Baldor Specialty Foods, headquartered in the Bronx, NY, officially opened its Jessup, MD, distribution facility in February of this year.

Bill Hodge, general manager of the facility, told The Produce News that business has been very positive since its start.

“We are enjoying a tremendous amount of growth, our product mix is strong and we have the ability to hold inventory,” said Hodge. “Our customers are being satisfied in a timely fashion.”

Bill HodgeIn the spring, Michael Muzyk, president of Baldor, explained to The Produce News that the Jessup facility was an old building that had seen a couple of life phases.

Hodge joined Baldor in 2011 at the Bronx facility to begin setting up the Jessup operation. Until this past February, the company was using it as a cross-dock operation.

“We gutted it and brought it up to our high standards, and we installed vertical docks, which are Baldor’s trademark facility signature,” said Muzyk. “Vertical docks are extremely expensive, but they are highly beneficial in eliminating damage and preserving the cold chain. Baldor has learned how to install them properly.”

The newly renovated 15,000-square-foot building is also totally sustainable. Lights in the coolers go off automatically when the sensors detect no activity, which is only one of a nearly unlimited example of its efficiencies.

The facility provides Baldor with an outstanding opportunity from a business standpoint in that the location makes sense within the company’s geographical growth strategy.

“The new facility will service clients in a 120-mile radius,” said Muzyk. “Our Boston facility services from Southern Maine to Hartford, CT, also a 120-mile distance. Our Bronx location follows suit; we cover everything north to where the Boston facility stops, and south to where the D.C. facility’s range ends. Now these three 120-mile radius circles touch, and our footprint is from Maine to northern Virginia.”

Hodge concurred, adding that business at the new facility just entered into the Richmond, VA, and Baltimore areas.

“Our goal is to go from Richmond to Delaware, and then we’ll be touching on that New York circle,” he said.

Like the New York and Boston operations, the majority of business at the Jessup facility is in foodservice, and it is servicing all restaurant levels.

“There are a lot of large independent restaurant groups in this area and some have 12 to 16 restaurants” he explained. “Chefs are always looking for something new and different to add interest and excitement to their menus, and introducing them to some of the truly specialty items that Baldor is famous for has been a great experience.”

But it’s also a bit challenging. Hodge noted that he is introducing items to chefs that they are seeing for the first time. Cotton Candy grapes are an example. Specialty and new items require explaining and demonstrating.

“But once they sample the great and unique items we’re known for they get really excited,” he added.

Spring through June and July are expected to be the strongest times of the year for Baldor D.C. Business this summer was very good because there is a lot of outdoor dining in the region.

“And we had mild summer, so that was big plus,” said Hodge. “Once the Cherry Blossom Festival starts business stays strong throughout the summer. There is less entertaining in this area during the fall and winter months, and the tourism factor during the winter holidays isn’t as strong as in New York, so business is not as strong.”

He also explained that Baldor D.C. is reacting to the demand for locally grown product. It works with grower-shipper, Parker Farms, in Oak Grove, VA, which produces seasonal product from Florida northward following the seasons.

“We buy direct from Parker and cross-dock it back to New York on our tractor-trailers that come down every night,” said Hodge. “The produce is picked and delivered to us by 11 or 12 that night, and it’s in New York by 11 to 12 the next morning.”

Hodge added that he is also developing relationships in the local market. He now buys watermelons, large and cherry heirloom tomatoes and corn, and he plans to handle fall squashes as they become available.

Several vendors now know that he’s looking for local produce, and he expects his sources to be abundant in short time.

“We are a full service specialty food company, and we’re at the top of our game on produce,” Hodge added.