Food and Drink - Spring 2014 - 41

Terra Spice Co.

Loyal Team
There are only 10 employees at Terra
Spice - including Abbott - but the team
is focused on continued growth and
success. Experienced chefs are hired to
blend spices, answer phones to provide
product information, consult with chefs
purchasing and create new blends. "I
can't do everything and I think that the
key and the thing that sets us apart is
that we have a great team," Abbott says.
"We have an amazing crew of people
working for us now from different
walks and avenues of life."
Every employee has worked on the
production line and filled orders to
understand the demand and learn the
company's products and systems. "It's a
lot like a kitchen - it's pretty intense,"
Abbott says. "Everyone goes through
production before they do anything

<<

ground up and laying the foundation so
in 10 years, I'll be glad I did it now."
The new facility was completely renovated to provide the best air quality for
the spices. Insulation keeps the building
at 68 F year-round and separate air filtration systems were installed for the
ingredient and packing areas. "We concentrated most on the quality of the air
and the layout for receiving, manipulating and storing our product, which has
to happen in a nice, flowing circle,"
Abbott explains. A receiving bay was
built with two overhead doors and a 12ton air unit, which helps maintain constant temperature throughout the facility even when the doors open. "We will
be able to receive product properly and
not have the heat and humidity rushing
in," Abbott says. "It creates a better
level of service and better product."
Office space was also included for
individual workstations. Each employee
has his or her own desk, computer and
phone to get work done with updated
equipment and systems. "It's my role as
the business owner to give everyone the
tools they need to do their jobs," Abbott
says. "I haven't been doing that. The tool
we needed was this building. We were
pirates in a canoe on the high seas."

Terra Spice stocks and sells only the cleanest and most
natural products available, catering to culinary professionals
around the world. The company continues to work on new
products and may consider retail sales of its blends in the
future. "We have a product that has the potential to do
well in the retail marketplace."

else. Training and making sure people
are cross-trained so they can do more
than one task is key. Every little piece of
the puzzle counts."
Terra Spice's research and development focuses on formulating and reformulating spice blends. Following trends
is a challenge for the company, Abbott
admits, but its priority is flavor above all
else. "We are always taking a pulse of
trends in our personal lives [so] that it
starts to translate into our products,"
Abbott says. "Our identity is in the quality of our blends that are formulated differently than anyone else in the world.
Trends come and go. We need to hang
on to an identity that has staying power."
Terra Spice's business model is sustainable because of the new facility and
growth can become a reality since the
right tools are in place, Abbott says. The
company continues to work on new
products and may consider retail sales
of its blends in the future. Before selling
its creations at local supermarkets, Terra
Spice wants to have a group of people in

place who will create the perfect
designs, blends and instructions for consumers' use at home. "We have a product that has the potential to do well in the
retail marketplace," Abbott explains. "If
we do, I want to have a foundation set up
so we have appropriately exceeded customer expectations."
food & drink * spring 2014 * www.fooddrink-magazine.com

41


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Table of Contents for the Digital Edition of Food and Drink - Spring 2014

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Food and Drink - Spring 2014 - Cover1
Food and Drink - Spring 2014 - Cover2
Food and Drink - Spring 2014 - 1
Food and Drink - Spring 2014 - 2
Food and Drink - Spring 2014 - Contents
Food and Drink - Spring 2014 - 4
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Food and Drink - Spring 2014 - Cover3
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