FOOD & DRINK
A summary of what makes up The Gourmet Guardian ’ s HACCP qualification
shortage of clients that require the guidance and support of The Gourmet Guardian , but this brings about a particular challenge , one that Buckett continues to work hard to overcome on a daily basis .
Buckett believes that a number of clients and customers seek out the support of The Gourmet Guardian because they feel they have to , through a warning or even a compliance failure .
“ There ’ s an old adage of prevention being cheaper than the cure and it ’ s very evident in this space ,” he says . “ People often don ’ t feel happy to invest in the areas where customers don ’ t see and that ’ s a real challenge for us .”
This is where Buckett ’ s hands on experience on the other side of the kitchen counter comes into play , as when he connects with a client he has that understanding of the working environment - he ’ s lived and breathed it . He can see where the costs are and , more importantly , where the savings can be realised .
That ’ s what his vision for The Gourmet Guardian boils down to , helping clients see not only the benefits of having the right accreditations and certifications , but the significant cost savings now and in the future that the company can help them achieve .
Naturally , this cost aversion sees potential clients look elsewhere .
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