Hunter's Moon
FOR FOOD AND MEAT BUSINESSES
When the recipe works but the operation is slipping.
You built something. The product is good, the customers know who you are, and the orders keep coming. What you might be losing now is buried in the production line, in the freezer, in the spec sheet that hasn’t been looked at properly in two years. That is where the next bit of margin usually lives.
WHAT WE BRING
Hunters Moon comes in with operator eyes, not consultant eyes. Steve has built and run a charcuterie business and a restaurant from scratch, including every food safety system behind them. Rich has spent his career across butchery, processing and supply. We sit on your floor for a day or two, watch the operation move, and tell you in plain language where the value is leaking.
WHAT WE DO
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Process assessment and evaluation of existing meat and food operations
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Operational consulting and retained advisory work
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Clean label product development, including reformulation of forcemeat products, processed lines including rendered tallow products, bone broths & stocks, & nutritionally balanced convenience meals.
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HACCP system rewrites, refreshes and audit preparation
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More efficient production methods, yield improvements and waste reduction
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Staff training, mentoring and skills transfer
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Demonstrations and tuition for in house teams
HOW WE WORK
Slow and right. We do not parachute in with a deck. We watch the operation breathe, follow the carcass or the recipe through the building, and write our recommendations in language your team can actually use. Then we help you put them in place.
Tell us what you make, what you sell, and what feels stuck. We will tell you whether we are the right pair to help.