Presentation is loading. Please wait.

Presentation is loading. Please wait.

YRI Guidance on Pizza Hut Dough Commissary

Similar presentations


Presentation on theme: "YRI Guidance on Pizza Hut Dough Commissary"— Presentation transcript:

1 YRI Guidance on Pizza Hut Dough Commissary
August 1, 2012

2 YRI Commissary Classification System
Class “C1” Supplies PH Restaurants Produce, Warehouse, & Distribute PHD dough & Par Bake Class “C2” Supplies PH Restaurants Class “C3” Supplies PH Restaurants Class “C4” Supplies any number of PH Restaurants Produce, Warehouse, & Distribute PHD dough, Par Bake, Prep Vegetables, & Other Approved Products

3 Financial Model - Market Inputs
Need Accurate Data: Average Annual Store Sales. Pies per order ratio SSSG and Transaction Growth are averages for all stores # Stores is the final number after 10 years PHD vs PBP mix Size mix – important to determine dough weight. Store Count Forecast Based on a 10 year build Start with Existing number of Stores Contract Par Baked Pan

4 Financial Model - CAPeX
Commissary CAPeX: Design & Construction; Architectures Building Equipment; i.e. HVAC, Proofing Room, & Refrigeration. Dough Making Equipment; Mixer, Divider / Rounder, Sheeter, Oven, MD, etc. Taxes; Duties will vary by country Rent; Assumes facility is leased for 10 yr. Duration. The rate per m2 will be one of the site location criteria. Store CAPeX avoidance for new builds only. New Store rent and depreciation also predicated on smaller footprint which was assumed to be up to 20%.

5 Financial Model – CF Summary

6 Transactions & Product Mix
C2 – 20 Stores Capacity Calculator – Space Requirements 2,830 Trays Required 189 Dollies Required 90 Dolly Positions in Cooler Enter Estimated Transactions & Product Mix 20 Stores 900 Transactions/wk/store 1.5 Pies Per Transaction 5 days Operating per Week 20% Family Pan 80% Medium Traditional Outputs estimate of space required Engineered Solution C2 – 1 Shift Approx. 4,950 Sq. Ft.

7 Transactions & Product Mix
C2 – 60 Stores Capacity Calculator – Space Requirements 8,500 Trays Required 566 Dollies Required 270 Dolly Positions in Cooler Enter Estimated Transactions & Product Mix 60 Stores 900 Transactions/wk/store 1.5 Pies Per Transaction 5 days Operating per Week 20% Family Pan 80% Medium Traditional Outputs estimate of space required Engineered Solution C2 – 2 Shifts Approx. 6,900 Sq. Ft.

8 Transactions & Product Mix
C2 – 100 Stores Capacity Calculator – Space Requirements 14,150 Trays Required 950 Dollies Required 450 Dolly Positions in Cooler Enter Estimated Transactions & Product Mix 100 Stores 900 Transactions/wk/store 1.5 Pies Per Transaction 5 days Operating per Week 20% Family Pan 80% Medium Traditional Outputs estimate of space required Engineered Solution C2 – 3 Shifts Approx. 8,200 Sq. Ft.

9 175 sq ft Ingredient Storage Usage
C2 Future Expansion: 20 Stores - 1 Shift 175 sq ft Ingredient Storage Usage Processing Estimated 7,820 sq ft of Total Space Proofing & Retarding 435 sq ft Cooler Usage Packaging Tray/Pan Washing Par-Baking

10 336 sq ft Ingredient Storage Usage
C2 Future Expansion: 60 Stores – 2 Shifts 336 sq ft Ingredient Storage Usage Processing Estimated 7,820 sq ft of Total Space Proofing & Retarding 1,100 sq ft Cooler Usage Packaging Tray/Pan Washing Par-Baking

11 500 sq ft Ingredient Storage Usage
C2 Future Expansion: 100 Stores – 3 Shifts 500 sq ft Ingredient Storage Usage Processing Estimated 7,820 sq. ft of total space Proofing & Retarding 1,700 sq. ft Cooler Capacity Packaging Tray/Pan Washing Par-Baking

12 Appendix Appendix

13 Pizza Hut Commissaries and PHD Stores
32 COMMISSARIES (21 -C1, 11-C2&C4) ** 2012 500 STORES SUPPORTED 2011 27 COMMISSARIES 338 STORES SUPPORTED* 2010 15 COMMISSARIES 195 STORES SUPPORTED 6 COMMISSARIES 2009 163 STORES SUPPORTED 2008 3 COMMISSARIES # of Commissaries 71 STORES SUPPORTED # of PHD’s 2007 1 COMMISSARY 21 STORES SUPPORTED 50 100 150 200 250 300 350 400 450 * Data as of October 2011 ** Includes 2012 forecast

