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A decadent Cocolat empire

Chocolate makes the world go ‘round in this South Australian success story.

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Terena Blanton-Downs’ philosophy of ‘using the best ingredients and then doubling all the good bits’ is paying sweet dividends for her Cocolat chocolate empire.

Even on a Monday morning, her unique dessert café in Rundle Street is abuzz with customers eager to sample Cocolat’s decadent Guilt and Innocence truffles, fat lamingtons sandwiched with champagne mousse, blonde brownies, dainty iced cupcakes and steaming chocolate tea.

The role of the chocolate in all these concoctions is simple: "It holds all the good bits together," she says with a soft chuckle.

Terena’s passion for chocolate is entwined with her passion for business and is evident in every decision she makes and every new product she introduces into the Cocolat product fold.

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"I’ve got such a sweet tooth and just adore desserts. We do a lot of research and travel the world looking for new ideas and new products, but at the end of the day I figure if I like the product everyone else will!"

Terena’s ability to ‘get it right’ has seen Cocolat move from strength to strength since she purchased the financially stressed business in 2004.

In less than four years, Terena has developed a dedicated production facility in Balhannah, opened two dessert café’s (the second is located at Adelaide International Airport and is run by her son), added over a hundred new product lines and boosted staff numbers to more than 65.

Terena’s latest project is the new panning room, developed with an SA Government grant.

"The panning room is evolving as quite a lucrative arm to the business, and we’re currently working with PIRSA Industry Development Officer (IDO) Robyn Millar on a market plan and strategy for the facility."

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"It’s important that we plan its development because while the panning room is part of our larger kitchen, it has a life of its own."

Plans are also in the pipeline to take the Cocolat dessert café concept across Australasia.

"We’re currently in negotiations with two new partners and hope to announce something shortly," Terena said.

So how is it that a South Carolina born and bred entrepreneur running a successful hotel liquidation business in the United States ends up in Adelaide running a chocolate business?

"I met my Adelaide-based husband while he was visiting the US for an automation conference in April 2002 and moved here in January 2003.

"The original plan was for me to set up business and play the stock market – another passion of mine. But I’m an extroverted character and no sooner had I set up my office than I felt the walls start to close in on me."

"Meanwhile, Cocolat came onto the market and I was seduced by the challenge."

Within months of purchasing the business Terena had set in place plans to improve its product line and increase sales.

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Terena says research, lean thinking principles and ongoing training have been keys to Cocolat’s success.

"I’m a great believer in training. I trained in chocolate making in Singapore when I took over the business and don’t miss an opportunity to upskill wherever I can. I also encourage my staff to train – both in their own areas and across other areas of the business. For example, we have an Italian gelati expert come in four times a year to train our gelati-making staff, but if staff from the café are interested in attending I’m all for it."

"My way of thinking is that every time you train an employee you raise the bar on your business."

Lean thinking principles – introduced to Terena by DTED’s Centre for Innovation – also play a key role in the business.

"Lean thinking is the most simple concept but it makes a huge impact on your business."

Such a progressive and pro-active approach saw Cocolat receive the Workforce Development Award in the Premier’s Food Awards 2006. The business was also named a finalist in the Finished Food Award (Large category) in 2006 and 2007.

While the awards mean a lot to Terena, she says the biggest reward is seeing the impact her business has on customers.

"I was in the café the other night and a little boy came in with his parents and his face just lit up when he saw the array of chocolate treats on offer and he just said ‘wow’ over and over. That’s what I work for."

For more information

Contact
Terena Blanton-Downs
Cocolat
p +61 8 8272 7714
e terena.downs@cocolat.com.au
w www.cocolat.com.au