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Brett Beardsell Consulting - providing chocolate handling optimisation, ingredient sell-in to chocolate users advice, cost saving/value improvement help, quality improvement
TRAINING AND DEVELOPMENT
• Ingredient sell-in optimisation (sample production, customer presentations)
• Chocolate handling training (processes, process control, food safety)
• Specialist training on warm weather controls and procedures, quality issue identification and resolution - including bloom and customer complaint investigations
• Recipe design and cost/performance optimisation training
• Bespoke ingredient handling training for operators, line managers and NPD teams. Individual or group training, single session or ongoing coaching can be provided
• Interim individual or team coaching and leadership
VALUE IMPROVEMENT
• End to end surveys of your chocolate sourcing, production and distribution process - identifying opportunities for value improvement and increased business security
• SKU rationalisation
• Supplier performance improvement and partner development, new supplier and new ingredient introduction
PRODUCT & PROCESS OPTIMISATION
• Chocolate recipe design and optimisation
• Capex recommendation and commissioning support
• Line performance and compliance improvement audits
• Hot weather handling risk assessments and improvements
• Development of Regionally and Globally compliant chocolate recipes
• Product efficiency improvement
ISSUE RESOLUTION
• Product quality troubleshooting (incl bloom investigations)
• Business continuity risk reduction
• Supply failure incident management and future-proofing
• Distribution advice (incl hot weather handling controls)
CHOCOLATE R&D
• Defining technical roadmaps and platforms
• Recipe nutritional improvement (sugar reduction, sat fat reduction, calorie reduction)