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AW Food Consultants

Design and consulting company specializing in the field of public catering

ESTB 2019. During this time, 150,000 m2 has been designed in Russia and the CIS

Main activities of the company:

Design, support and start-up of food production facilities.

Consulting of public catering enterprises: optimization, efficiency improvement, industrial audit, structuring of business processes, transformation, expertise, automation.

MAIN AREAS OF WORK:

Design of food production facilities

Strategic & Project Management

Industrial Audit

Business process structuring

Optimise, increase efficiency

Automation of food factories

Modernization, transformation

Start-up of food production and factories

Where do we start our work?

To determine the required scope of work for planning and design, we begin the collection and analysis of requirements, paying special attention to the following issues:

  • 1 Purpose and objectives of the project
  • 2 Planned assortment and volumes of finished products
  • 3 Planned product demand (B2B/B2C)
  • 4 Planned shelf life and type of packaging of products
  • 5 Logistics requirements
  • 6 Projected growth of product shipments in the development perspective
  • 7 Achieving competitive prices and associated cost reductions
  • 8 On the existing own food production - the possibility of expanding / optimizing processes

Optimized processes and cost-effectiveness are the main objectives of the company AW Food Consultants

Our experts always apply their comprehensive skills in the field of design, automation and digitalization – approaching each project individually

With us, you can be sure of the optimal planning of your production, which already begins at the preliminary stage of the project.

Consulting and design of food production

We share two main areas of our work:

For new facilities:

  • Collection and assessment of the current situation (AS IS) in the presence of an active production
  • Compilation and description of a variable business case with possible options (to BE)
  • Collection of initial data and determination of the characteristics of the object.
  • Analysis of assortment and planned production volumes
  • Creation and description of the production process
  • Selection of technology for industrial processing of food products in the planned production (Cook & Chill, Cook & Freeze, Pasteurization, CapCold, M.A.P., Sous-vide, Vacuum & cook, Slow cooking, HPP and others)
  • Calculation of the required areas for production, taking into account the workshop loads
  • Stage of design of food production (development of project documentation)
  • Selection of equipment (Main, Auxiliary, Additional)
  • Technical design – (Installation plans, points of connection of equipment to engineering systems (Water supply and Sewerage, Power supply, Ladders, Low-current network, suspended electrical outlets, Modified atmosphere, Centralized detergent supply system, equipment skidding paths, finishing recommendations, complete equipment specification (Including capacities, connection types, drainage requirements) Explanatory note, Recommendations for connection)
  • Calculation of resources (production and support personnel)
  • Warehouse, production and logistics planning
  • Author’s supervision during the construction and start-up of production
  • Consulting on building materials in accordance with ISO and HACCP standards
  • Assistance in preparing for certification of production according to ISO and HACCP standards
  • Individual project management
  • Development and implementation of a new assortment
  • Description of business processes with the RACI matrix
  • Staff training
  • Implementation of a food production management and automation program

For existing facilities:

  • Assortment analysis (ABC analysis, traffic analysis, assortment update and implementation, adaptation, showcase positioning, planogram compilation)
  • Standardization of assortment and display in the showcase
  • Process Optimization
  • Writing and implementing a development strategy and roadmap in production
  • Analysis and optimization of equipment utilization
  • Compliance with sanitary standards, risk analysis and critical control points
  • Workload of personnel, taking into account the products (calculation of the output rate per number of personnel, including time-management)
  • Production flow, including minimizing the risks of product intersection
  • Optimization of processes in production to increase the rates of output of finished products (acceleration of the process, changing the algorithm of the production chain, synchronization of equipment and workshops according to daily demand)
  • Quality of products (from the quality of raw materials to the shelf life of finished products)
  • Standardization of production workshop management
  • Process automation
  • Implementation of lean production
  • Optimize and reduce the cost of production and monthly OPEX
  • Value-added analysis (payroll, depreciation, utility payments)
  • Staff training
  • Staff motivation (Creating criteria for staff motivation – output, quality, sanitation)
  • Description of business processes with RACI matrix
  • Implementation of service level control
  • Implementation of a food production management and automation program
  • Transformation of production

Experience

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OUR CLIENTS

consultants@awfood.ru

129515

Moscow, Akademika Koroleva 13/1, office 766/768

+7 (495)-748-97-26