Joe Granato founded the produce company that bears his name at
the age of 44 in downtown Salt Lake City. The son of Italian immigrants,
Joe started in the produce industry with Pacific Fruit after serving
in the Army in Europe during World War II. In 1964 Joe went into
business for himself, rising early each morning to inspect fruits
and vegetables at the different houses before buying the best quality
and delivering it to his customers.
Known throughout the community as a fair business man Joe worked
tirelessly to ensure his customers were always satisfied with the
produce he sold them.
the original growers market closed in the mid -1970's Granato’s
moved to the new market at the 600 West and 500 South blocks where
the business thrived. Soon acquiring more warehouse space was necessary
and encompassed more than 10,000 square feet. During this time Joe’s
son Marty became more involved with the day to day operations and
buying of produce. Many of Joe’s children have been involved in
the business including Marty and his sister Tracy who handles all
the bookkeeping. Up to this time most of the product sold was purchased
off the other vendors on the Salt Lake market. Marty began to develop
relationships with growers in the major growing areas including
California and Arizona which resulted in Granato’s ability to bring
in fresher produce and give their customers the best quality available.
Soon semi loads of fruits and vegetables were being delivered direct
to Joe’s warehouse several days a week.
In 1999 a new $2 million dollar 23,000 square foot facility was
built to house the company and move it forward to the next level.
This building features state of the art coolers and truck unloading
facilities. Joe’s spirit of fair business and quality above quantity
is the rule by which the business is operated today. Every lot of
produce is inspected for quality and temperature when it arrives
on our dock.
With an up to date HAACP program, stringent cleaning procedures,
independent food safety monitoring and employee education Granato’s
can provide as safe a product as is possible to the consumer.
2011 sees Joe Granato’s again expanding our facility to better
serve our burgeoning customer base. The new 16000 square foot addition
will help us increase our efficiency by allowing us more cooler
space, directed at maintaining correct temperature zones, for specific
vegetables and fruits.
2011 sees Joe Granato’s again expanding our facility to better serve our burgeoning customer base. The new 16000 square foot addition will help us increase our efficiency by allowing us more cooler space, directed at maintaining correct temperature zones, for specific vegetables and fruits.