Presentation is loading. Please wait.

Presentation is loading. Please wait.

Targets Reduce Headcount in Club meals from 57 FTEs to 45 FTEs Resulting in Annual savings of £216,000.

Similar presentations


Presentation on theme: "Targets Reduce Headcount in Club meals from 57 FTEs to 45 FTEs Resulting in Annual savings of £216,000."— Presentation transcript:

1 Targets Reduce Headcount in Club meals from 57 FTEs to 45 FTEs Resulting in Annual savings of £216,000

2 Data Collection & Analysis VA / NVA Analysis Ave 63% VA 25 Mins lost at shift start up / Change over

3 Improvement Prioritisation Goal: To reduce headcount in line with budget Amalgamate Club & Chefs salad Move from H to T tables Cheese & Dessert into 2 nd meal Packing function into 2 nd meal Pizza tables for 1 st meal Porter feed improved Split 1 st & 2 nd choice tables HM/PS427 HM/PS620 HM/PS350 HM/PS525 HM/PS427 HM/PS1100 HM/PS280

4 FMEA

5 Preliminary Results NVA reduction on Main meal 1 st & 2 nd choice from 38 % to 16 % from introduction of flow processing & definition of Porter R & R Cycle time improvement on Chefs Salad from 97 secs to 30 secs (Process to be documented, standardised & embedded) Cheese & Dessert function converted to Make & Pack process – reducing 2 shifts per day Utilised Floorspace reduction from 156 sq M to 120 sq M = 23% reduction

6 Former State Chefs Salad Club Salad Total Heads per shift: 18 (36 per day / 57 FTEs) Porter Portioning staff

7 Chefs Salad Club 2 nd meal (Inc Layup) Club 1st meal (2 nd Choice) Club 1st meal (1 st Choice) Cheese Total Heads on shift: 13 (27 per day / 40 FTEs) Desserts Current State PM Shift Club Side Salad One Piece flow introduced

8 Chefs Salad Club 2 nd meal (Inc Layup) Club 1st meal (2 nd Choice) Club 1st meal (1 st Choice) Cheese Total Heads per shift: 14 (27 per day / 40 FTEs) Desserts Current State AM Club Side Salad One Piece flow introduced

9 Further Identified Reductions PM shift 20% NVA allowance included Both currently run with 2 people per day

10 Former Table layout Cheese / Dessert 20 Bowls batch size

11 Logical set-up of the workstation, according to how you produce the meal Always work with two hands simultaneously CCP 5 checks Work statio Spec Tray Spec VISIO Station set-up Workstation layout Cheese / Dessert Tray Golden Sample 4 Bowls batch size only Tray Trays Cheese Grapes Cheese Pack straight to liner

12 Table layout Chefs salad 60 Bowls batch size only

13 Salad Leaf Cheese Logical set-up of the workstation, according to how you produce the meal Always work with two hands simultaneously CCP 5 checks Work statio Spec Tray Spec VISIO Station set-up Cucumber Beef Toms Plum Toms Olives Workstation layout Chefs salad Tray Golden Sample 10 Bowls batch size only Dressing

14 Actions: Porter / Feeder Job description including Roles & Responsibilities written & issued for Club Main Meal 1 st & 2 nd choice flow implemented Chefs salad & Club side salad relocated & layout redesigned for optimum flow within the area Manpower Calculator based on PAX figures and current run rates issued to Production Management team for trial (Amended to include Deadheads). Packer removed from Cheese & Desserts function – This is now done on a Make & Pack basis. All meals re-timed and Manpower Calculator updated to reflect Menu change Table schedules written for all make tables Performance measurement tools designed for Club area Standard Work Videos taken for all Club Make functions to demonstrate layout and best practice in order to achieve required cycle times

15 Final Results NVA reduction on Main meal 1 st & 2 nd choice from 38 % to 16 % from introduction of flow processing & definition of Porter R & R Cycle time improvement on Chefs Salad from 97 secs to 30 secs (Process to be documented, standardised & embedded) Cheese & Dessert function converted to Make & Pack process – reducing 2 shifts per day Utilised Floorspace reduction from 156 sq M to 120 sq M = 23% reduction Overall headcount reduction: Former Headcount 57 FTEs Current Headcount 40 FTEs Total Annual Savings: 17 £18,000pa = £306,000 per annum


Download ppt "Targets Reduce Headcount in Club meals from 57 FTEs to 45 FTEs Resulting in Annual savings of £216,000."

Similar presentations


Ads by Google