How do you move a kitchen that with an annual output of $40M?

SITUATION
“Carefully”

A Prepared Meals Plant was planning to move their complete operations including prep rooms, kitchen equipment, packaging rooms as well as their corporate offices.

 PROBLEM
The challenge was to move the entire kitchen facility (over 150 truckloads of equipment and product) with limited customer impact and start production within 3 days. In this timeframe, we had to train the employees in the new facility and workflow.

 SOLUTION
With extensive and strategic planning, the move timeline commenced on a Sunday post- production shut down, followed by dismantling, moving, placement in the new facility, installation and start-up checks by Tuesday night. We were able to successfully start production on Wednesday. The cross functional coordination was supported by a necessary gradual move of key machinery that needed specialty inspections (plumbing & fire).

 BENEFITS
The ability to minimize the customer impact of a prolonged outage, maintained customer satisfaction and loyalty. The staff received a thorough facility orientation, new equipment training, etc. resulting in continued pay yielding a 90% post-move retention rate.

For more information, contact Michael Stark at 917-397-1837 or [email protected].