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Organic meat dream a team challenge!
Presentation plan • History • Who we are • How did everything started • Mission-‐vision-‐value • Product • Marke9ng • Promo9on tools • Customer descrip9on and rela9onship • Distribu9on and partnership • Inspira9on • Employee and external help • Strategic decision • Challenge
• Family run business (second generation) • Organic agriculture for 30 years • Funder : Hans Buecheli, Rhein valley native • Immigration in 1978 from Switzerland • Pionner in organic farming • Passionate about organic agriculture- hand and knowledge concerning is trade
History of the company
Viandes RHEINTAL Meat
Organic since 1984
210 acres in organic culture
Organic livestock • 60 head finish beef (contract 200 beef) • 700 head finish pork with 50 sows (contract 200 pork)
Organic field’s crop
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• Finish pork and beef on litter • Access to pasture 8 month / years • Fed only certified organic food • No hormones and antibiotics • We use natural products such as apple
cider vinegar with garlic and seaweed as a preven9ve measure.
Description of the livestock mix breeding beef and pork
Organic beef (finished)
Organic pork (farrow to finish)
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Meat processing • Superficies: 5000 square feet • We do everything, except for slaughter • About 3000 to 4000 pounds fresh and frozen meat / week
• About 650 pounds deli meat / week
Who we are? We are very complementary in our personality and we developed an
essen9al common interest of organic farming
• Sébastien Angers - Agronomy - Expertise in organic farming - In charge of field’s crops and livestock
• Guylaine Buecheli
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How did it start and why? • Difference between organic meat and
conventional meat
• Make a difference for a high quality meat
• No idea on how to cut and process meat
• Research on the web to learn all there was to know about different parts of animal
• Working in butchery
How did it start and why?
• Open a stand at Jean Talon Market: huge open market in Montreal. It is a real jungle for liWle producers like us.
• First contact
• Learned the importance between consumers and products.
How did it start and why?
• Knock at the doors of every shop
• It felt as though I was raising awareness , rather than selling my product.
• Slowly, word started to catch on about organic meat and hard work paid off
Mission: Offer organic, high quality meat to the consumers who are
concerned about not only their health but also health and well-‐being of the planet and the animals.
Vision: Establish an organic, family oriented company, which integrates the
opera9ons of culture, breeding, marke9ng and processing of organic meats.
Business plan: • Helps keeping our business on track. • Helps monitor the progress and the profitability • Helps adjust the planning.
Value: • Authen9city Stay authen9c to who we are, and what we represent as a company and
individuals. We will stay genuine and authen9c in every task we undertake.
• Dis9nc9on A strong desire and an innova9ve spirit, which constantly pushes us to discover
new, improved, and more effec9ve ways of doing things.
• Durability “We do not inherit the earth from our parents, we borrow it from our children” Antoine St-‐Exupéry
Respec9ng the environment through proper agricultural prac9ces equates respec9ng the future genera9ons, who have no choice but to inhabit the world we leave behind for them.
Product All organic and gluten free
• Fresh meat : Beef, pork, veal Sell whole, halves, quarter and detail
• Fresh deli product: ham, sausages, pâté, creton… • Prepared meals: meatball, spaghed sauce, meat pies…
• Dried deli meat: new since 5 month • Prosciutto
• Lonzo • Saucisson (dried sausages) • Salami • Rosette de lyon • Etc….
Product All organic and gluten free
200 SCU High-end cuts, deli meat sold restaurant and fine butcher shop Ground beef big seller on retail store
Retail outlet
40%
30%
16%
6% 8%
Direct-‐to-‐consumer
Natural food store
Conven9onal food store
Restaurant
Fine butcher shops and delicatessen
Direct-‐to-‐consumer (40%) • Food and farmer’s market • Direct on the farm (Stand) • Web site (Base on 400 homes)
Ø Useful tool to promote our product
Ø Best investment
Natural food store (30%)
• Over 80 stores
Conven9onal food store (16%)
• Over 20 stores • Listed Sobeys (IGA) since 3 months
Restaurant (6%)
Fine butcher shop and delicatessen (8%)
• Mostly top of the range • Working closely with chef
This one is going to increase a lot in the next few years with our new dried deli product.
Promotion tools • Many exhibi9on shows, food fairs and food markets: excellent
places to meet buyers and understand their requirement and let them know that your are in the market.