14 Commissary Roles and Responsibilities of Dallas vs Field
BMU/FBU Define & Develop : QA/Sanitation Policies (CCA) Training Materials (Business Model) Facility/Ops processes & systems Commissary Contract Approve: Critical equipment specs Layout & Workflows Review Committee process for exceptions to recommended layout and business model. Central Repository for all necessary information (Website) Field all initial Franchise commissary requests Resource to: Define 10 year Growth Potential Cascade & review Financial Model Approve Site Selection Approve Construction of facility conforming with latest manual Start-up Support Make each facility ready for CCA & STAR audit Understanding Contractual Agreements

15 Commissary 3-Step Process
Identify Market Potential Financial model due diligence Site Selection Business Model Work with local architect/consulant Capacity/Process Flow/Layout/Equipment Construction & Build Planning Project Management Organizational Structure Team member Training/Scheduling/Forecast HACCP/CCA Day to Day Operations

16 Financial Model – Store Level P&L

17 Financial Model – Commissary Ingredient Costs
Dough Ingredient Expense based on 100kg batch: Flour; will vary by market Instant Dry Yeast available locally. Oil per spec. Lesaffre improver Assumes 3 sizes for both PBP and PHD. Store CAPeX avoidance for new builds only. Smaller batches will have proportionate ingredient amounts associated.

18 Financial Model – Commissary Wages
This sheet shows one of three 8hr shifts: Can also be two 10hr shifts with 4hrs Cleaning & PM. Assumes 9 team members. One of whom will be Shift Lead Hourly wage will vary. Supervisor 1.5X team member General Manager/QA Manager & Admin as full time employees. This team member modeling based on 15% PBP. Please refer to Labor Table.

19 Financial Model – Market Inputs
Fridge Truck: $100,000 CAPeX $10,000/yr Depreciation. Labor expense of $10,000/yr could vary greatly. R&M costs assumed to be outsourced but could be internalized with Maintenance Manager Insurance $7,500 is just for internal investment. Gas Expense assumes daily delivery 6 days per week at average of 500 miles per day driven. Outsource Logistics of additional 50% contingency assumed for modelling.

20 Key Cash Flow Drivers

21 Fresh Commissary: Equipment
Equipment / Infrastructure C1 (Up to 5 Stores) Emp Per Shift C2 - Manual (6 to 100 Stores) C2 - Automatic (75 to 100 Stores) C3 (Over 100 Stores) Batching – Weigh Raw Ingredients 10kg (Opt1) or 80kg (Opt2) Batches Manual weighing 1 90kg Batches 100kg Batches Super Sack or Silo 250kg Batches Bulk ingredients (Silo) 2 Water – Meter & Temp Manual Automated Meter Mixing (1) 60Qt or (1) 200kg Mixer (1) 200kg Mixer (1) 200kg Horizontal Mixer (2) 400kg Horizontal Mixers Divider/Rounder Manual or (1) Divider/Rounder (1) Divider/Rounder (2) Divider/Rounders Scale – Dough Ball Weight Checkweigher (2) Checkweighers Metal Detection N/A Dough Ball or Tray 1 or 2 Dough ball or Tray Tray Packing Automated Oiling (Dough Balls) Manual (Spray Cans) Automatic Spray Bar Cold Proofing (48hrs) Expanded Store Cooler Standalone Cooler 3 Additional Par-Bake Requirements: Oil Pan or Automated Spray Bar Sheeting (1) or (2) Sheeters (2) Sheeters Automated Conveyor Place in Pan Proofing 1 hour on racks 1 hour 3 or 4 Continuous Conveyor Retarding Up to 2 hours Oven Existing Store Oven, Off Hours Operators load/unload 20 to 60 minutes per batch (3) Ovens 60 minutes per batch Cooling Open air cooling Spiral Chilled Cooling Packing (2 Per Bag) Manual Packaging Automated Packaging Pan/Tray Washing End of Shift Continuous Total Employees: 3-4 11-13 12

