Across its two bakeries, portioned cake and gluten free slices accounts for over 50% of Bells of Lazonby’s turnover. Demand is increasing, but the business is close to capacity because production processes are unable to cope with increased throughput.
Michael Bell, Managing Director, explained: “The cake-cutting process currently requires a lot of manual handling such as loading, unloading and packaging the products. These manual processes, as well as the current machinery we use, slow us down and result in inconsistency in the quality of the cut products. Our sales have grown tremendously in the last 24 months and we are in danger of having to turn new customers away unless we find a more efficient solution.”