The Continental Grill brand is produced in Central Bernard’s state-of-the-art,

added-value poultry processing plant, which focuses on food safety, food quality, and customer satisfaction. Founded in 1967, Central Bernard’s growth has been built on three fundamental principles; employees should be treated with respect and given opportunity for growth, customers must be dealt with fairly and professionally, and finally, products must exceed customer expectations 100% of the time.

With a focus on chain store production, our experienced team prides itself on its ability to continuously produce the quality products that Central Bernard’s reputation has been built on. We combine the best of both worlds, using the latest equipment and processing techniques while maintaining the human component throughout our process wherever technology has not been able to improve upon the skills of our trained professionals.

Working with national and regional chains, the company understands the importance of Supply Chain Management, food safety, and “on time” deliveries. Our 50,000 square foot facility is HACCP accredited and houses a full time inspector from the Canadian Food Inspection Agency. In fact, a visit to our facility would demonstrate our continued desire to strive to exceed all food safety protocols and standards.

Our people take great pride
in the work they do and in our ability
to meet or exceed our customers’ needs.

Mission

Central Bernard is committed to building long-term customer relationships based on our ability to process and supply the highest quality added-value chicken products to our customers in a profitable and cost effective manner. As a true supplier partner, our objective is to remain flexible so we can meet the individual and changing needs of our customers.

History

Central Bernard first opened its doors in 1967 when Theodoros Dedes decided to open a small butcher shop on Bernard Street, in Montreal. Now operated by his sons, Billy and George, the company has change dramatically over the last forty years. From supplying quality European style cuts of meat to local families and businesses, Central Bernard has become one of Canada’s leading suppliers of added-value poultry products. The key aspects that still remain from the original location are Mr. Dedes’ attention to quality and his desire to satisfy his customers.

Business Timeline

• 1967
• Theodoros Dedes opens a small butcher shop on Bernard St. in Montreal
• 1975
• Central Bernard shifted its focus to wholesale, supplying local restaurants
• 1988
• Billy and George enter the business on a full-time basis, and the business moves to a new larger facility to support its growth
• 1989
• Billy and George take over the management and operation of the company
• 1996
• Central Bernard moves to a 13,000 sq. ft facility to handle the rapid growth in poultry business
• 2000
• Poultry becomes the company’s only “meat” product
• 2003
• Expansion to current 50,000 sq. ft HACCP Certified facility
• 2005
• Introduction of the Continental Grill brand