22 (Incremental to Typical 745 Sq. Ft. Store)
Fresh Commissary: Assumptions Assumptions: C1 C2 - Manual C2 - Automatic C3 Kilograms Per Hour of Capability 48 to 330 kg/hr 430 kg/hr 475 kg/hr 2,400 kg/hr Number of Dough Balls Per Hour 112 to 1,350 Dough Balls/hr 1,000 to 1,750 1,120 to 1,940 5,650 to 9,800 Number of Batches Per Day 3 to 22 Batches/Day 3 to 46 Batches/Day 32 to 42 Batches/Day Up to 80 Batches/Day Number of Supported Stores Up to 5 6 to 100 75 to 100 Up to 285 Transactions Per Store Per Week 900 Ratio of Pies Per Store Transaction 1.5 Operating Hours 5 to 8 hrs per day, 6 days/wk Up to 24 hrs per day, 16 hrs per day, 10 hrs per day, Product Mix Pan – 20% Traditional – 80% Pan – 15% Traditional – 85% Sizes Pan – 12” Family Traditional – 10” Medium Number of Full-Time Employees 3 or 4 11 to 39 6 12 Level of Automation Low Moderate High Shelf Life of Dough Ball at 2 to 4ºC 4 to 5 Days Estimated Square Footage 515 Sq. Ft. to 830 Sq. Ft. (Incremental to Typical 745 Sq. Ft. Store) 4,875 Sq. Ft. to 7,820 Sq. Ft. 16,500 Sq. Ft. 56,700 Sq. Ft. Estimated Equipment Investment Includes Racks, Pans, Trays, etc. Building Construction & Install Additional $140M $375M to $710M $3MM to $4MM $5MM to $6MM

23 Fresh Commissary: Capital Estimates
Equipment / Infrastructure C1 (Up to 5 Stores) C2 - Manual (6 to 100 Stores) C2 – Auto (75 to 100 Stores) C3 - Auto (Over 100 Stores) Batching – Weigh Raw Ingredients $3,500 $5,500 $75,000 to $1,020,000 $1,237,000 Water – Metering & Temp. Control $4,000 $8,000 $16,000 Mixing $25,000 $180,000 $360,000 Divider/Rounder $30,000 $130,000 $260,000 Scale – Dough Ball Weight Verification $500 $60,000 $100,000 Metal Detection --- Tray Packing (Includes Trays/Dollies) $10,125 $44,200 to $224,325 $356,000 $610,000 Oiling (Dough Balls) $1,000 $2,500 $15,000 Cold Proofing (48hr Refrigeration) $18,000 $26,000 to $67,000 $67,000 $290,000 Additional Par-Bake Requirements: Oil Pan $20,000 Sheeting $12,000 $85,000 $200,000 Place in Pan (Includes Pans/Lids) $6,000 $25,000 to $48,600 $250,000 $555,000 Proofing (Includes Racks) $14,550 $350,000 Retarding (Includes Racks) $2,050 $23,500 Oven Store Oven $39,375 $450,000 Cooling (Includes Racks/Trays) $6,275 $14,200 $400,000 $500,000 Packing (2 Per Bag, Includes Trays/Dollies) $6,500 $17,225 to $87,500 $300,000 $537,000 Pan/Tray Washing Store Washer $20,000 to $40,000 $120,000 $170,000 TOTAL (Building & Install Additional) $140M $375M to $710M $3MM to $4MM $5MM to $6MM

24 Fresh Commissary: Capability Comparison
(Up to 5 Stores) C2 - Manual (6 to 100 Stores) C2 – Auto (75 to 100 Stores) C3 - Auto (Over 100 Stores) Bulk Ingredients Water Metering/Temperature Control Divider/Rounder Metal Detection Manual Tray packing Automatic Tray Packing Manual Dough Ball Oiling Automatic Dough Ball Oiling Manual Sheeting Automatic Sheeting Manually Place in Pan Automatically Place in Pan Rack Proofing Conveyor Proofing Conventional Restaurant Oven Conveyor Oven Chilled Cooling Up to 330 kg/hr Up to 430 kg/hr Up to 475 kg/hr Up to 2400 kg/hr

25 Process Flow - Typical Traditional Par-Baked Pan Load Hopper
Verify Weight Traditional Warm Bowl Add Ingredients Place in Tray and Spray with Oil Mix Divide & Round Place in Pan and Spray edges with Oil Place on Cooling Tray Proof & Retard Par-Baked Pan Temper 30min Bake 3 minutes Package in Bags Let Dough Rest minimum of 3 minutes Add Perforated Pan Store & Ship Sheeting

