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Business View Australia - May - June 2016 113
modern equipment which surpassed
the specifications laid down by the
government.
Greg explains how constant
attention to the equipment used in
the business has helped him, “This
shop that we have a business in, is
nearly 80 to 90 years old. It has been
modernised by everybody that has
owned it. The first two companies
installed new equipment and then
when we took over, we made further
improvements. About 10 years ago
we modernised the front of the shop,
which meant new windows and new
cabinets, which resulted in the saving
of a lot of work-time. Switching the
refrigeration system to an upgraded
version has saved us about 16 hours
a day.”
Outsourcing of work
The business has used innovative
techniques to stay ahead and has
incorporated several strategies
aimed at increasing its sales while
maintaining the highest quality in its
products. One step which it took in
this direction was that we stopped
the cooking process and outsourced
it to a company who was also
responsible to ensure the quality of
the product that it delivered. As a
result of this, Greg could use the time
which became available to him to
concentrate on increasing his retail
and wholesale business.
Greg has also outsourced the work
connected with preparing the beef for
sale. When he was doing this in-house
he had to employ three butchers
EVERAGE