Page 33 - Food & Drink Magazine April 2019

a few dollars. We look for what we call ‘best-of-breed’ equipment so it’s reliable and we can deliver top-quality products every time,” Wilson says.
“There are categories that are very seasonal in nature, so your demand increases substantially when the weather warms up, around Christmas and key entertaining times. You really need equipment you can
rely on.”
The larger footprint of the
new manufacturing facility along with expanded production lines will mean that FFH can continue to innovate and offer new premium cracker products, according to Wilson.
“We’ve already got two other premium cracker productsindevelopment,and we don’t have the space to produce these today.
“Again, they are very innovative and in concept development stage, but our plan is that we will launch them in about the second half of 2019.”
CLOSE TIES
Wilson says the company’s journey has been a close one with major retailers in Australia and New Zealand.
“We’ve been very innovative, fast to market and aggressive in developing new products. And they’ve been very supportive of that.
“We felt there was a gap in the market and clearly they agreed with us because they gave us a chance and from there we’ve had to deliver,” Wilson says.
The company’s owner Champ PrivateEquityseeksoutstrong investment opportunities and partners with high quality
management teams to realise a company’s growth potential.
In a relatively short time, FFH has grown from five staff to 250, and with the new plant nearly completed, Wilson says he is ready to put his personal and business philosophyof ‘under promise and over deliver’ into practice. ✷
ABOVE: Fine Food Holdings CEO Todd Wilson, left, accepts an award from Advantage Australia managing director John McLoughlin.
MAIN: The range of ObFinest Specialty Crackers is constantly evolving.
SNACKS & CONVENIENCE FOOD
www.foodanddrinkbusiness.com.au | April 2019 | Food&Drink business | 33