26 Real Opportunities for Innovation
vs. Water Metering – Automate temperature controlled water delivery to remove manual measurement with flow meter, load cells, etc. Sheeting Throughput – Increase capacity of sheeters to reduce manpower, floor space, and bottlenecking. Pan Oiling – Automate pan oiling with wiper or spray arm to remove manual pumping and pan rotation for coverage. Pan Denesting/Stacking – Automate processes of staging pan, adding lid, stacking and racking pans for Proofing. Proofing and Retarding – Spiral accumulation and singulation to/through Retarding. Consistent timing for continuous Proofing/Retarding process. Right Size Oven - Maximize throughput to match continuous dough ball/pan speed. Eliminate Retarding time by oven outrunning production and going directly from Proofing to Oven.

27 Process Flow C1 – Option 1 C2 – Manual C3 – Automatic C1 – Option 2
(See Appendix) (See Appendix) (See Appendix) C1 – Option 2 C2 – Automatic (See Appendix) (See Appendix)

28 Manual Dividing/Rounding
C1 Equipment Optimization 5 Day Store Shelf Life Traditional: C1 – Option 1 Sized for 5 Stores 8 hours of production 20min Max Cold Proof 48hrs (1) Hobart HL662 Mixer 10kg Batches Pan Family Pies 37 Traditional 10” 64 48 kg/hr Par-Baked Pan: 3-10min Rest Proof 1hr Retard 1 to 2hrs Tempering 30min Store 1 Day 4 Day Store Shelf Life Manual Dividing/Rounding Batch must be Divided/Rounded within 20 minutes 6 pcs/min per employee One employee 90 to 150 kg/hr (1) Doyon DFP18 Sheeter 3-10 min Rest Batch processed within 10 minutes 8pcs/min per machine 200 kg/hr (1) Middleby Marshall PS555 Oven 2.5 to 3 minute bake time Batch processed within 20 minutes Pies per/hr per Oven: Family 55 kg/hr Note: Equipment specification for example only.

29 (1) Thunderbird ASP-200 Mixer (1) AM S302 Divider/Rounder
C1 Equipment Optimization 5 Day Store Shelf Life Traditional: C1 – Option 2 Sized for 5 Stores 5 hours of production 20min Max Cold Proof 48hrs (1) Thunderbird ASP-200 Mixer 80kg Batches Pan Family Traditional 10” 517 380 kg/hr Par-Baked Pan: 3-10min Rest Proof 1hr Retard 1 to 2hrs Tempering 30min Store 1 Day 4 Day Store Shelf Life (1) AM S302 Divider/Rounder Batch must be Divided/Rounded within 20 minutes 30pcs/min per machine capacity 440 to 765 kg/hr (2) Doyon DFP18 Sheeters 3-10 min Rest Batch processed within 30 minutes 8pcs/min per machine 408 kg/hr (1) Middleby Marshall PS555 Oven 2.5 to 3 minute bake time Batch processed within 60 minutes Pies per/hr per Oven: Family 55 kg/hr Note: Equipment specification for example only.

30 (1) Thunderbird ASP-200 Mixer (1) AM S300 Divider/Rounder
C2 Equipment Optimization - Manual 5 Day Store Shelf Life Traditional: C2 Sized for Up to 100 Stores Up to 24-hour Production 20min Max Cold Proof 48hrs Par-Baked Pan: 3-10min Rest Proof 1hr Retard 1 to 2hrs Tempering 30min Store 1 Day 4 Day Store Shelf Life (1) Thunderbird ASP-200 Mixer 90kg Batches Pan Family Traditional 10” 582 142 to 427 kg/hr (1) Automated Scale Check weight of every dough ball 30pcs/min per machine 440 to 765 kg/hr (1) AM S300 Divider/Rounder Batch must be Divided/Rounded within 20 minutes 30pcs/min per machine capacity 440 to 765 kg/hr (2) Doyon DFP18 Sheeters 3-10 min Rest Batch processed within 30 minutes 8pcs/min per machine 408 kg/hr (3) Middleby Marshall PS555 Ovens 2.5 to 3 minute bake time Batch processed within 20 minutes Pies per/hr per Oven: Family 167 kg/hr Note: Equipment specification for example only.

