Page 26 - Food & Drink Magazine October 2019

PLANT DESIGN & FITOUT
A cracking start
Understanding consumers and a strong focus on building retail partnerships were key drivers to Fine Food Holdings needing its new $10 million facility. Kim Berry spoke to CEO Todd Wilson at its official opening.
AT THE opening of Fine Food Holdings’ 12,500 square metre facility in Dandenong on Melbourne’s outskirts, CEO Todd Wilson told Food & Drink Business that at its heart, the company is made up of entrepreneurs.
“We travel a lot, we look at innovations around the world. Being a private business means we avoid the restrictions around speed and innovation some corporate environments have.
“We make decisions and move quickly,” Wilson says,
noting that a new product can be on supermarket shelves in seven to eight weeks.
The company’s previous facility was 2,500 square metres. Wilson said the last six months had been challenging due to space constraints impeding the company’s ability to execute its innovation pipeline.
“My experience in manufacturing is that space creates opportunity. Opportunity to be daring and creative with new product development. NPD and speed to market is in our DNA – it’s what we love and what we thrive on.”
At the opening, Wilson outlined the company’s aggressive growth aspirations and intentions to build a diverse gourmet foods group. NPD and organic growth formed part of that, but the company would also be entering new entertaining categories, he says.
“Once we are at capacity in the next four to five months, we will manufacture 250,000 crackers an hour,” Wilson says.
WHEN NOT GROWING IS “NOT AN OPTION”
Fine Food Holdings started out in 2015. It had four staff, one production line and four products on offer.
Wilson says it grew quickly because the company “reinvigorated” the Australian deli cracker category.
“We saw an opportunity so we pounced.”
By 2017-18, the company had grown to 80 SKUs, with lots of “demands and pressure” on our suppliers.
“We were probably the most annoying customer to many of them,” Wilson says.
The first acknowledgment of its success came in 2018, when the company was recognised as the top ranked supplier in the Australian Grocery Deli Category in the
“ My experience in manufacturing is that space creates opportunity. Opportunity to be daring and creative with new product development. NPD and speed to market is in our DNA – it’s what we love and what we thrive on.”
“We have part of the entertaining portfolio and we intend to complete that with acquisitions and other businesses that make sense to come into our group.”
The new site is in the final stages of completion. When it is fully operational, Fine Foods will manufacture the most diverse range of premium crackers in the southern hemisphere, if not the world, Wilson says.
At that stage the company will have around 250 staff and manufacture six distinct product types. In the next three months eight production lines will be commissioned with 120 SKUs.
Advantage Report, a 360-degree survey that sets the supplier performance benchmark across the entire retail sector.
The company then hit a crossroads.
“We outgrew our facility. We could either slow down growth or seek external investment to step change our manufacturing capability and capacity. Not growing was not an option.
“We love to grow, we thrive on growing and growing quickly.”
Champ Private Equity acquired the company in 2018 as a division of its Gourmet Food Group. ✷
26 | Food&Drink business | October 2019 | www.foodanddrinkbusiness.com.au