Page 28 - Food&Drink Business magazine October 2022

PLANT DESIGN & FITOUT
A spring in the slice
new warehouse, complete with temperature controlled and ambient storage, staff amenities and a training room.
The new warehouse is at the same location as our existing factory and its build has allowed us to convert part of
the old warehouse into a third production space. We are using
the area to produce our new range, Boodles; a
chocolate snack that has 50 per cent less sugar, which
we just launched into Woolworths nationally.
We have two more stages of our masterplan redevelopment to go.
The next step is converting the space we previously used as a warehouse into production space, duplicating our current capabilities. Then we will finally be able to create larger staff amenities and offices.
In its entirety, the project will take around two years and quadruple our capacity.
QWHAT CAPABILITIES WILL THE NEW FACILITY GIVE YOU?
Our business has always been set up to be modular and agile, it’s where we have found our niche. We are flexible enough to make bespoke products but can still upscale to meet national contracts.
As we grow, we are ultimately having to streamline our manufacturing capabilities.
When the redevelopment is completed we will have three key capabilities – chocolate forming, bar making, and portioned products – within the factory.
Also, while we are streamlining our production processes, we are trying to retain flexibility wherever we can in our packing lines.
We currently have the capacity to portion products into multiple shapes and sizes; pack using vertical and horizontal flow wrappers; cartoning machines; vacuum packing; and create bespoke hamper boxes, such as our mixed slice packs, which are stocked in the catering section of Officeworks nationally.
Simultaneously, we are working our way through each existing line to remove bottle
MAIN: Springhill Farm’s factory redevelopment created space for production of its latest range, Boodles, is a chocolate treat with 50 per cent less sugar.
ABOVE: Springhill Farm CEO Fiona Whatley.
IN 1984, founder of Springhill Farm, Jo Barber, mum of CEO Fiona Whatley, started making slices for the school tours that would come and visit the family’s farm. As with many food and beverage companies, word got around the local community about her delicious baking and what started as a hobby soon turned into a business.
In 2010, Whatley took the helm and has led Springhill Farm to new heights, creating the need for a major facility upgrade. Covid has also played a part, with sizeable growth for the company since the pandemic hit.
In FY22, Springhill Farm recorded a 40 per cent increase in revenue.
This growth has driven the decision to install a third line at its Ballarat factory and the construction of a new warehouse.
From the family farm’s kitchen to a business employing more than 70 people in a regional centre, Springhill Farm is on an exciting trajectory.
Food and Drink Business
speaks to CEO Fiona Whatley.
Q
We’ve had a busy 2022, with more still to come. We recently completed construction of a
28 | Food&Drink business | October 2022 | www.foodanddrinkbusiness.com.au
Springhill Farm started with a muesli slice so delicious its recipe made it onto the pages of Vogue magazine. Today, its growth has demanded a third line with further expansion plans in the pipeline. Pippa Haupt spoke to CEO Fiona Whatley.
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NEW PLANT DESIGN?