31 Continuous Proofer & Conveyor Oven
C2 Equipment Optimization - Automatic 5 Day Store Shelf Life Traditional: C2 Sized for Up to 100 Stores Up to 24-hour Production 20min Max Cold Proof 48hrs Metal Detection Par-Baked Pan: 3min Rest Store 1 Day 4 Day Store Shelf Life (1) Horizontal Mixer 100kg Batches Pan Family Traditional 10” 647 475 kg/hr Tempering 30min Proof 1hr (1) Automated Scale Check weight of every dough ball 33pcs/min per machine minimum 440 to 765 kg/hr Metal Detection (1) Divider/Rounder Batch must be Divided/Rounded within 20 minutes 33pcs/min per machine minimum 485 to 841 kg/hr (2) Sheeters 3min Rest (conveyor) Continuous processing 17pcs/min per machine minimum 867 kg/hr Continuous Proofer & Conveyor Oven 2.5 to 3 minute bake time Batch processed within 20 minutes Pies per/hr: Family 1,116 475 kg/hr Note: Equipment specification for example only.

32 Continuous Proofer & Conveyor Oven
C3 Equipment Optimization 5 Day Store Shelf Life Traditional: C3 Sized for 100+ Stores 24-hour Production 20min Max Cold Proof 24hrs Metal Detection Par-Baked Pan: 3min Rest Tempering 30min Store 1 Day 4 Day Store Shelf Life Proof 1hr Metal Detection (2) Horizontal Mixers 250 kg Batches Pan Family Traditional 10” 1617 2,400 kg/hr (2) Divider/Rounders Batch must be Divided/Rounded within 20 minutes 100 pcs/min per machine capacity 2,940 to 5,100 kg/hr (2) Automated Scales Check weight of every dough ball 100 pcs/min per machine (2) Sheeters 3min Rest (conveyor) Continuous processing 100pcs/min per machine minimum 5,100 kg/hr Continuous Proofer & Conveyor Oven 2.5 to 3 minute bake time Batch processed within 20 minutes Pies per/hr: Family 5,592 2,400 kg/hr Note: Equipment specification for example only.

33 Conceptual Commissary Layouts
C1 – Option 1 C2 – 20 Stores C2 – Automatic C3 – Automatic (See Appendix) (See Appendix) (See Appendix) (See Appendix) C1 – Option 2 C2 – 60 Stores (See Appendix) (See Appendix) C2 – 100 Stores (See Appendix)

34 C1 Layout – Option 1 C1 – Option 1 Utilize Store Oven during Off Hours
Additional 515 sq. ft. built out from typical store C1 – Option 1 (1) Hobart 60Qt Mixer Manual Dividing/Rounding (1) Sheeter (1) Oven (Store Oven, Off Hours) (4) Estimated Employees Additional 116 sq. ft. of Cooler Space

35 C1 Layout – Option 2 C1 – Option 2 Utilize Store Oven during Off Hours
Additional 830 sq. ft built out from typical store C1 – Option 2 (1) Thunderbird 200kg Mixer (1) AM Divider/Rounder (2) Sheeters (1) Oven (Store Oven, Off Hours) (3) Estimated Employees Additional 142 sq. ft of Cooler Space (Storage & Retarding)

36 C2 Layout C2 – 20 Stores Estimated 4,875 sq. ft. of Total Space
(1) Thunderbird 200kg Mixer (1) AM Divider/Rounder (2) Sheeters (3) Ovens (11) Estimated Employees Estimated 4,875 sq. ft. of Total Space Processing 435 sq. ft. Cooler Capacity Proofing & Retarding Packaging Par-Baking Tray/Pan Washing

37 C2 Layout C2 – 60 Stores Processing Estimated
(1) Thunderbird 200kg Mixer (1) AM Divider/Rounder (2) Sheeters (3) Ovens (26) Estimated Employees Processing Estimated 6,665 sq. ft of total space Proofing & Retarding 1,100 sq. ft Cooler Capacity Packaging Tray/Pan Washing Par-Baking

38 C2 Layout C2 – 100 Stores Processing Estimated
(1) Thunderbird 200kg Mixer (1) AM Divider/Rounder (2) Sheeters (3) Ovens (39) Estimated Employees Processing Estimated 7,820 sq. ft of total space Proofing & Retarding 1,700 sq. ft Cooler Capacity Packaging Tray/Pan Washing Par-Baking

