Jason's Deli

Kimberly Andreason is the Fresh Produce Program Director at Jason’s Deli with over 30 years of industry experience. She specializes in sourcing strategy, supplier partnerships, and cross-functional alignment, managing produce programs with a focus on quality, adaptability, and operational consistency.

Adapting to Variability Through Relationships and Systems

Fresh produce is one of the most dynamic and challenging categories in food service. Weather, seasonality, and supply shifts can impact quality and cost overnight, and learning how to navigate that variability is what has kept me engaged in this industry for so long. Over the years, that reality has shaped my approach. I’ve learned to stay flexible, build strong partnerships, and focus on consistency without expecting perfection. Early in my career, I realized that no two seasons are the same and no specification can fully eliminate variability. Because of that, I’ve focused on building relationships and systems that can adapt. Strong partnerships with growers, shippers, and distributors are critical.

When communication is open, we can solve problems faster whether that’s adjusting specs due to weather or making a call when quality issues show up in the field. To me, maintaining quality and consistency comes down to a few key things: clear and realistic specifications, visibility into where product is coming from and how it’s handled, and the ability to respond quickly. Even with solid planning, things happen, insect pressure, weather events, freight delays. Being able to assess the risk and pivot, whether that means changing regions or changing a specification temporarily, is just part of the job.

Cross-Functional Alignment and Operational Realities

Another layer that often gets overlooked is how cross-functional this role really is. Being in foodservice means you’re constantly working with other teams, and not every idea translates easily into operations. Something I may want to implement from a sourcing perspective might not work within the deli walls; it could create operational challenges or simply cost too much to execute. I spend a lot of time working across departments to make sure we stay aligned. That includes partnering with marketing, so we are promoting the right items at the right time and not running a potato promotion in June or July when growers are at the tail end of storage crop. I work closely with our R&D team to bring in and test new items, which can be challenging, especially logistically when you’re trying to align 32 produce distributors across the country.

I’ve learned to stay flexible, build strong partnerships, and focus on consistency without expecting perfection.

There’s also collaboration with IT to implement things like electronic invoicing, and with our executive team to manage costs whether that’s adjusting pack sizes or evaluating alternate suppliers. Food safety is another critical piece. Our team works closely on recall processes, including mock recalls, to ensure we are prepared and protecting our customers. At the same time, staying on top of ever-changing regulations. At Jason’s Deli, we self-distribute everything except produce and bread, which adds another layer of coordination and responsibility. I’ve been here for 19 years, and one of the things I value most is the strength of our internal teams and how closely we work together to solve problems. Like building USDA Food Boxes when COVID shut down the salad bars, our highest selling item.

Industry Connections and Growth

Beyond the day-to-day operations, some of my favorite parts of this industry are the experiences and the people. Going to food shows, trying new products and varieties, networking, and mentoring are things I genuinely enjoy. There’s nothing like walking a show floor and discovering something new or seeing where the industry is headed. The people are really what make this industry special. It starts with the growers which are some of the hardest working, most down-to-earth people you’ll meet. That carries all the way through the supply chain, from transportation to distribution, sales, and customer service. It’s a relationship-driven business, and those connections matter. I’ve also had the opportunity to mentor students through the Southeast Produce Council’s STARS program and seeing their reactions at their first food show is always a highlight. They get exposed to so many different opportunities and experiences - sometimes trying something completely new like a finger lime or a rambutan for the first time. It reminds you how much there is to learn and how many paths there are in this industry. Even after more than 30 years, being out in the fields never gets old. There are always new people to meet, new items coming along, and new technologies changing the way we do things. It’s especially rewarding to see people who started working in the fields grow into leadership roles or run their own operations. That kind of growth speaks to the opportunity this industry provides.

The Road Ahead and Industry Evolution

Looking ahead, I think fresh produce will continue to play a bigger role in the restaurant space. Customers are looking for fresh, high-quality food and want to know more about where their food comes from. That creates both opportunity and complexity. We will need to stay agile, think more about regional sourcing and seasonality, and continue improving traceability. Technology will help, especially with forecasting and visibility, but it won’t replace the need for experience and relationships. Produce is still a hands-on business, and understanding the nuances of crops, seasons and markets is something that only comes with time and experience.

For anyone looking to build a career in sourcing or supply chain, my advice is simple. Stay curious and be open to learning. Being willing to adapt, ask questions, and build relationships will take you a long way. This isn’t an industry where things stay the same for long. Ultimately, this business boils down to providing top-notch quality and value, all while juggling a multitude of shifting elements. It's not always easy, but the rewards are substantial. For me, it’s the combination of the people, the challenges, and the constant learning that has made this an industry I’m proud to be part of after more than three decades.