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The story of DiCarlo Food Service, a family affair of 60 years on Long Island

Reprinted from: https://greaterlongisland.com/the-story-of-dicarlo-food-service-a-family-affair-of-60-years-on-long-island/

Feb 13, 2023

Knishes from Gabila’s Knish in Copiague.

Pasta from Bruno’s Specialty Foods in West Sayville.

Even mixers from The Murph’s Famous Bloody Mary Mix in Melville.

Those are just some of the food items that are grown, raised, baked, battered or otherwise sourced from Long Island.

And they end up in restaurants from Maine to Virginia.

It’s all through DiCarlo Food Service, one of the largest privately owned wholesale food distributors in the nation. So, how does a guy who calls himself “The Murph” get into business with a food distributor like DiCarlo?

“He just called me up one day,” said Vincent DiCarlo, Jr., whose father and uncle started the company in 1963.

After 60 years, that’s how this family-run business still does things: hands on.

In a wholesale food distribution industry that has changed mightily over the last five years alone — with as many as 10 Long Island distributors either selling or going out of business — DiCarlo Food Service has managed to not only survive, but thrive. 

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The executive team at Dicarlo Food Service and their sons. (L-R) Vincent DiCarlo Jr., John DiCarlo Jr., Michael DiCarlo, John Yancigay, Michael DiCarlo and Vincent Yancigay in the refrigerated storage space that’s coming online soon. (Michael White)