The pizza manufacturer Hasa has gone into production with its second production line. After seven years in the market, the medium-sized company is proof that success comes to those who continually strive for quality.
By Nora Schmackert Burg. Since almost everyone likes pizza, it’s hard to go wrong. That was also the thought of Hasa managing directors, Andreas Czayka and Holger Pitsch, when they started making pizzas at their factory in the Burg industrial park in 2006. From the outset, the idea for the business was to produce a frozen pizza with restaurant quality. Moreover, the entire production needed to meet “clean-label” requirements. This not only meant doing away with rising agents and hardened fats and using only natural ingredients, but also making it easy for the consumer to identify.
Their strategy worked. Starting out with 3 million pizzas, today, almost 7 years later, the number has risen to over 60 million. The pizzas are shipped throughout Germany. This month, the second production line was introduced in a new production facility. Andreas Czayka explains: “We now have the opportunity to increase production in the next few years to 100 million.”
For this purpose, new skilled employees will be needed. The medium-sized company currently already has 143 employees. This also includes this year two trainees: an industrial management assistant and a mechatronic technician. Holger Pitsch further notes: “Next year, we’re also going to have an apprenticeship for a food engineering specialist.”
To date, Hasa has not only invested €30 million into the Burg location. The company, at the same time, supports the region’s job market.
When it comes to the future of their firm, the managing directors remain highly confident. Still, they’re not about to leave well enough alone. “We always have to keep up with the latest developments and stay informed about the food sector,” emphasizes Holger Pitsch. Indeed, keeping up with the competition is not even a priority. “The market leaders, Wagner and Dr. Oetker, are not corporations that we will be able to overtake anytime soon – nor do we want to,” says Czayka. “First and foremost, we’re concerned with quality.” Maintaining it and constantly refining it, he suggests, is Hasa’s highest objective. “Over the last few years, discussions surrounding safe and clean food have become louder and louder,” elaborates Holger Pitsch. The managing directors are thus more than a little proud that they had already taken up the cause of healthy food and content transparency before the debate began.
The notion that “all of a product’s ingredients must be indicated” was also already embraced by Hasa from the beginning. It takes a lot of work to maintain this standard of quality. “The commodities market is unpredictable and complex. Market prices are highly volatile,” explains Holger Pitsch. Political projects like bioethanol send prices soaring. This results in increasing flour prices, and flour is a key ingredient for pizza,” Pitsch further clarifies, stressing the impact of policy decisions, even on Hasa. However, it is possible to avoid these hurdles through prudent purchasing. The managing directors are thus able to look to other challenges. At the moment, the company is on the verge of expanding its business in Scandinavia. Soon, Hasa’s pizzas will also be available to consumers in Iceland.