Member Article

Expansion is icing on cake for Destiny Foods

Leading North West-based dessert and speciality food manufacturer, Destiny Foods, has announced that it has secured a 30,000ft2 new warehouse, tripling its storage capacity.

Work has already begun on a two stage transformation of the warehouse into a 1700 pallet cold store, which will allow the business to extend its wholesale range and streamline its distribution service.

The expansion follows an annual investment of over £1m into Destiny Foods’ portfolio of state-of-the-art equipment, as well as a new fleet of multi-temperature vehicles and a 27 tonne multi-temperature truck. The business also recently opened its new ‘Innovation Centre,’ supporting Destiny Foods’ ambitious new product development plans.

With a projected turnover of £13m in 2015, Destiny Foods has seen a 14% year on year increase in sales, now boasting 1,373 national clients spanning international hotel groups, national restaurant chains, stadia, breweries, travel and independent catering sectors. This includes significant expansion into the airline catering industry over the past few years.

The business recently restructured its customer services and telesales arm to better cater to customer demand, bringing in additional talent that has taken employee numbers to 155.

Richard Watts, Founder and Managing Director at Destiny Foods, commented: “Continued investment into the best equipment, facilities and staff has enabled us to develop the strongest product range we’ve ever produced in 2015.

“We understand the needs of our customers and the market they inhabit. The businesses we supply recognise us for delivering both quality products and great service – factors that have led to us winning numerous high profile contracts this year.

“The focus now is on expanding our wholesale and artisan ranges and growing our UK-wide presence even further in 2016.”

To find out more about Destiny Foods and its services, please visit: www.destinyfoods.com

This was posted in Bdaily's Members' News section by Ben Nicholas Jones .