When the owners of a successful group of Day Nurseries decided they wanted to produce fresh, healthy food to their own specification, they turned to AVL Consultancy to undertake the initial business modelling and prepare conceptual layouts and equipment budgets for their proposed central production kitchen (CPU).
As specialists in the provision of catering services for children, AVL Consultancy were appointed to prepare a robust and fully costed business projection and associated conceptual layout for the new-build facilities required to deliver the production volumes to make this whole venture a viable business proposition.
Once completed, both elements of our feasibility study would enable the client to make an informed investment decision.
Besides the development of the expected spreadsheets and plans, we also took the owners on a tour of an existing CPU so that they could understand the dynamics and logistics of such a facility.
This extra dimension to helped enormously in the level of understanding and confidence that we were able to deliver to our client.
AVL produced a detailed strategy document containing a number of business scenarios for consideration. Prepared by our team of sector specialists to ensure the latest industry standards were established, it was delivered in draft format for initial discussion before a final version was presented.
The options were based on escalating production volumes and were backed with fully costed food, non-food, labour and equipment projections, demonstrating how and when the proposed CPU would achieve a break –even point and then move into profit.
Production projections were based around a fully compliant and nutritious 3-week menu covering all meals from breakfast through to lunch and afternoon tea, with morning and afternoon snacks and beverages throughout the day.
The clients then retained AVL to act as their “agent” through all the detailed planning and installation processes undertaken by a specialist contractor.
Our continuing role also included recruitment of key management and production staff, the development of the HACCP system, logistics and assistance with the establishment of procurement/supply chain arrangements.
The Professional Nursery Kitchen
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