Food Industry Case Study

What if you could advance your existing cost reduction effort, maximize the utilization of resources and reduce the need for additional capital expenditures?

THE CEO OF A MEAT PROCESSING COMPANY was determined to improve the efficiency of plant operations. He met with key members of his staff to determine what could be done.

It became apparent that the recent drop in overall productivity was due to high turnover and a lack of skilled resources. Some employees felt they were in a “rut” – not knowing how to perform routine tasks more efficiently. Despite their efforts to meet production requirements, they were underperforming and the team was determined to improve results.

One of the biggest impediments was the organizational structure which operated in silos, with very little communication taking place between departments.

Proudfoot was engaged for an operations and organizational transformation that included:

  • Change management deployment and skills development in all critical plant positions.
  • Installation of a continuous improvement platform of high product performance output with lower unit variable cost production through increased product volume.

Posted on March 5, 2020

By Proudfoot Team

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