On the eve of the official opening of Birch & Waite's new food manufacturing facility in Revesby, Sydney, we learned how the factory has been designed for the future.
GM of Birch & Waite, David Charles and MD of RMR Process, Peter Taitoko presented on the design thinking behind the mid-tier food manufacturer's new facility, where some of the company's more innovative products will be processed and packed.
David Charles gave a background to the company and its drive for innovation and quality, and described some of the new technology in place at the plant, including the latest thermoprocessing equipment and specialised sachet filling and packing line.
Peter Taitoko explained the process that his team followed with Birch & Waite to save them millions of dollars in plant design and construction costs, by establishing what the company needs now and building that, but designing and putting in place the necessary infrastructure to accommodate future automation and expansion.
Read more at http://www.packagingnews.com.au/food/live-2017-birch-and-waite-s-factory-for-the-future
RMR recently attended the Breaking Boundaries event for Australia's Food and Beverage businesses to hear from various entrepreneurs on ways to revolutionise brand strategy & accelerate innovation.
A common theme throughout the conference was how innovation is impacting on product and business branding, particularly through social media, and which organisations can help companies to be innovative with their growth strategies. The founders of innovative companies had one thing in common that resonated with us: The "Passion" to communicate their vision to others, to acquire resources such as finance, external partners, people and trust).
As an engineering consulting firm that operates solely within the food industry, designing & customising food processes and processing facilities, passion does not always translate to projects getting off the ground due to the overwhelming amount of information and regulation to filter through. When reality punches us in the face, resilience gets us up off the floor. At RMR, we have been consistent in creating a business around who we are, what we want, who we chose to collaborate with and what we want to bring to the local food industry. Our passion is to make our food industry safer, more sustainable, and more productive. World class production facilities should also be more attainable to start-ups and SME’s.
Having a consistent business model, has helped our clients realise that there are alternative methods to get to the next level of food production. Our approach is derived from a Start-up method where we collaborate with our clients at the pre-scoping phase to capture their requirements and align these accordingly with our criteria when designing a food facility, notably:(1) operational safety, (2) food safety & quality, (3) levels of automation (4) production efficiencies and (5) future innovation capabilities.
At RMR, we understand that small and medium size food manufacturers must keep up with the fast paced innovation culture and future trends to thrive, which is why we design food facilities and processes for a sustainable future. For example, the services and factory layout are smartly designed upfront, allowing potential new technologies and future line extension with minimum disruption to the production schedule during installation, the processes are engineered and automated to facilitate optimisation, continuous improvement programs and to assist in validating new SKUs.
If you would want to discuss more about your food processing facility and processes, please reach out to one of our engineers at RMR Process or speak with Peter Taitoko on +61 03 9023 9132.
RMR Process - Keeping Food Manufacturing Alive in Australia
K Prelovsky, RMR Process.