Agri-food business
Whether you’re a small-scale producer with 2 products or have a commercial operation with 28 customer solutions, we can help you. We’re the industry standard when it comes to production process optimization and research and development focused on creativity and culinary appeal. Through a working session about the creation of new product categories, a one-week assignment for the production of your new vegan corn dog or a 3-month project for the redesign of your product lines, we can transform your business.
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Agri-food business services
Here are some services we offer and customize based on your needs.
Research and development
- Research and development
- Efficient R&D outsourcing
- Food product development
- Standardization of new recipes
- Theoretical search for new products
- Business focused R&D
Brand positioning
- Culinary strategy and identity
- Brand and product consistency
- Food offering consistency
Business development
- New customer development
- Identification of accessible markets based on capabilities
- New product analysis based on production capacity
- Product lines profitability
Quality assurance
- Implementation of a robust quality control structure
- Implementation of practical means for quality improvement
- Optimization of consistency in the quality of the finished product
- Production process standardization
Operations optimization
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Advice on the choice of production equipment
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Production process coaching
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Production process optimization to improve profitability
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Supply standardization to improve profitability
Case study
Agri-food business
The problem :
Two years ago, you bought a maple farm with 5,000 taps and a production kitchen. Your chef developed the BBQ sauces that you launched soon after you joined the team. Your most loyal customer tells you that your products are not consistent throughout the year and that your last batch of sauce was spicier than usual.
We start from there and work with your chef on a procedure for preparing raw materials and cooking that allows the team to start recipes with standardized ingredients and reduce variations in cooking time. You decide to invest in a rheometer to take objective viscosity measurements. Our discussion makes you realize that variations due to an inconsistent supply are likely to cost you more money than you earn because you have to run to Costco on Saturday afternoons.
Then we work on a list of products that are easy to produce in your facility with your current equipment. These products will help you increase your sales and convince the bank to lend you money for the expansion of your kitchen. We conclude by advising you on a tilting steam kettle.
You want to develop other products, but don’t know which product category to launch.
Your chef doesn’t have the tools to know if the sauce is sufficiently creamy.
Your production process is inconsistent and imprecise.
Your employees don’t understand the effect of the processes on the product.
Because the supply is not standardized, the water content of the raw materials varies, influencing the cooking time needed to achieve the desired creaminess.
The actions :
- Standardization of raw material management
- Standardization of the cooking process
- Development of a viscosity control procedure
- Input management coaching
- Coaching on kitchen plans
- Help with the choice of high-performance equipment
The result :
We started with a simple problem of BBQ sauce creaminess. We finish by giving you the tools to strengthen your production process. Your team understands what made the product vary. It is now independent in its decision-making on whether a lot is qualitatively acceptable or not. We leave by agreeing on an assignment in the fall to standardize your new maple meat marinades.
