The premium fresh pizza company was founded by a talented pizzaiolo, backed by several financial partners with strong connections in the Italian food world and the Horeca Channel.
Upon joining the company, I found a high-quality product already being sold through a specialized client, presenting the opportunity to bring restaurant-quality pizza to supermarkets. Additionally, there was a new workshop with a production line operating at half capacity, with all necessary investments already completed for a significant volume expansion.
The project focused on preparing an FMCG launch to quickly fill the workshop’s capacity. This involved reopening and redesigning the product cost structures, as well as developing new ones based on consumer preferences.
Operational changes were made in the workshop to maximize production efficiency and optimize resources.
A highly manual management method was replaced with an ERP system (Navision) for the order-to-pay process, alongside the implementation of another software (Capture) for workshop control.
I trained the finance and quality teams, and within 10 months, the company achieved IFS Food certification.
The results included an expanded range at Ametller Origen and entry into Bon Preu, BonÀrea, Aldi, and Lidl—providing the necessary volume to operate without losses.
