by Mark Campbell

Perfect partnerships

The building blocks of a successful business

Working together builds the perfect partnership
baked goods.jpg

The core of a relationship with longevity is a strong partnership. This extends into the business arena, where a profitable business requires suppliers that go beyond the paperwork.

The word ‘partnership’ is defined by Wikipedia as “an arrangement where parties agree to co-operate to advance their mutual interests.”

A great example of a partnership in the baking industry is a milling company that’s been milling grains since 1919 and which has been sharing information and knowledge with the baking industry to ensure current professional bakers can manage a wide range of challenges and remain confident in their businesses.

“There is no better word to describe the manner in which we treat and deal with our customers,” says Billy Oosthuizen, managing director of Foodcorp Milling. “The way that Foodcorp Milling extends this partnership to its customers is through our dedicated technical and sales champions.”          

Foodcorp Milling provides clients with personalised solutions that drive profitability and output for corporate, professional and in-store bakeries. These teams not only enable bakeries to produce the best tried and tested quality products consistently, but also assist them to manage their processes through continual up-to-date baking techniques and by creating a reliable and cost-effective work flow.

Technical support teams are located throughout South Africa and these qualified bakers and confectioners have over 320 years of experience between them, along with impressive credentials of master baker and accreditations from the American Institute of Baking.

Supreme Flour has embarked on a new approach to innovative partnerships in the in-store bakery environment by introducing branded activation teams who promote and drive sales of baked products made from Supreme Prepared Mixes.

Technical support teams deal with a range of different issues with which customers are faced. These include, but are not limited to, machinery and technical knowledge, training and development of bakers at their own premises, short courses to brush up on baking skills, recipe costing and rebalancing, and providing baking tools. 

“To completely put bakers and even the various levels of management of in-store bakeries at ease, we invite them to participate in mill tours and specialised training at our extensive test bakeries located at our mill in Pretoria,” says Oosthuizen. “Although some may find it strange that we invite senior management, it lets the bakers know that their management is interested in their department and at the same time demystifies the workings of an in-store bakery for managers who may still be uninitiated in that area.

“They also get to understand the fundamentals of the stringent processes applied at Foodcorp Milling, which results in the consistent quality of the flour produced.

"As a result of fostering real partnerships with clients, we enjoy long-term agreements with them, some for as long as over 40 years,” he says.

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Issue 45


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