NLFor over 7 years, Driessen Food has been cutting vegetables in-house. Our specialists work with the most modern equipment to deliver the best quality to our customers. It’s clear that this brings advantages in terms of convenience and time savings in the kitchen. This is our fastest growing department—we’ve already undergone several renovations.
A Day in the Vegetable Cutting Facility
At 23:30, the night shift arrives and processes the orders. After a brief meeting about the approach, cutting begins at 00:00 and continues until about 05:00. Then the orders are order-picked, and everything is loaded onto the trailer to our location in Bunnik. From there, the vans are loaded, and the drivers set off to deliver the orders. At 08:00, the day shift starts; the stock is replenished and they prepare for the next day.
Top Sellers
Of course, the top sellers vary by season. In the summer, we see a peak in salads, and in the winter, kale and split pea vegetables. A real hit is the sliced onion, cut from 5mm up to 25mm. Nicely diced into a brunoise, this saves a lot of time during mise en place. In addition, we pay extra attention to centrifuging the vegetables after cutting. This is done carefully and is very important for ensuring freshness—the drier the product, the longer it stays good.
Spirelli
Don’t forget the spiral-cut vegetables. The Spirelli assortment consists of various types of vegetables in different colors, such as several varieties of beet, parsnip, pumpkin, zucchini, radish, and winter carrot. The spirals look beautiful and colorful, adding volume to the plate. Because they are so finely sliced, they are great served raw, but also work well as pickles or when fried on a bun or in a salad. In our very own vegetable cutting facility in Utrecht, we use the most modern cutting techniques, allowing us to deliver the spiral-cut vegetables super fresh.
From the archives, a tour of this department by Christiaan Driessen:
