Last Updated 1/8/18
7. If so, are the processor's trucks:
clean?
in good mechanical condition?
have temperature recorders for perishable products?
secure from tampering?
8. Does the processor allow credit for back-hauls?
9. Does the processor offer replacement for out-of-date product pick-up?
Labor
1. How many employees does the plant have?
2. Have plant employees had adequate training?
3. How much additional training will they require for your operation?
4. Do plant employees receive adequate compensation?
5. Do plant employees perform quality work?
6. What is the average length of employee service at the plant?
7. Are the existing labor contracts and labor practices restrictive?
8. Is the plant unionized?
9. Does the plant have a history of labor strife?
10. What is the plant's strike record?
11. Does the processor have a history of labor strife?
Building and Utilities
1. Does the plant appear to be well-maintained?
2. What is the plant's annual maintenance budget?
3. Does the plant have the following desirable features:
temperature and humidity controls?
bird and insect screens?
air curtains?
personnel control?
fire protection?
4. Does the plant have any of the following problems:
physical abuse to packages?
inappropriate stack heights in the warehouse?
overhead dripping?
floor sweepings?
peeling paint?
out-of-date ingredients?
improperly tagged ingredients?
off-spec ingredients?
metal or plastics?
5. Is there sufficient boiler capacity for your requirements?
6. Is the steam quality sufficient for your requirements?
7. Do you have any special steam requirements (for example, culinary steam for product contact or extra-
high pressure steam)?
8. Is there sufficient air compressor capacity?
9. Is there sufficient refrigeration capacity?
10. What is the source of the plant's water supply (city water or well)?
11. Is the supply adequate?
12. Are there any restrictions on water usage?
13. Does the water quality equal that needed for your product?
14. Is the water treatment used compatible with your product?
15. How is waste water treated (plant system, city system, other)?
16. What are the discharge limits (BOD, suspended solids, fats, other)?
17. What are the costs of water and waste treatment?
Last Updated 1/8/18
Ingredient Purchasing and Handling
1. Who will purchase the ingredients for your products?
2. How often and in what quantities will the ingredients be purchased?
3. How will they be transported to the plant?
4. How will they be stored at the plant?
5. Does the plant offer an adequate and dependable inventory tracking and control system?
6. Is there a system to ensure that your ingredients will be used for your products?
7. Will the processor keep your ingredient suppliers, costs, and specifications confidential?
Continuity of Operations
1. How many other customers does the processor have?
2. Are any of the customers competitors of yours?
3. How will the processor arrange to meet his contractual agreements in the event of strikes or work
stoppages?
4. Does the production agreement include contingency plans in the event that the processor is bought out
by one of your competitors?
5. Will the company be able to maintain business operations if it loses a key client?
6. Do other customers confirm that the processor is reliable? service oriented?
7. Is the processor's operation profitable?
8. What does the processor plan for the future:
expansion?
merger?
retirement?
other (explain)?
Costs
1. Can you determine the actual cost to the processor for the following:
ingredients
package material
manufacturing costs
overhead costs
profit
2. Are the allowances for manufacturing loss based on verifiable performance?
3. Who pays for major additions, repairs, and maintenance to the building and processing systems?
4. How will charges for ingredients purchased by the processor be tabulated?
5. Will you be allowed to inspect original invoices for charges by the processor?
6. Are control procedures in place to ensure that manufacturing losses charged you are actually
occurring?
Miscellaneous
1. Will the formulation of your product be kept confidential from competitors who also use the plant?
2. How will this confidentiality be assured?
3. Will the processor ensure tight security prior to the introduction of new products?
4. Will the processor allow you unrestricted access to the plant during production of your products?
5. How often will you inspect the plant?
6. Will inspections be scheduled?
- Information provided by Sverdrup Corp
Top
Last Updated 1/8/18
Kitchen Space Available to Rent
Boulder Gluten Free Commercial Kitchen/Bakery Space
Clean, licensed and inspected commissary kitchen available to share in south Boulder. Ideal for gluten free
baker or food producer. Commercial bakery equipment (gas rotating rack oven), walk in cooler/freezer, mixer,
induction cook tops, cool and dry storage available at no extra cost. Flexible schedule with main tenants. Rate
is $9-18/hr depending on schedule and usage. Includes utilities, WiFi and basic supplies. $500/month
minimum rent preferred, plus deposit. Your operation needs to be insured and licensed. Call (303) 415-1916
or e-mail
bouldertamales@gmail.com
with your time requirements, type of business, and equipment needs.
References requested. Convenient Table Mesa shopping center location with many amenities.
Top
Boulder Homemade, Inc.
3220 Prairie Ave.
Boulder, CO 80301
Ph. (303) 494-0366
E-mail:
corporate@bouldericecream.com
www.bouldericecream.com
Food Manufacturing Production Space in Boulder near 30
th
/Walnut (Sub-lease). Welcoming natural and/or
organic food manufacturers! Conventional products dependent on ingredients. Core facility is USDA organic
certified. Production space is 1,000 sq ft OR two, 500 sq ft spaces all with washable floors and 2 trench drains.
Additional space in dry storage, walk in refrigerator, walk-in freezer. Access to dishwashing/clean room. Office
space includes a 240 sq ft room with closet and a 292 sq ft room. Pricing dependent on space(s) needed.
Contact
corporate@bouldericecream.com
.
Top
Boulder Kitchen Share
Boulder’s Most Affordable Kitchens
Contact: David Salzman
6333 Arapahoe Ave.
Boulder, CO 80303
4593 N. Broadway St.
Boulder, CO 80304
Ph. (720) 435-1980
E-mail:
boulderkitchenshare@aol.com
www.coloradokitchenshare.com
Fully Equipped Pastry / Ice Cream / Food Products
Special Steady Shift Prices starting as low as $ 4.25 per hour. NEW PROGRAM - RENT TIME AS YOU NEED
IT FOR JUST $99.00 PER MONTH (includes 10 hours usage - rent additional shift time for $ 10.00 per hour ).
Exclusive use of the kitchen during your time shift. Wireless Internet on site. Brand new full size Duke
convection ovens, Hobart Mixers, 23 QT ROBOT COUPE FOOD PROCESSOR, blast freezer for ice cream,
Coldelite Batch Freezer (ice cream machine) Cleveland Steam Kettle, Dough Divider, Dough Sheeter, large
storage freezer, plenty of refrigeration and dry storage space. 24 hour access to dry, refrigerator, and freezer
storage area. Utilities included and no hidden charges. Relaxed atmosphere which promotes creativity. AIR
CONDITIONED KITCHEN and WIFI.
MOBILE FOOD TRUCKS, CATERERS, AND MOBILE FOOD CARTS - We are very interested in supporting
your business. $ 99.00 per month ( includes 10 hours prep time in kitchen - rent additional shift time for $ 10.00
per hour ) Unlimited use of our new cleaning kitchen ( 24/7 access ) starting 5/1/12.
Dostları ilə paylaş: |