• Word of mouth • Brochures, pamphlets and Shelf-‐talker • In-‐store demo: Contact with consumers and have direct feedback
• Facebook and twiWer: Ø Publish up date or news. Ø Consumers love to connect and know more.
Customers description • Customer who are caring for there health and have an environmental preoccupa9on
• The European customers who are ahead of us in organics and therefore demand it
• Younger couples with children who want the healthy benefits of organic products.
• The ethnic customers • Surprisingly some of our customers are vegetarians!
Relationship with customers • Establish and maintain a strong rela9onship with our customers
• Consumers are increasing looking for a shopping experience such as: mee9ng the farmer and connec9ng with producers of their foods
• Delivering what is expected of us: a consistent supply of consistent quality product
• Raising awareness and believing in our product with passion is the key for us.
Partnership We created a partnership with Viandes MorrisseWe
conven9onal meat butchery
• We hold 30% of the business. • We have Access to a large team. In one day, we can cut a large amount of meat ready to be delivered on the next day.
• Secure our price for the cuts.
Investment 2012 (commercial kitchen and dryer)
Ø Extension to Viandes Morissette Ø Provincial expected plan
Inspiration
• Mostly Switzerland and France
• Studied in Auvergne, France • Switzerland butcher came
in Quebec for 2 months • Colorado for jerky
Distribution • We own one refrigerated truck in partnership: home and store delivering twice a week
• Distributor for farther region: Ga9neau and Lauren9de
• IGA banner: We deliver at distribu9on center and dispatch to their store
Employee It is very important for us that our employees are engaged and commiWed to the
organiza9on and to feel like they are part of the team.
The farm employs 5 peoples • 1 administra9ve assistant • 1 in the deli sec9on and sausage making • 1 packager • 1 drivers (delivery man) • 1 farm hand Viandes MorrisseWe makes the butchery 8 employees
External Help Surrounded and inspired by like-‐minded people
• Deli meat consultant: helped us develop deli product in order to respect organic cer9fica9on and MAPAQ requirement.
• Business coaching: helped us improve our skills, facilitate our
decision-‐making and take our business to the next level
Big challenge to be spouse, business partners and parent
Focusing on our strengths and talents
Communication, respect and listening are crucial
Constantly evolving
External Help
Understand the strengths and weaknesses and establish definition of roles in the business
• Personal coaching
• La Financière agricole: Government ins9tu9on that offers guaranteed loans and crop insurance
• SADC and CLD: Non-‐profit organiza9on that promotes and works to strengthen innova9on, business and community economic development.
External Help Surrounded and inspired by like-minded people
Strategic decision
• Centraliza9on of all our opera9on in a same place: less waste of 9me and beWer communica9on between department.
• Hired a key person at the food processing to manage that department: more 9me for marke9ng and R&D
• Targeted realis9c growth objec9ves and oriented on the effec9veness of the opera9on.
Strategic decision
• Knowing our produc9on costs, making an annual budget and a 9ght follow-‐up of our finance by consul9ng expert
• BeWer logis9c and distribu9on: Geographic advantage facilitate our shipping & receiving and reduce our cost of distribu9on
• Associa9on and partnership
Challenges • Management of the growth business and cash flow:
1. Collec9ng receivables quickly 2. Increasing sales by selling more to exis9ng
customers 3. Reduce inventory purchases 4. Tightening credit 5. Long-‐term amor9ze loan 6. Tracking our cash flow results monthly 7. Making regularly cash flow projec9on
Challenges
• Find organic pork and beef suppliers who respect the same conduct as us
• Find financing and subven9on • Find more retail outlet: Looking further to developing the organic market
• Dealing with loses of fresh meat: develop high value added product with the trim and lower quality cuts.
Challenges
• Developing a brand and product strategy: We are working closely with a crea9ve team
• Developing dried deli meat and expand our prepared meal line
Challenges • Find qualified employee
• Improving the efficiency, accuracy and cost effec9veness in all ac9vi9es of the business such as:
Customer service or supply chain
Increasing efficiency on the farm we invested in:
Grain mills we renovated for a swine nursery Levelling land
Efficiency in organic pork pasture produc9on
We had to learn how to do by trying and doing mistake Pasture design & intensive rotation
CONCLUSION • Teamwork
• Surrounded with people beWer than us and complementary talent
• Crea9ng network • Keep on the lookout for opportuni9es and communicate
• Learn to know ourselves, believing in ourselves and be flexible about changes
• PASSION, PERSISTENCE, TENACITY
Thanks