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Best Blooms, Auckland, New Zealand
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Case Study /read

Best Blooms, Auckland

Best Blooms' Jo-Ann Moss talks about every florists' most important day of the year and the perfect conditions required for success.

Valentine's Day is a $13,000,000,000 global business that, on average, sees 198 million roses produced for every year. But only the very best arrive with premium freshness. Which is no easy task in Auckland, where summer always ensures the heat is turned up on Valentine's Day.

 

To provide the quality needed on occasions like Valentine's Day and Mother's Day, Best Blooms chose the MISA Cool Room through SKOPE Finance.

"For the first time we were able to store over 2500 stems of fresh red roses in the cooler for Valentine’s Day to enable premium freshness in the hot summer heat of these highly sensitive flowers."

-Jo-Ann Moss, Owner of Best Blooms
MISA Walk In Cool Room
MISA Walk In Cool Room

"We needed a chiller that could be set to 7-9 degrees, as well as providing a humidity level that would not dry out the flowers. It is of extreme importance that the chiller does not get too cold as this would literally freeze the flowers, causing untold damage to perishable stock," says Jo-Ann.

 

"But the MISA Cool Room has a digital controlling unit so it can’t ever freeze!"

-Jo-Ann Moss, Owner of Best Blooms
'The Meadow' at Best Blooms
'The Meadow' at Best Blooms

Best Blooms opened in 2006 as one of Auckland's first internet florists and recently relocated to a new warehouse on (the aptly-named) Rosebank Road to keep up with demand. After many years of using SKOPE fridges, MISA was their first choice for the walk-in cool room they required.

 

"We had a conversation with a SKOPE consultant, who had a solution for all our needs. What’s really exciting too is that if needed, the chiller can expand easily – this allows us great confidence that we have the solution for future growth as well as current storage needs for our flowers."

"The team at SKOPE have made the whole process easy and seamless."

-Jo-Ann Moss, Owner of Best Blooms
Best Blooms Shop
Best Blooms Shop

SKOPE Finance walked Jo-Ann and business partner Philip Selwyn through their options. They chose a lease providing a timeline to owning their MISA Cool Room, a key asset housed in a rear studio workroom that they designed in preparation for the purchase.

 

"We are delighted to now be paying this off through SKOPE Finance so that we will own the cooler as an asset to the Best Blooms business. Great for the Balance Sheet!" Jo-Ann says. "The team at SKOPE have made the whole process easy and seamless. We were really impressed with the team attitude of absolutely everyone we have dealt with at SKOPE. Every department has been outstanding."

The Team at Best Blooms
The Team at Best Blooms

Today, Best Bloom's MISA Cool Room is an essential part of the business that helps safeguard its reputation for premium quality. It even has its own nickname: The Meadow.

 

"We have been so pleased we chose a SKOPE Misa Cool Room for the storage of our flowers and can highly recommend them if you are needing a floral cool room or walk-in cooler for any business needing to keep your products cool."

-Jo-Ann Moss, Owner of Best Blooms

“I am passionate about creating unique and innovative products that allow people to enjoy a little taste of France in the form of pastries. The Irinox Bakery Day System fulfils all our bakery’s requirements and expectations.”

Dominique Colombie- Owner, Paneton Bakery

“Irinox is the only blast chiller I would use.”

Simon Gault- Executive Chef, Euro

“When we knew we needed a walk in cool room there was only one name we looked into and that was SKOPE.”

Jo-Ann Moss- Owner, Best Blooms

“The Irinox Bakery Day System has increased our bake off time by three times over conventional proofing.”

Dominique Colombie- Owner, Paneton Bakery

“We chose SKOPE fridges as they are a great brand that stands up to high-end cooking.”

Rob Cockerill- Chef de Cuisine, Bennelong Sydney Opera House

“Braising meat is very simple with an Irinox Blast Chiller, we just place a temperature probe in it and then leave it to cook. Because it cooks very gently we get up to 15% higher yield due to less moisture.”

Lil Huckle- Food Services Manager and Executive Chef, White Tie Catering
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