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Sushi production gears up at Traiteur Côté Mer

09 Apr 2012 | Investment, Health, Nutrition and food

Sushi production gears up at Traiteur Côté Mer

Océan Délices subsidiary Traiteur Côté Mer is opening a 2,700 sq m facility at Capécure II in Boulogne-sur-mer to meet booming demand for sushi (+54% per year).

The company joined the Haliocap business incubator in Boulogne at the end of 2009, occupying two 300 sq m units that are now much too small.

Operations should up and running in the new premises—2,700 sq m, including 1,700 sq m for production and 1,000 sq m for storage—by May 2013.

At Haliocap, Traiteur Côté Mer had hired 30 employees, including two food engineers, all trained in fine-slicing salmon and red tuna fillets. Plans call for another 15 hires after the move to new premises.

Nowadays there are two shifts, turning out two different product ranges. The first starts at a pre-dawn 4.00 a.m., making sushi for sale through supermarkets and other high-volume outlets within four days. The second specializes in ultra-fresh sushi, made and eaten the same day. Both teams prepare up to 30,000 pieces a day. In 2011, output totalled 100 metric tonnes generating total revenue of €2.3 million.

In addition to sushi, the new facility will extend its ready-made meal range to include other Japanese specialties, Chinese soups and more. Asian-food enthusiasts: watch this space!

 

Source : Traiteur Côté Mer / Boulogne-sur-Mer Développement Côte d’Opale

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