Open the door to Cuizina Food Co. and you are greeted by the aroma
of simmering sauces and soups. Housed in its new facility among the
boutique wineries of Woodinville, Wash., this growing company has found
a niche market in creation, production and distribution of gourmet
products. Owner Ric Ferrera took his restaurant background, capitalized
on the possibilities of internet marketing and soon found a need for
production automation.
Assured by a solid customer base and
steady growth, Ferrera researched machinery to fit his needs. Proximity
was key, but not the only factor in his choice. Located just down the
road in Bothell, Wash., Hinds-Bock Corp., another Northwest company
specializing in food equipment, became Cuizina’s machinery partner.
Protecting the customer’s unique ingredients were a part of the first
discussions between Cuizina and Hinds-Bock sales manager Rod Gregg.
Ferrera says, “Hinds-Bock absolutely guaranteed drip-free filling and
gentle handling of our products, and has made good on that promise.”
The
challenges of protecting a customer’s product are not unique for
Hinds-Bock. “We engineer and manufacture custom equipment for special
needs,” Gregg says. To answer Cuizina’s questions about how to manage
progressive growth, the Hinds-Bock team was careful to use standard
equipment that could be gradually implemented. A former and sealer were
recommended.
Standard SP-64 single-piston fillers with the
addition of custom spouting were tested successfully. Managing
machinery acquisition to parallel the growth of its market base became
a requirement. Eventually production space was acquired to make room
for increased production. Moving forward from its original purchase of
a single-piston filler, Cuizina gradually added new lines.
Erik
Bugge, vice president of Cuizina, used the term “consultive
manufacturer” to describe the company’s partnership with customers.
“Customers bring us their own sauces or ask us to create for them. Our
aim is to always produce quality product with quality ingredients.”
With an extensive nutritional database, Cuizina can provide nutritional
analysis as well. The company gathers fresh ingredients from across the
country, spices from around the world, and puts it all together.
Products ranging from 2-ounces to 64-ounces are ready to ship frozen to
suppliers, distributors or direct to the customer within hours of their
creation.
With its main emphasis on their product, Cuizina
needs to be able to know its machinery is reliable. Because equipment
is standardized, parts are interchangeable between machines. According
to Ferrera, the availability of ready parts, a user-friendly service
manual and a responsive have made this partnership valuable. “New
tastes and new market demands are constantly a challenge. We rely on
our machinery to help us meet deadlines,” he says. Cuizina operates
with a just-in-time inventory system which requires reliability.
Both
Cuizina and Hinds-Bock have met the challenges of progressive growth.
Hinds-Bock has been a machinery builder for more than 30 years and Ric
Ferrera has been creating special food aromas for more than 25 years.
Hinds-Bock equipment is USDA approved and always has been designed with
ease of sanitation and maintenance in mind. Cuizina operates under the
USDA HACCP Program. With good management, enthusiastic and well-trained
staff, and solid partnerships, they have each survived national
economic fluctuations. Ric Ferrera remembers, “After 9/11 people tended
to seek out ‘comfort foods’ and our products met that need.” Automation
has only enhanced that ability to bring those products to market.
For further information please contact, the Cuizina Food Co.; Web site: www.cuizina.com ; or the Hinds-Bock Corp.; Web site: www.hinds-bock.com .