Find the money hiding in your operation.
Plenty of plants are busy and still don't make money. The margin usually hides in labor schedules, portioning, yields, contracts and the way managers run the shift. We find it, fix it and put in place the routines that keep it fixed.
Volume is steady or growing, but margins are flat or shrinking.
Overtime and double time have become normal.
Food cost drifts, and nobody can say exactly why.
You don't have a reliable P&L or cost per item for what you make.
Relevant experience
At Del Real Foods, Nacho delivered $9.4M in net income within 12 months after two and a half years of negative trend. At Real Mex Foods he took plant EBITDA to 12%.
Del Real Foods · 2010–2012
Vice President of Operations
Real Mex Foods · 1999–2010
Senior Vice President of Operations, Sales and Research & Development
Tomatek · 2013–2015
General Manager
Results achieved by Nacho Varela in executive roles.
In Nacho's experience: labor schedules, portion control, contracts and safety costs. The mix is different in every plant, so we measure before we recommend.
The goal is a productive operation, not a smaller one. At Del Real Foods, for example, the management team was kept intact while productivity improved.
Some changes, like scheduling, show up in weeks. Larger ones depend on your operation, and we'll tell you honestly what to expect after the diagnosis.
Build better. Operate smarter.
Plant design, equipment layout and start-up for USDA and FDA facilities, plus the quality, sanitation and compliance programs that keep them running.
From recipe to production line.
Industrial formulation, batch sheets, COGS, nutritional analysis and packaging, so a recipe that works in the test kitchen works at production scale.
Better systems. Better people.
On-site coaching for managers and front-line teams, food safety training, and the management routines that build accountability and keep good people.
Share a few details about your operation and the outcome you need. We'll suggest the right starting point.
