, restaurants and other local food service institutions are faced with the ongoing challenge of retaining open customers while attracting new ones. And to complete this, the food service industry needs a distributor that can provide more than just the basic products at standard prices.