Controlled food storage specialist, Rick Bestwick, is celebrating rapid growth with the addition of more than 30 permanent staff.
The new starters, at the firm’s Chesterfield headquarters which was opened in 2017, range from warehouse operatives to apprentices and managers.
Rick Bestwick, which is part of the Magnavale Group, has undergone a transformative period since CEO, Colin Taylor, joined the company in September 2017.
Colin Taylor said: “As our client base expands, our staff base has to expand with it to guarantee our high service standards, and we are delighted to welcome our new colleagues on board.
“It’s an exciting time at Rick Bestwick, and as we continue to grow, we look forward to a bright future together.”
Rick Bestwick claims to have the largest blast freezing capacity in the UK, and a 1,200 tonne per week microwave capability which can increase the temperature of food from -18°C to -3°C in under three minutes.
The business also has plans to further automate and expand its technology offering in the near future.
Taylor explains the increased demand for these technologies and services runs in parallel with the demand for modern companies to scale, grow and simplify its operations.
“While this is a period of rapid growth, this is only the start of our ambitions, not just in Chesterfield, but also at our sites in Scunthorpe, Liverpool and Warrington.”
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
