Baking & Snack - August 2020 - 35

He also predicted that the investment in the new
bread line will open up even more opportunities.
"It goes back to the battleship-destroyer analogy,"
Mr. Hart said. "We've always been able to navigate very well
and positioned our facility to do that with our processes.
If we're at 85 or 90% capacity, what's the answer? Make an
investment. "We not only make investments in Goodcents,
but we also make investments in all of our customers' future needs. As they grow, we invest to grow with them."

Built for growth
Bakers must essentially plan for anything these days, and
that's where Custom Foods' diversity comes in handy.
"We try to make predictions based on what's going on
right now, but it's a fluid situation, and things change every day in this COVID environment," Mr. Hart said.
Custom Foods will do that with the modular, totally
mobile design of the new bread line. If any part of production goes down, components can be transported to
the pizza line to keep production moving. That's the destroyer mentality at work.
"We're designing this bakery so we can do creative
things like that in case something catastrophic happens,"
Mr. Hart said. "We've always got that built-in plan where
we can transform some of the equipment, pivot and still
produce for customers without an interruption in their
supply chain."
That's always been the Custom Foods way. In fact,
plans are underway for an additional 20,000-square-foot
warehouse space to be built next door, and in the next
three years, the company plans to transform the existing

10,000-square-foot warehouse into production space.
In the 2015 expansion, the space was designed with the
plumbing and electrical networks built in, so when the
time comes, it will just be a matter of moving the equipment - most likely another new fully automated pizza
line and the current system for par-baked products -
into the space.
Despite any uncertainty of the future, this bakery
plans to forge ahead.
"It's still about growth, development and expansion,"
Mr. Hurt said. "This is not a conservative 'batten down
the hatches' approach at all. Where we were and where
we want to be is the same as it was six or nine months
ago. How we get there might be slightly different, or
some of the executional components might be different, but as it relates to our goals and vision, we are still
aligned. We're marching ahead to fulfill that."

Automation streamlined
efficiency for Custom
Foods and increased
capacity for its pizza
dough production.

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and many others

www.bakingbusiness.com / August 2020 Baking & Snack 35


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Baking & Snack - August 2020

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