Three Days of Learning with Anchor Food Professionals
BGS recently welcomed the team from Anchor Food Professionals for a three-day sharing and training programme focused on marketing insights, beverage product knowledge, and practical food applications.
The sessions were conducted by Peter, Siew Peng and Chef Wee Liat, who shared their knowledge and experience with the team through presentations, discussions and hands-on training.
Day 1 – Marketing Sharing
The first day focused on marketing sharing, giving the team a better understanding of the market, customer needs and opportunities within the foodservice industry.
The session provided useful insights into how market knowledge, product positioning and customer understanding can work together to support better business decisions. It was also a good opportunity for the team to exchange ideas and gain a broader view of the industry beyond day-to-day product selling.
We are also having our Mr. Stephen Tan, Chairman of BGS for an inspiring speech to the team. He was encouraging the team to make the most of the learning opportunity and continue growing together through knowledge, teamwork and experience.
Day 2 – Beverage Product Knowledge & Hands-On Training
The second day moved into beverage product knowledge, with a stronger focus on practical application.
The team learned more about the characteristics, usage and performance of Anchor Food Professionals products in beverage applications. Through hands-on preparation, participants were able to experience the products directly and understand how they perform in different drink concepts.
The practical session also gave everyone a chance to test, prepare and taste the final beverages, turning product knowledge into real application experience.
Day 3 – Spaghetti & Pizza Product Knowledge
On the final day, the focus shifted to spaghetti and pizza applications.
The team explored how Anchor Food Professionals products can be used in savoury dishes, with practical demonstrations and hands-on preparation involving spaghetti and pizza.
From preparation methods to ingredient application, the session helped the team better understand how the products perform in actual kitchen settings. It also highlighted the importance of consistency, functionality and proper technique when creating foodservice solutions for customers.
Learning Beyond the Product
Across all three days, the programme offered more than just product knowledge. It provided the team with a better understanding of how marketing, product knowledge and practical application work together in the foodservice business.
We would like to thank Peter, Siew Peng and Chef Wee Liat from Anchor Food Professionals for taking the time to share their knowledge and experience with our team. At BGS, continuous learning plays an important role in strengthening our capabilities and helping us provide better support and solutions to our customers. We look forward to applying what we have learned and continuing to grow together with our valued partners.
