In 1947, Cape Cod was still the Cape — quiet half the year, slammed every summer, and miles from anywhere a chef could pick up a clean case of romaine on a Sunday. The original J&E run was simple: a truck, a route, and a handshake with every kitchen along the way. Twice a week, every week.
The route had outgrown the truck. We built the warehouse on Province Road and started keeping inventory cold instead of just delivering it cold. Same routes, same chefs, same family — just more of it.
Chefs had been asking for years: "if you're already coming here, can you bring the dry goods, the paper, the frozen shrimp too?" So we did. Provisions joined the produce on the truck — same fleet, same drivers, one stop instead of three.
The technology kept evolving. The relationships didn't have to.
Wholesale, retail, or somewhere in between — let's get your kitchen on the route.
Get in touch