Me and My Factory
4.
Moving into its new site has enabled Ramona’s Kitchen to ramp up production to 70t a week, and only last month it invested in a new blending machine.
However, increasing capacity in one area can put a strain on other parts of production.
“We’ve got this new machine that can make a lot houmous at once, but now we realise we need to pack it quickly, and you need to get more chickpeas in. So, there are all sorts of different pains that we weren’t expecting,” says Hazan.
“We’re frequently low on refrigeration capacity as well, so that’s something we’re going to have to look at.”