An extreme focus on realizing benefits as fast as possible without jeopardizing the great service level
Realizing potential in the Catering Engros warehouse in West.
The big why
FoodService Danmark is one of the largest wholesalers of foodservices in Denmark, delivering food to professional kitchens from Bornholm to Skagen.
In a high-competitive market, the company has its edge in delivering high service and quality levels. An analysis of FoodService Danmark in early 2017 identified potential for further efficiency gains at the Catering Engros warehouses. The warehouse in West was chosen as a pilot, as this terminal had been working with Lean and wanted to improve further.
The project “New Eyes” was initiated to re-think the existing warehouse concept and to design and implement solutions that support more flexible, robust and efficient processes.Eliminating re-work and waste in the picking process has enabled the warehouse to meet its customers’ high demands in a more cost-effective manner.
The service degree for the warehouse of FoodService Danmark has been at a very high level (~99%). However, this service level came at a high cost. Having identified a significant potential for cost-reduction, it has been appealing for FoodService Danmark to realize those benefits as fast as possible without jeopardizing the great service level. Therefore, FoodService Danmark chose to use the half double methodology in the project.