A CHALLENGE OF PERSEVERANCE...
1991-1993
Born in South West of France and trained in the "conserverie" of Foie Gras
we decided in 1991 in the middle of Johannesburg in South Africa to run a small preserving meat business similar to those established in France. Wanting our new enterprise to remain a family business
we named it after our son: "Franck", Franck Food was born.
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1993-1995
After a period of setting up, developing recipes and implementing a "Food Safety Program", we ended
up with a range a traditional French style products (Pâtés and "Ready Meals").
first "Degustation/Sales" 1993, Johannesburg
1995-1997
We were delighted with the acceptance of our products at various fairs and markets around Johannesburg.
Soon, orders from gourmet shops, delicatessens, gift shops, corporate hampers.... followed, with snapshots, pictures, photos, advertising of our products in newspapers and magazines...
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1998-2000
Our rapid progress allowed us to increase our team to 8 persons and develop a new range using the African game meat aimed at the tourist market.
At the same time, accreditation for the export program (HACCP) was on its way.
 2000
Meanwhile, the crime in South Africa was rampant. After several violent personal assaults in 2000, we decided
to quit this otherwise lovely country.
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2000-2003
After extensive research to re-settle on a more peaceful atmosphere and not afraid of a second challenge, Australia became our destination of choice.
Thanks to the help from the department of Trade & Industry of South Australia and the Murraylands Development Board among others,
we discovered a former poultry abattoir situated at Monteith next to Murray Bridge in South Australia.
These premises were ideal to relocate our meat canning plant.
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2003-2008
During 2004, moving in, revamping the building factory to suit our purpose, installation of all machinery,
regulations, sourcing raw materials...took us more of our time than expected but with perseverance comes achievement.
In 2005, after successfully obtaining in Melbourne the "Approved Persons Course for Thermal Processing of Low-Acid Foods" required by the Australian hygiene authorities, our first production run could start.
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Sunrise on Factory
Monteith,
2006
Today, we are in our new and friendly Murraylands environment, working under a certified HACCP system for your security, and hoping to please you with our rillettes, continental and game Pâtés,
ready meals... on our menu list.
Bon Appétit!
Josy & Christian
Godinot
Monteith, 2006
And See you soon...!
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