From a garage in Hoboken to a modern distribution center serving the entire New York and New Jersey metropolitan area, the story of A. Olivieri & Sons spans three centuries while staying true to its roots. On the occasion of the company’s 120th anniversary, we spoke with John Sciancalepore, who leads the company today, about tradition, growth and the significance of carrying on a legacy built on flour, trust and community.
A. Olivieri & Sons is celebrating its 120th anniversary-an extraordinary milestone. Can you tell us a little bit about the history of the company and how it has evolved over the decades?
More than 100 years ago, Anthony Olivieri began delivering flour to local bakers on a horse-drawn wagon from a garage in Hoboken, New Jersey. Morning orders were received via hand-crank telephones, loaded onto the wagon and delivered the same day to the waiting bakery.
Since then our technology, capabilities, skills and location have expanded. We have crossed the boundaries of the Hoboken and Jersey City neighborhoods where we were born, refined our business and strengthened our roots as reliable members of all the communities that surrounded us. Today our headquarters is located in the North Bergen Industrial Park, served directly by a rail line that runs right to our door.
The horse-drawn wagons have been replaced by a fleet of modern trucks that, almost daily, reach every point in New Jersey and New York, supplying the area’s best bakeries, bread and bagel stores, and food service businesses.
We have replaced the crank telephone, but during business hours callers always talk to a real person. You don’t have to wait to get the advice you need.
In fact, we still keep the crank telephone as a reminder of the dedication that enabled A. Olivieri & Sons to become what it is today. Our commitment to quality products, personalized service, continuous improvement and customer success will never change. We are proud of the trust that suppliers and customers have placed in us for decades.
What values and traditions have remained constant over the generations, and what has changed the most?
Every call is still answered by a person-no automated menus. At the same time, we maintain the highest levels of food safety certifications in the world. We have an “A” rating from the BRC Certification Board.
The company has always had a strong relationship with the local Italian-American community. How important is this relationship today and how do you manage to keep it alive?
This link still exists, despite the closure of an increasing number of Italian family businesses.
Article How to carry on a legacy that began in 1904: the story of A. Olivieri & Sons comes from TheNewyorker.
