date:May 31, 2012
g the boundaries on recipes and packaging formats. I think if we can lead the way on quality of product it keeps the job fresh.
I like hands-on management, being down on the shopfloor, mingling with the guys. We have got staff here from all over the world, but none of them are migrants. They all live nearby. We do work with local job centres and some come to us by word of mouth.
We like to give back to the local communities we work with. In Morocco, for example, a lot of children can't read or