- Our Story -
A challenge of preseverance
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.
This all started a very long time ago, at least for me it seems. I was only 5 when my parents, Christian and Josy Godinot, started the family business. Funny enough I do remember when they named it after me: “Franck Food”.
Coming from South West of France and having had training in the traditional methods of French “conserverie”, my parents went full steam with creating a small meat canning factory in South Africa.
The initial setup was long and difficult, a lot of trail and error getting the recipes right. Once everything was sorted and a good Food Safety Plan was implemented, Franck Food ended up with a stunning range of high quality traditional French style products!
My parents worked hard to push the “unknown” products into the South African market, and with perseverance comes success. Orders from gourmet shops, delicatessens, gift shops and corporate hampers were plentiful, followed by local advertising in newspapers and magazines. Things were looking great!
The rapid progress allowed for an increase of the team to 8 people and to develop a new range using the African game meat aimed at the tourist market. At the same time, accreditation of our HACCP plan for export was on its way.
Unfortunately, towards the end of 2000 we decided to make plans to leave this beautiful country due to unstable circumstance within South Africa.
The search for a second home took some time, but after the many visits and meetings with different agencies my parents found a place in the beautiful Murraylands in South Australia. Thus commenced the relocation process.
A great thanks to the department of Trade & Industry of South Australia and the Murraylands Development Board among others for their extensive help, 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.
Franck Food moved in to the new premises during 2004, with a lot of revamping the factory to suit our purpose, installation of all machinery, adhering to regulations and sourcing raw materials. This took more time than expected but with perseverance comes achievement.
In 2005, after successfully obtaining the “Approved Persons Course for Thermal Processing of Low-Acid Foods” required by the Australian hygiene authorities, the first production run could start.
2008 – 2016
Franck Food did not flourish as expected, the tourist market is quite different in Australia. Never the less, a constant customer base was created with regular orders, as well as a small shop for walk-ins. This was enough to maintain a peaceful lifestyle.
However my parents were looking to fully retire, I decided to take on the business and reboot.
And here we are today! New labels and a new website, but still keeping the traditional recipes that people have loved over the years.
For me, this story has just started and I am really looking forward to the future!
Josy & Christian
Godinot Monteith, 2006