Dominic and the Tilba milk in glass team are on the move.
We’ve helped another startup get the concept and operations up and running, and now they are so big, it was time to move onto bigger premises.
I love that I have enough knowledge and patience to assist a business to start. I’ll admit it did get pretty tough during our busy periods, so tough conversations had to be had to make sure we both fulfilled our client orders in time with safety and Tetris maneuvers in the kitchen, coolroom and storeroom.
Dominic has spent years on this concept, we met a whole year before even one drop of milk turned up. Dominic had done his homework. From looking at the stats on plastics in our waste system, recycling efforts, the goodness of pure quality milk being stored in glass and the reduction of microplastics in our water waste as well as our bodies. The convenience of plastic is still harming us, and our environment.
My role, comes in many parts. Teaching someone new to the food industry is one part. Showing where to find suppliers, mentors, how to save time. How to stay clean & tidy. Why being food safe is important. Start ups have so many moving parts, it’s hard to look at what priorities are what. Some folk new to running business have input from families who also have no idea of how the food industry works. So we help to get them into a kitchen, show all the parts the public doesn’t see. There are questions every day, and those questions get asked simply by working in a kitchen.
If you love the idea of waking up and finding fresh milk on your doorstep, please consider Restore. Return, Reuse. Fresh real milk from Tilba Dairy. Filled into glass bottles, delivered to your doorstep. Includes skim milk, Greek yoghurt, Tilba cream, and even farm fresh eggs. Join the revolution. Glass, less plastic.
The re-awareness of plastic reduction has made me rethink some of our practices. Now available, we use biodegradable cling wrap, and use more paper to wrap instead of plastic. I’ve always used long lasting good quality platters, ceramic, wood, stainless steel, bamboo & melamine. I know covid meant most catering switched to plenty of one use only plastic and cardboard, we did use foils and cardboard to facilitate in the best way we knew at the time. But I am very glad we have now swapped back to using our beautiful platters and glasses. Even the amount of waste created with carboard contributes to unnecessary landfill, particularly small plastic sauce containers and water bottles. So we do our best. Recycle what we can. Use less plastic. Purchase less produce wrapped in plastic. Bulk in bulk where you can. Bring your own jars. Use glass, ceramic & food safe metals for storage/packed lunches. Less Waste. More Life.
For us now, we are going to keep the kitchen just Bern the Chef for a while. My workload has increased since covid, and we need a little break from getting Restore up and running, and before that, The Boujee Boards, and at least 10 more startups before them. We can spread out for a little while, we are excited for the Performance Space and seeing what new opportunities come along with.