Example Services - fully Tailored to Your neeDS

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• Continuous Chocolate Improvement through Ongoing Line Support and Coaching
• A support program designed to step-change the performance of your people and processes
• It considers your people, product, procedures, equipment and materials
• The requirement for change is identified, enabled, managed and supported

• Individual or team coaching
• Remote or on-site coaching
• Classroom or on-the-line coaching
• 1-2-1 or groups
• Specialist Chocolate Training and Workshops
• Business and Material Strategy Workshops
• Interim team coaching and leadership
• Basic, Intermediate or Masterclass levels available

• Call outs and emergency visits
• Cocoa processing optimisation (bean processing, roasting, nib milling, cocoa powder production, cocoa butter production)
• Chocolate manufacturing (Refinery) optimisation
• Chocolate processing optimisation (tempering, enrobing, moulding, depositing, cooling) 
• Plant recommendation and commissioning support 
• Export production risk assessments and optimisation
• Hot weather risk assessments and optimisation  
• Specialist bloom and fat migration investigations
• Trial support (new ingredient/new recipe/new supplier change)
• Product quality troubleshooting including bloom investigations
• Short term staffing support

• Recipe cost saving programs
• Process improvements to enable new recipe implementation
• Value improvement programs
• SKU rationalisation
• Business continuity project management (eg. currency or geo-political sourcing risk mitigation)
• Supply failure incident management and futureproofing
• Supplier performance improvement
• Supplier partner development
• New supplier and new ingredient introduction

• Identifies and improves points of weakness in terms of productivity, business continuity and quality
• Increases overall efficiency and profitability.

https://brettbeardsellconsulting.co.uk/blog/f/e2e-chocolate-business-review---save-money-reduce-risk?blogcategory=Services+Offered

Typical scope :

• Recipe spec and design
• Procurement processes
• Supply and delivery
• On site material storage
• Use and application - tempering, enrobing, moulding, depositing, cooling
• Finished product handling 
• Warehousing and distribution
• Skills gaps and training needs

• New chocolate recipe development from concept to launch
• Nutritional improvement project management (dairy free, sugar reduction, saturated fat reduction, calorie reduction etc)
• Technical roadmap and platform development 
• Development of Regionally and Globally compliant chocolate recipes