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| Background |
Forest Produce supplies the best ingredients available throughout the South West of England for those whose reputations rely on uncompromising standards, quality and reliability.
The company has built its reputation for supplying top class ingredients, from fresh truffles, caviar and foie gras to simple things like fresh herbs and salad leaves, delivered 5 days a week in its fleet of refrigerated vans.
Tony Quick and Sales Manager Steven Smith have both worked as chefs and understand what a high-pressure industry it is.
Having your ingredients delivered when you need them without compromise is priceless to a chef - and Forest Produce prides itself in being able to do this.
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| Tony says, “The first consideration of all good chefs is the ingredients. Get those right and your fundamentals are secured. That's where Forest Produce comes in.”
Having visited the Head Chef at the award winning Effings Restaurant Tony saw the system Celsius Systems UK Ltd had installed and was that impressed he ordered the system over the phone for his depot.
Tony said, “I know we haven’t met but I’ve seen Effings system and seen what it does and want one! Can I order today please?” |
| The Solution |
Forest Produce order was taken over the phone, delivered and the initial system was installed within their depot within 7 working days.
So impressed were they with the Kooltrak temperature monitoring system they came back to Celsius Systems UK Ltd to order data loggers to cover their fleet of delivery vehicles.
Loggers are used in recording temperatures every twenty minutes in Fridges and Walk in Cold Rooms at their depot and within each vehicle the logging of temperatures takes place at five minute intervals.
Tony Quick says “I was impressed with the initial prompt service we received on first approaching Celsius Systems UK Ltd and the after sales service.
We have expanded the system into our delivery fleet at a minimal cost and can now boast temperature records of every product from the moment of delivery and storage at Forest Produce to the end user, our customers. As part of our Due Care & Diligence and Risk Assessment Procedures we are able prove the companies HACCP plan is in place and fully functional” |
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