Case Study

Cream of the Crop

How Conscious Kitchens helped Cream of the Crop streamline procedures and assist business growth through a tailored approach

“As Cream of the Crop began to grow, I knew that I needed a HACCP Plan specific to me, not just another cookie cutter option – something that was unique to my business. Amy’s services aligned with my need for a tailored plan, and later we addressed my concerns about food waste when she assisted my transition to zero-to-landfill.”

Giselle Makinde | Founder, Cream of the Crop

Overview

In 2020, Giselle Makinde started Cream of the Crop Gelato, a gelato company that battles food waste by using surplus ingredients (otherwise known as perfectly good food) to transform into a great tasting treat. As her business grew, Giselle was struggling to keep up with the endless documentation she was required to complete. Despite hours of online research she found herself bogged down by the requirements and ill-fitting solutions. She knew her business needed a personalised solution for streamlining procedures, fast.

After connecting with Conscious Kitchens on social media, Giselle expressed her need for a personalized HACCP plan, and asked Conscious Kitchens to help. After just one visit and a good understanding, a unique HACCP plan was created for Cream of the Crop, and a follow up visit was conducted to ensure processes were running smoothly.

Additionally, Giselle was able to lean on Amy for support in completing documentation for new business suppliers, without the stress of misunderstanding their requests. “It made all the difference having someone in my corner that could support me at short notice with industry specific questions.” said Giselle.

In 2022, when she decided to take the next step and transition Cream of the Crop to a zero-to-landfill business, she contacted Conscious Kitchens again for support. In just a few short weeks, Cream of the Crop was operating as a zero-to-landfill business.

Solution

After working with Conscious Kitchens on her HACCP plan and going zero-to-landfill, Giselle feels confident sharing her HACCP plan with new customers and her waste costs have dropped dramatically after going zero-to-landfill.

Giselle feels proud knowing that she is ready for her inspection at any time and can explain the processes behind her zero-to-landfill operation.

Find out more about what Conscious Kitchens can do for your food business today.