The company dates back to the 1920s. Originally it was named the Brooklyn Hotel Supply Company and was founded by Joseph DeBragga, Emil Guenther and James Heilman. Its reputation was and remains summed up in its motto: "A Traditions of Excellence". In the mid 1930s the company moved to Washington Street in Manhattan. In 1948 the company was incorporated under its present name, DeBragga and Spitler by Farmar DeBragga (Joseph's son) and Paul Spitler. Within a few years the company acquired the Empire Hotel Supply Company and operated from two locations, eventually consolidating the operation at its current location.

In 1954 Marc Sarrazin joined the firm. Marc trained as a butcher at his family's hotel and restaurant in France. In 1973 he became President of the company and under his leadership the company propelled itslef into one of the finest in the industry. Upon Marc's retirement in 1992, his son, Marc John Sarrazin became President and along with his partner, Hermann Adam, the company continued to prosper.

The company is continually searching for quality products.This commitment to quality resulted in DeBragga and Spitler becoming the sole New York City based distributor for "Certified Angus Beef", which was one of the original branded programs under the supervision of the United States Department of Agriculture. The company is also one of the largest distributors of veal under the "Plume de Veau" label, the only veal it deems worthy of its reputation.

Ten delivery trucks are constantly kept busy carrying meats, poultry, provisions and game to the finest hotels, clubs and restaurants in the New York City metropolitan area. Shipments go by air and sea to the best resorts in Bermuda and the Caribbean. All in all, DeBragga and Spitler is a company that prides itself on providing the best product and service available to a very discerning clientele.