How an ops guy helps ProEx Food create value-orientated solutions

"We started a podcast to keep in touch with our clients when face-to-face meetings aren’t possible"

The fruit and vegetable sector is continuously globalizing and companies from all walks of the industry notice the strain on the international connection due to the COVID-19 pandemic. Businesses everywhere are struggling to keep their clients in the loop and engaged when they can’t visit them personally.

We talked to Nick Maglio from ProEx Food LLC, a processing and packaging solutions company with offices in the US and Germany, about how they’re coping with the situation – and how they’re using the chance to let their employees shine: “We started a podcast to keep in touch with our clients, even when face-to-face meetings aren’t possible. We also want to show our listeners that we are not your regular kind of machinery manufacturer.”

In the most recent episode, Nick Maglio, Director of Marketing, sat down with John Swanson, Customer Solutions Manager. Nick and John discussed how John’s goal was and is to help his customers make money and improve cash flow. “John has over 40 years of experience in Ops and has a very hands-on way of explaining the processes of the industry”, Nick tells us.


John Swanson

Swanson is not the only one with an interesting background that helps ProEx Food to develop complete solutions for their clients: CEO and cofounder Ross Lund has a finance and leadership background. CTO and cofounder Daniel Ghadiri comes with engineering and packaging experience, and shows how to add technology and end-to-end solutions for all customers, including fresh market. “We understand the real costs that go into processing, and how to establish the return. When more help is needed, we have partners for financing options. We are proud of how holistic our solutions are, and how that equates to value-orientated enhancements for their customers. This wide field of expertise is something we want to highlight in our podcast.”

They discussed recent projects where they
created solutions for customers addressing safety and labor issues. They also covered how much waste they look to remove, and how this equates to sustainability. These projects include: Asparagus packaging, processing leafy greens, automatic processing of sweet corn for the fresh market, bulk frozen vegetable processing, weighing and transportation, as well as waste separation and reduction in transportation need for it.

Nick and John further covered how these initiatives addressed both direct and indirect labor, improved product and employee safety and reduced waste. When combined, they formed another level of sustainability.

“We have many people working for ProEx Food that bring their very own insights into different aspects of processing on packaging. With the help of this podcast, we want to introduce them to our clients and show how they can push us towards finding the perfect complete solution, personalized for your business.”

You can listen to the podcast here.

For more information:
Nick Maglio
ProEx Food LLC
marketing@proexfood.com 
www.proexfood.com 


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