39 Tray Packing & Metal Detection Packaging & Metal Detection
C2 Automatic Layout C2 – 100 Stores (1) 200kg Horizontal Mixer (1) Divider/Rounder (2) Sheeters (1) Continuous Proofer/Oven (6) Estimated Employees Bulk Ingredients Estimated 16,500 sq. ft of total space Processing Tray Packing & Metal Detection 1,700 sq. ft Cooler Capacity Proofing Tray/Pan Washing Par-Baking Packaging & Metal Detection

40 C3 Layout C3 – 100+ Stores Proofing Par-Baking Sheeting Cooling
Processing Packaging Bulk Ingredients 5,615 sq. ft Cooler Capacity Tray/Pan Washing Estimated 56,700 sq. ft of total space C3 – 100+ Stores (2) Horizontal Mixers (2) Divider/Rounders (2) Sheeters (1) Continuous Proofer/Oven (12) Estimated Employees

41 C1 Production Time Study
C1 – Option 1 (1) Hobart 60Qt Mixer Manual Dividing/Rounding (1) Sheeter (1) Oven (Store Oven, Off Hours) Traditional 1 Shift Up to 5 Stores 22 Batches/Day 4 Employees Par-Bake 1hr 2hrs 3hrs 4hrs 5hrs 6hrs 7hrs 8hrs 9hrs 10hrs C1 – Option 2 (1) Thunderbird 200kg Mixer (1) AM Divider/Rounder (2) Sheeters (1) Oven (Store Oven, Off Hours) Traditional 1 Shift Up to 5 Stores 3 Batches/Day 3 Employees Par-Bake 1hr 2hrs 3hrs 4hrs 5hrs 6hrs 7hrs 8hrs 9hrs 10hrs

42 C2 Manual Production Time Study
1 Shift Up to 20 Stores 10 Batches/Day 11 Employees C2 – Option 1 (1) Thunderbird 200kg Mixer (1) AM Divider/Rounder (1) Automated Scale (2) Sheeters (3) Ovens 2 Shifts Up to 60 Stores 28 Batches/Day 26 Employees 1hr 2hrs 3hrs 4hrs 5hrs 6hrs 7hrs 8hrs 9hrs 10hrs 3 Shifts Up to 100 Stores 46 Batches/Day 39 Employees 1hr 2hrs 3hrs 4hrs 5hrs 6hrs 7hrs 8hrs 9hrs 10hrs 11hrs 12hrs 13hrs 14hrs 15hrs Traditional Par-Bake 1hr 2hrs 3hrs 4hrs 5hrs 6hrs 7hrs 8hrs 9hrs 10hrs 11hrs 12hrs 13hrs 14hrs 15hrs 16hrs 17hrs 18hrs 19hrs 20hrs 21hrs 22hrs 23hrs 24hrs

43 C2 Manual Production Labor Optimization
Traditional Par-Bake 2 Shifts Up to 100 Stores 42 Batches/Day 30 Employees 1hr 2hrs 3hrs 4hrs 5hrs 6hrs 7hrs 8hrs 9hrs 10hrs 11hrs 12hrs 13hrs 14hrs 15hrs C2 – Optimization (1) Thunderbird 200kg Mixer (1) Divider/Rounder (1) Automated Scales (2) Sheeters (9) Ovens Optimize Oven Size

44 C2 Automatic Production Time Study
2 Shifts Up to 100 Stores 42 Batches/Day 6 Employees Traditional Par-Bake 1hr 2hrs 3hrs 4hrs 5hrs 6hrs 7hrs 8hrs 9hrs 10hrs 11hrs 12hrs 13hrs 14hrs 15hrs 16hrs C2 – Automatic (1) 200kg Horizontal Mixer (1) Divider/Rounder (2) Automated Scales (2) Sheeters (1) Continuous Proofer/Oven (1) Spiral Cooler (1) Automated Bagger/Tray Packer (1) Automated Dough Ball Tray Packer

45 C3 Production Time Study
1 Shift 285 Stores 47 Batches/Day 12 Employees Traditional Par-Bake 1hr 2hrs 3hrs 4hrs 5hrs 6hrs 7hrs 8hrs 9hrs 10hrs 11hrs 12hrs C3 – 100+ Stores (2) Horizontal 400kg Mixers (2) Divider/Rounders (2) Automated Scales/Metal Detectors (2) Sheeters (1) Continuous Proofer/Oven (1) Spiral Cooler (1) Automated Bagger/Tray Packer (1) Automated Dough Ball Tray Packer

46 Commissary Cost Comparison


Download ppt "YRI Guidance on Pizza Hut Dough Commissary"

Similar presentations


Ads by Google