Her aim was to create the gourmet chocolates that

Her aim was to create the gourmet chocolates that would be enhanced with local
produce such as heather honey, whisky and locally grown fruit. She wanted the business
to become known for excellence and innovative products.
With assistance from the b ank, Suzy invested in the latest equipment for the business’s
specialist chocolate making factory. J.O.C. gained a reputation for excellence and Suzy
developed good relationships with several exclusive restaurants and hotels. She ensured
that customers received orders on time and developed a reputation for dependability.
J.O.C. also worked closely with some restaurants to create specialist chocolates for their
specific requirements. This meant that J.O.C. had achieved the dual objectives of securing
sales and developing new products was being met.
Suzy fostered good relationships with her main suppliers of chocolate and cocoa from
the Dominican Republic and Ivory Coast. There were two main farmers supplying the
raw material allowing J.O.C. to have alternative sources to enhance taste. Suzy
decided to limit the number of suppliers so that she could develop a very close
relationship as she did not want to run the business with price as the key factor. Suzy
believed in ethical responsibility and supported the Ethical Trading Initiative. The aim
was to create self-help in the communities supplying the cocoa and this fitted in with
her aim of creating a positive culture in all aspects of the business. Back at the factory
all staff were supported in developing their skills, and training for the production staff
ensured a high level of expertise throughout the business.
Growth of the business
Two key appointments from the outset were Leon Houmond and Hafiz Shah. Leon was
appointed as Head of Chocolate Development, Concept Chocolatier; and Hafiz as

4 Assessment Version 1.0
Chocolate Production, Factory Manager. Leon had previously trained in Switzerland,
working alongside Suzy when she was undertaking her qualifications. She knew Leon
was a diligent, creative individual and would prove to be an important part of the
team. Suzy and Leon met every Monday afternoon to discuss potential developments.
This allowed Suzy to be involved in creating chocolates but also time away from the
business to visit customers ensuring that their individual needs were being met and to
meet with suppliers to discuss future needs for production.
The aim of appointing Hafiz was to ensure Suzy did not have to manage chocolate
production in the factory. Hafiz had previously worked for a specialist food firm. He
knew the importance of adhering to hygiene regulations and how team working can
be an aid to success. Hafiz and Suzy met on Monday morning to discuss the weekly
production programme, following which, Hafiz met with the team leaders to discuss
and assign tasks and discuss any potential problems. He believed in trusting his team
and did not routinely check progress as everyone knows what is needed’. Hafiz