Have you ever wondered what a typical working week looks like for the team at IFP? In our new ‘Meet the Team’ mini-series, we get to know a new member of our team a little better each month, finding out more about their role and their experiences here at IFP.
In this blog, we chat to Tony Hennessy, client solutions manager.
How long have you worked at Integrated Food Projects?
I joined IFP in late October 2019, which was just enough time to familiarise myself with the wider IFP team prior to the pandemic, something I think no-one could have foreseen or planned for!
A positive that emerged during the various lockdowns since last March has been our ability to adapt to new methods of working collaboratively, both in fostering client relations and the delivery of projects.
What does your role entail day to day?
The main focus of my role is client relationships – I work closely with them to understand the unique challenges they face in their manufacturing environment and then I communicate these to my colleagues. Using the team’s wider experience within the food and drinks industry, we then propose solutions which meet and often surpass our clients’ expectations.
My role is challenging, and some of the huge range of businesses that we work with present us with situations that initially may seem insurmountable – the main goal is to collaborate positively with the rest of the IFP team and get the results for the client.
What’s your experience pre-IFP?
Prior to joining IFP, I’d spent almost 25 years overseas working primarily with the United Nations in a variety of locations. I settled in Israel, where I worked as the global sales lead for a leading equipment manufacturer of advanced mixing systems for the food and beverage industry.
The role involved extensive international travel and was extremely rewarding as it enabled me to develop personally through the regular interaction I had with clients from various cultures and different countries.
What do you think the future of food manufacturing looks like?
I think we’re moving into a really exciting period for food manufacturing as the industry embraces new levels of technology including robotics, higher levels of automation and artificial intelligence. The evolution of food manufacturing is at such a rapid pace that what was seen as revolutionary a few years ago can, in some instances, is already be out of date.
Sustainability and the impact our industry has on the environment is also becoming more important to the consumer. As a result of that we are seeing a more focused effort from businesses to reduce their carbon footprint across the whole supply chain, as well as delivering more efficient use of natural resources.
When you’re not working, what can we find you doing?
I moved to a new house towards the end of 2020 so at the moment, most of my weekends are spent working on DIY projects and renovations!
In more normal times I travel as much as possible both in the UK and overseas to visit friends and family. I’m also lucky enough to live in an area of natural beauty in Staffordshire and enjoy spending as much time as I can walking the trails and canal paths.
I’m also a bit of a vinyl geek and when time allows, I put the tunes on and relax with a nice glass of red!
Keep your eyes peeled on our LinkedIn for our next instalment in this series.
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