TESTIMONIALS

“HAFSCO continues to deliver outstanding service & products at competitive rates. They have proven to be an essential vendor in the success of our operation since day one.”
ANDREW RAZZ, GENERAL MANAGER OF LA BELLA VISTA
“In thirty years of working in the hospitality industry I have never come across a company as focused as HAFSCO for customer service. Whatever it may be, it is always top notch!”
GARY ASHLEY, GENERAL MANAGER OF RIVERSIDE YACHT CLUB
“I have worked with HAFSCO for 7 years, their team provides our club with outstanding products & unparalleled service. I would recommend their services to any Chef who is seeking only the best.”
KEITH ARMSTRONG, FORMER EXECUTIVE CHEF OF GREENWICH COUNTRY CLUB
“We engaged HAFSCO to design two key projects on campus & they were very responsive to our needs & provided timely solutions in order to meet aggressive schedules.”
TOM HARRY, FORMER EXECUTIVE DIRECTOR OF PROGRAM MANAGEMENT, UNIVERSITY OF NEW HAVEN
“Extremely courteous and professional. Always goes above and beyond for their clients!”
ADAM LAKIS, EXECUTIVE CHEF OF LARCHMONT YACHT CLUB
“Reliability, service, & trust go a long way in the hospitality business. HAFSCO & the Capobianco family have personified those qualities consistently over time. They have been my preferred vendorfor 20 years.”
JEFF PEREZ, EXECUTIVE CHEF OF FAIRVIEW COUNTRY CLUB
“For 30 years, we have been honored to profile the design/build projects of Tom Capobianco and the HAFSCO team. Everybody knows there isn’t a more dedicated professional than Tom. Through the years, it is not at all unusual to discuss a project with him at 11 PM. The guy & his team are simply indefatigable. From club to club, we have followed his exploits. He’s truly the DaVinci/Michelangelo of club design. You need to remember in that many cases, the facilities that he is working on are clubhouses that are 100+ years old. The respect that he shows and the integrity of the properties he works on is so special. The HAFSCO team also has the ability to carefully listen to the needs of its customers base. I can’t tell you how many times, Tom has created designs that pay for themselves because he understand how to marry the flow of banquet/catering dining with a la carte dining for members.”
FRED KLASHMAN, PUBLISHER OF TOTAL FOOD SERVICE