Catering 101 at BFSNovember through December is the busiest time of year for caterers and other foodservice providers, due to a dramatic increase in hosted events centred around the end-of-year holiday festivities. This will include everything from light sandwich platters for office parties, to full-fledged receptions for balls, cocktail parties, company Christmas parties often held in restaurants or halls, church functions, breakfast/brunch events, fundraisers, secular events in clubs and bars, hotel functions, banquets, conventions, family gatherings, house parties and of course, the New Year’s Eve countdown that people celebrate with lots of food and drink.BFS stocks and special orders many products to make it easier for you to cost, prep, store, transport, hold and serve delicious options for your catered events.Continue reading
About Refrigerated ContainersBFS is a proud partner with Fresh Point, North America’s largest fresh produce provider. The BFS cold chain for Produce, all Meats, Seafood, Frozen Foods, Cooler Products and Dairy remains unbroken from the farm or factory to the buyer’s door (or to the mailboat), guaranteeing the freshest possible imported produce and perishables.One super exciting facet of handling fresh produce is the fact that the “cold chain” is now fully acknowledged as being the real deal-breaker or the deal-maker in shipping perishables. Due to the escalating costs involved in growing, shipping, loading, storing, transporting, documenting, etc. of perishables, we no longer can look at the necessity of a strong consistent cold chain as something that we can choose to work with or choose work without. We cannot simply hope that wee can move the product fast enough. Here is a brief read on “Reefer” (Refrigerated Container) background information.Continue reading
BFS Food Show 2012 Video – Chefs & DishesView a BFS promo video showcasing the Culinary Competition dishes and sponsors of the BFS Food Show 2012.The photos and videos were taken during practice runs at the BFS executive kitchen under the supervision of BFS Corporate Chef Bobby Briggs. Each chef was given a protein (meat/seafood) to work with, along access to a full kitchen, pantry and fridge. The showcased proteins are:ROSEN LAMB – 1st Place ~ Chef Jamal Small Rosen Lamb 33.75 pointsPLUME DE VEAU VEAL – 2nd place Chef Mychael Harris 29.75 pointsHORMEL PORK 3rd Place Chef Charon McKenzie Hormel 26.75 pointsTropic Seafood LobsterMaple Leaf Farms DuckCertified Angus Beef http://www.bahamafood.com/wp-content/uploads/2013/09/fs2012_chefsdishes_360p.mp4
BFS Food Show 2012 HighlightsView info here: http://www.bahamafood.com/bfs-food-show-2012Continue reading
BFS Service Alert: Delivery Delays PossibleBFS continually strives to provide the best service for our customers in these increasingly difficult economic times. Due to this continuous effort, BFS is implementing new and modern systems that will ultimately benefit all of our customers in the future.In this transition, there may be a possibility of a few delays in some deliveries. If there are any delays, they will be temporary. Please bear with us as we try to improve our overall service throughout The Bahamas.We apologise for any inconvenience this possibility may cause you, and encourage you to work closely with your BFS Sales Rep at this time. system
Company Growth and Expansion UpdateOur construction and company expansion are really beginning to take shape as the external structures, walls and roofing are now in place. We have expanded our refrigeration space by 57,000 square feet increasing coolers, doubling the freezer space and adding two new temperature zones. Produce including fruits, vegetables, some nuts and herbs will be housed in the 45-48°F zone. Additional items such as sugar, rice, pasta, grains and others that need to be kept at a cool temperature of 70°F will be housed in the other additional chill dock zone. The expansion also includes additional tonnage in our new meat cutting room which we previously did not have enough space for. Some products you can expect to see increase in stocks include: sliced pork and lamb chops, cut-up beef and lamb for stew, cut-up chicken for souse, cut chicken leg quarters, sliced deli meats and more.Construction is moving quickly and we anticipate opening in early 2013. The additional warehouse will update our entire refrigeration system making it state of the art and energy efficient. One of our highest cost is energy and we are in the process or switching to all LED lighting. bfs company expansion
Company Growth and ExpansionEarly next year, the new construction and expansion will be completed. As part of our plan to double the size of our warehouse, we have selected RedPrairie WMS (Warehouse Management System) to replace manual processes which will increase inventory visibility and accuracy, expand workforce management capabilities and optimize all aspects of operations.