HBK’s Multimillion $ Centralised Factory
Increasing customer demand led to the construction of the Hot Bread Kitchen’s $5 million Centralised Facility at the Lyndhurst Warehouse tax free zone in Valelevu.
The official opening of the centralised hub, also marked the company’s 40 years anniversary.
Finance
HBK general manager finance, Tevita Koroi said the facility cost $2.5 million, while the machine alone cost an additional $2.5 million.
“The customers demand was increasing, therefore we had to centralise 11 of our main products which requires mass production, and this include the small, medium, large sliced bread for both white and wholemeal bread, long loaf, while cream buns and cheese loaf are still made at shop level,” Mr Koroi said.
“At a point in time prior COVID, we were not able to meet the customers demand, we had to set up this facility to meet the customer demand out there.
“Delivery is done during the day and also at night for all the shops,” he said.
“Mass orders could be made at the centralised facility.”
Mr Koroi thanked the Bankers for their assistance as majority of the investment was borrowed from Westpac Bank, which is 70
percent while the remaining 30 per cent was from the company’s cash flow, the total for the capital investment.
Employment
Totally new positions have been fulfilled by about 100 staff at the facility. Most were existing job roles, while one new position was filled, and that is the Factory manager.
Mr Koroi said the Centralised Facility requires specialised people, and more positions are expected to be created soon, such as Quality Control and OHS officers.
Training
Those that operate specialised machines were trained by the machine supplier, Notley’s Bakery Equipment, Australia. The machines are German made.
Shifts
There are two eight-hour shifts, supplying bread to HBK shops from Lami to Nausori, and to external customers, including schools and hospitals, service stations and supermarkets.
Shelf-life
The shelf-life of the products is three days, as long as it’s kept in a cool condition.
Production
2000 loaves of bread are baked in one hour. The daily production varies each day and week depending on various factors.
Tuvalu has been making large orders of HBK products, twice a month and it is delivered to the atoll island by ship.
Two outlets are expected to be open soon, one at Labasa’s Damodar City, and to re-open the branch in Sigatoka after they had closed down as the landlords wanted to refurbish the building.
There are currently 27 outlets providing employment to approximately 650 people.
HBK is looking at creating new health products in the near future.
Founder Outside Market Future Outlook
Mere Samisoni, while briefly sharing how the journey began 40 years ago, never thought that she would become a businesswoman.
Ms Samisoni said it was the training and the values she was taught at home that equipped her to accomplish great things in life.
She is a trained nurse by profession and was in Australia when she saw a shopping center and they made bread at the shop. This concept she brought to Fiji and implemented it, thus the birth of Hot Bread Kitchen.the only retail bakery in Fiji.