WHAT WE DO
Your Product For Success
Two Notable Attributes Separate Us From The Pack; Customization And Personalized Service. Our Sweet Spot Is Providing A
Turn-Key Approach To Projects, Whether The Deliverables Are Geared Towards A Co-Pack Model Or The Need For A New
Facility With Specialized Equipment.
Product Development
Ideation
Facilitate the exploration of new and innovative food systems.
Address specifics such as fresh, frozen, shelf stable, and delivery model.
Translate into finished ready meals, meal kits, snacks, soups, sauces or side dishes.
Formulation
Articulate ideas into Gold Standard master and sub recipes, whether generic or based on a specific macro and micro nutrition profile, otherwise known as “Precision Nutrition”.
Packaging Systems
Define the appropriate presentation model. Examples: Skin Pack, MAP, Lid Stock, HPP, Flow Wrap and others.
Bench Work
Recipe testing and preparing bench samples that will systematically translate to full on production.
Methodology and Equipment Applications
Articulate the process in easy to follow production steps.
Labeling
Providing standard nutrition panels, ingredients, and allergen declarations in compliance with FDA and USDA regulations.
Pilot Launch
Coach, train staff and finalize recipes during a first production run.
Culinary Operations
We apply these skill sets to make your product successful.
Margin Analysis
This is an operations tool used to determine product viability. How? We utilize finished formulas and economize the cost to produce by optimizing the ratio of food cost per unit, packaging and end to end labor marketing.
Ingredient Sourcing
We will determine the best way to purchase specific ingredients, direct from the manufacturer, brokerage representation or through a local distributor.
Vendor Price Negotiations
There are instances where the operator does not have the facility or resources to carry massive amounts of inventory and in doing so is left in the hands of a local distributor. We negotiate the most equitable position by leveraging landed cost plus solutions.
Co-packing Relationships, RFQ (Request for Qualification) and RFP (Request for Pricing)
We will take the lead and help the operator to establish relationships with the right co-packers and provide auditing services to keep those relationships in check, by maintaining quality, consistency and safety standards for your product.
Recipe Software Implementation
Once vendors are established, we work with operators to accurately manage cost variances, inventory, and distribution. Then, assist in finding the right software tools to economize the purchasing function, perform initial data entry and articulation of ingredients to master formulas and sub-recipes.
Production Scaling and Product Launch
Once the right tools are in place, we establish a “prepare to produce” protocol to allow for proper production scaling, specification compliance, shopping lists, purchase orders, pre-production review of processing methods, hands-on support on the production floor, along with confirmation of yields and cost.
Hazard Analysis Critical Control Point (HACCP). The ability to write a comprehensive food safety plan stems from familiarity with the product line and knowledge of any risks associated with the production process. Why? Because in many cases we helped you create it in the first place. And if we were fortunate enough to assist in the design of your facility, knowledge of all of nooks and crannies is another plus because we know what to look for. That’s what a HACCP food safety management system is all about; knowing the hazards specific to the operation and managing them in a way that is practical, yet gets the job done
Here are the services we offer for writing your HACCP plan
- Written in compliance with USDA and FDA regulations.
- Articulate GMP (Good Manufacturing Practices) to the type of product and size of operation.
- Establish SSOPs (Sanitation Standard Operational Procedures) that are practical.
- Perform a risk assessment to identify hazards coupled with simple solutions.
- Organize training of personnel.
- Oversee shelf life studies to determine reliable best-buy dates. (Good for direct-to- consumer and retail product lines.)
- Facilitate third party audits once your product and program are well established.
Facility Design Flow And Technical Advisory
Working hand in hand with architects, mechanical and structural engineers to determine a HACCP driven design flow that works within the confines of an existing building or in some cases new construction.
Sketching schematics and providing DWG files as needed, based on space requirements for various phases of production to include receiving, storage, pre-prep processing, hot production, cold chain, assembly-packaging, shipping, administrative and employee areas.
Specify and source equipment applications designed to optimize the transition from homestyle prototype or restaurant style preparation to commercialized high
volume production in a manufacturing setting.
Technical Advisory
One Of The Most Important Strategic Decisions For Food Companies Is Whether To Enlist The Services Of A Co-Packer, Who
Can Handle The Production Leg Work OR To Build Your Own Facility. The Basic Rule Is This: The More Specialized, Proprietary-
And Cost Sensitive The Product And Process, The More It Makes Sense To Build Your Own.
Services offered
- Working hand in hand with architects, mechanical and structural engineers to determine a safe and efficient flow that works within the confines of an existing building or in some cases new construction.
- Sketching schematics and provide DWG files as needed, based on space requirements for various phases of production to include receiving, storage, pre-prep processing, hot production, cold chain, assembly-packaging, shipping, administrative and employee areas.
- Specify and source equipment applications designed to optimize the transition from homestyle prototype or restaurant style preparation to commercialized high volume production in a manufacturing setting
