I'm looking for a little guidance on the logistics of provisioning from Scrub Island for our DYC charter. We arrive the afternoon of 5/25 and supposedly board the boat at 5:30pm (hopefully earlier??). We're planning on having our bulk order delivered to our boat at DYC on Scrub on Sat. afternoon. I'll confirm how late Tico and Caribbean Cellars will deliver to Scrub. Then we were planning on rounding out our provisions at Riteway in Fat Hogs Bay the following Sunday morning. Can anyone confirm that Riteway is open Sunday morning?
I was planning on sending a group to Riteway around 10:00am on the ferry. The rest of us would do our boat/chart briefing and then we would get under way and pick them up at Trellis around 11:30ish. We do have a straggler landing at EIS at 10:30am Sunday.
Hopefully we could collect everybody quickly and head back out.
Less than 30 days to wheels up, I have serious DIF, sailing/beach/island tunes playing and I'm distracted from work by final planning/logistics!
Any input would be appreciated. Thanks!

Anybody have any recent experience provisioning a DYC charter out at Scrub Island? I was thinking Tico, Caribbean Cellars delivery and shopping at Riteway. Thanks!

Riteway (East End) is open on Sunday morning. I have found they always have the shelves full of everything you may need except the fresh meat is really hit and miss. That said there is usually a decent selection of frozen meats.

We used Caribbean Cellars and Riteway. Caribbean Cellars customer service was very communicative, whereas Riteway didn’t respond to any of my 3-4 emails. Best to call them if necessary. Both delivered our orders to the boat in advance of our arrival and aside from the usual out of stock or substitute items, we were happy with both companies. Caribbean Cellars (not sure if Riteway does the same) actually gives the order to the Scrub Island ferry at Trellis Bay and the crew brings it over to be taken to the boat. Just make sure to notate your order with boat name and they should get it to you no problem.

Agree with rite way....

We just take one of the dock carts from Conch Charters, and wheel it up the road to Riteway, and load up. But, we only have two people on a 36 ft. mono hull, and that does make life
easier than provisioning for 8 to 12 people. If we were with Dream Charters out of Scrub, like the idea of sending in a list and having it delivered to the boat.

Originally with the Moorings and Sunsail for many years, we did use their split provisioning program, that included some dinners on board, and we ate dinner ashore a few of the days as well.
Larger crews in those days. All other items for meals were also brought to the vessel.

Now from Riteway we pick up breakfast, lunch and snacks for two weeks , and extra fresh water in bottles and gallons. Juices, milk, beer, and ice. Maybe another bottle of Rum, since Conch has a complementary bottle of
rum waiting on board.

Now in our well weathered years, Admiral Erica cooks our dinners at home all year long, and has proclaimed the COOK IS OFF AND THE GALLEY IS CLOSED FOR DINNERS.
All dinners will be ashore. But, again, just the two of us makes that possible.

Good scoops from the other posters on having your provisions delivered.

Agree with rite way....

We just take one of the dock carts from Conch Charters, and wheel it up the road to Riteway, and load up. But, we only have two people on a 36 ft. mono hull, and that does make life
easier than provisioning for 8 to 12 people. If we were with Dream Charters out of Scrub, like the idea of sending in a list and having it delivered to the boat.

Originally with the Moorings and Sunsail for many years, we did use their split provisioning program, that included some dinners on board, and we ate dinner ashore a few of the days as well.
Larger crews in those days. All other items for meals were also brought to the vessel.

Now from Riteway we pick up breakfast, lunch and snacks for two weeks , and extra fresh water in bottles and gallons. Juices, milk, beer, and ice. Maybe another bottle of Rum, since Conch has a complementary bottle of
rum waiting on board.

Now in our well weathered years, Admiral Erica cooks our dinners at home all year long, and has proclaimed the COOK IS OFF AND THE GALLEY IS CLOSED FOR DINNERS.
All dinners will be ashore. But, again, just the two of us makes that possible.

Good scoops from the other posters on having your provisions delivered.