farm while practicing physiotherapy, but balancing both roles proved difficult after the birth of their first child. Today, the couple’s complementary roles form the backbone of the business. “James oversees the operational side of things—production scheduling, pricing, logistics—while I handle sales, marketing, and product development,” she explains.“99% of the time, that works really, really well.” Though her parents have stepped back, they remain involved in small ways.“Ray and Jo are our landlords now,” Fiona notes. “They are still involved in the business in that way and are supporting from the sidelines, they’re big supporters.” FROM NOSTALGIA TO NEW FRONTIERS Staying competitive at Springhill Farm means balancing innovation with tradition. “From a development point of view, it’s been a crazy 12 months for us,” Fiona shares, highlighting the launch of eight new products into the Woolworths health food aisle. One of their most exciting developments is the Boodles brand, a modern reimagining of nostalgic treats.“Boodles was a really new and innovative idea that came to market two years ago,” she explains. “They’re a 50% less sugar chocolate confectionery, a 21st century healthy chocolate crackle.” The brand’s success has seen it expand to major retailers, along with outlets such as Ampol, Officeworks, and Viva. This year, Boodles introduced Lunchbox Clusters, designed with health-conscious families in mind.“It’s a five health star, source of fibre, source of protein, gluten-free, plant-based product for kids,” Fiona says. The flavors—vanilla sprinkle, cocoa crunch, and strawberry—underwent rigorous taste-testing by the family’s youngest members.“The thing with having four kids at home is that they’re brutally honest with the feedback,” she explains.“They want to make sure that whatever we bring out is up to standard and something they can be proud of.” Alongside the boodles brand, Springhill Farm also has a range Slice’s which is an extension of the original muesli slice that was enjoyed on the hay bales nearly 40 years ago. This range continues to thrive as a go-to food service product, showcasing the brand’s commitment to quality and tradition. In addition to their own brands, Springhill Farm collaborates with smaller businesses as a comanufacturer. “From a co-manufacturing point of view, we’ve found a niche,” Fiona says. “There are really big manufacturers out there and really small ones, but not many in the middle. That’s where we 14 BUSINESS VIEW OCEANIA VOLUME 06, ISSUE 12
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