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From the Sea to the Plate…<br />Group D<br />
Agenda<br />
Objective<br />Identify, compare and analyzethedifferentprocesses and operations of Lonxanet and Antillana in theseafoodin...
Seafood Industry<br />Spain<br />Seafood Industry Spain<br />Seafood IndustrySpain<br />
Seafood Industry Spain<br /><ul><li>Spain  is a maritime country
Mediterranean diet
2004: Fishing Industry = 1% of GDP
 10% of areas depend on fishing e.g. Galicia
3/2001 Law
Fishing economic sector involves:
Extractive
Aquaculture
Trade
Transformation of product</li></li></ul><li>Industry Analysis<br />Threat of <br />New Entrants<br />LOW<br />Buyer Power<...
SWOT Extractive Fishing<br />
Seafood Industry<br />Consumption:<br />
Business Strategies<br />International Operator<br /><ul><li>Sustainability
Productrefinementprocess
B2B Contract (PushBased)
Projections
Target market</li></ul>DomesticOperator<br /><ul><li>Sustainability
On-demand (PullBased)
Use of eMarketplace
No transformation</li></li></ul><li>Lonxanet.com<br />
Company Background<br /><ul><li>Established in 2001
eMarketplaceforFish</li></ul>fromGalicia<br /><ul><li>Supplyto Restaurants, Hotels, Bars, Cafes
Ordersvia Internet & Telephone
Deliverywithin 24 HourTimeframe</li></li></ul><li>Economic View ofGalicianSeafoodIndusty<br /><ul><li>Survival vs. Industr...
Lack of Transparency (Processes, Pricing, Sourcing)
ManyIntermediaries
HighCycle Times (JeapordizingtheFreshness of Produce)
DiminishingResources (EnvironmentalImpact and SustainabilityIssues)</li></ul>Geography<br /><ul><li>Diverse Set of Inputs
Regarded as HighQuality</li></li></ul><li>Collaborators<br />
Simple Process<br /><ul><li>Extraction
Cofradias (patronmaior, administrator)
Lonxa
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Operations & Supply Chain Management - Lonxanet

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Operations & Supply Chain Management - Lonxanet

  1. 1. From the Sea to the Plate…<br />Group D<br />
  2. 2. Agenda<br />
  3. 3. Objective<br />Identify, compare and analyzethedifferentprocesses and operations of Lonxanet and Antillana in theseafoodindustry.<br />
  4. 4. Seafood Industry<br />Spain<br />Seafood Industry Spain<br />Seafood IndustrySpain<br />
  5. 5. Seafood Industry Spain<br /><ul><li>Spain is a maritime country
  6. 6. Mediterranean diet
  7. 7. 2004: Fishing Industry = 1% of GDP
  8. 8. 10% of areas depend on fishing e.g. Galicia
  9. 9. 3/2001 Law
  10. 10. Fishing economic sector involves:
  11. 11. Extractive
  12. 12. Aquaculture
  13. 13. Trade
  14. 14. Transformation of product</li></li></ul><li>Industry Analysis<br />Threat of <br />New Entrants<br />LOW<br />Buyer Power<br />MEDIUM<br />Supplier Power<br />MEDIUM<br />Rivalry<br />HIGH<br />Threat of<br />Substitutes<br />HIGH<br />
  15. 15. SWOT Extractive Fishing<br />
  16. 16. Seafood Industry<br />Consumption:<br />
  17. 17. Business Strategies<br />International Operator<br /><ul><li>Sustainability
  18. 18. Productrefinementprocess
  19. 19. B2B Contract (PushBased)
  20. 20. Projections
  21. 21. Target market</li></ul>DomesticOperator<br /><ul><li>Sustainability
  22. 22. On-demand (PullBased)
  23. 23. Use of eMarketplace
  24. 24. No transformation</li></li></ul><li>Lonxanet.com<br />
  25. 25. Company Background<br /><ul><li>Established in 2001
  26. 26. eMarketplaceforFish</li></ul>fromGalicia<br /><ul><li>Supplyto Restaurants, Hotels, Bars, Cafes
  27. 27. Ordersvia Internet & Telephone
  28. 28. Deliverywithin 24 HourTimeframe</li></li></ul><li>Economic View ofGalicianSeafoodIndusty<br /><ul><li>Survival vs. Industrial Mentality
  29. 29. Lack of Transparency (Processes, Pricing, Sourcing)
  30. 30. ManyIntermediaries
  31. 31. HighCycle Times (JeapordizingtheFreshness of Produce)
  32. 32. DiminishingResources (EnvironmentalImpact and SustainabilityIssues)</li></ul>Geography<br /><ul><li>Diverse Set of Inputs
  33. 33. Regarded as HighQuality</li></li></ul><li>Collaborators<br />
  34. 34. Simple Process<br /><ul><li>Extraction
  35. 35. Cofradias (patronmaior, administrator)
  36. 36. Lonxa
  37. 37. Courier
  38. 38. Restaurant</li></li></ul><li>Galician-Seafood Process Flow<br /><ul><li>Restaurants
  39. 39. Hotels
  40. 40. Cafes</li></ul>Raw Materials<br />Cycle Time = 24 Hours<br />(3% - 4%)<br />Work in Progress<br />(30%)<br />(30%)<br />(30%)<br />End Product<br />Physical Flow: <br />Time Flow:<br />Monetary Flow:<br />Information Flow:<br />Legend:<br />Cycle Time = 48 Hours<br />(% Increase in price per intermediary)<br />(40%)<br />(Push Based)<br />
  41. 41. Galician-Seafood Process Flow<br /><ul><li>Restaurants
  42. 42. Hotels
  43. 43. Cafes</li></ul>Raw Materials<br />Cycle Time = &lt; 12 Hours<br />(3% - 4%)<br />Work in Progress<br />(30%)<br />End Product<br />Cycle Time = &lt; 12 Hours<br />Physical Flow: <br />Time Flow:<br />Monetary Flow:<br />Information Flow:<br />Legend:<br />(% Increase in price per intermediary)<br />(Pull Based)<br />
  44. 44. CSF’s of Lonxanet (B2B eMarketplace)<br />Abilitytoreachcriticalmass<br />Privacy and Trust<br />Combiningkeyplayers in industry<br />Generatesrevenue<br />Facilitatesvalue-addedservices<br />
  45. 45. Using eMarketplacesto Match Supply & Demand<br />Overcomingdistance & size<br />FacilitatesIndustrymentality<br />Improvesinefficiencies<br />Examples:<br />
  46. 46. Antillana – Terra Nova<br />
  47. 47. Company Background<br /><ul><li>ColombianCompany
  48. 48. Created in 1986
  49. 49. Exportsrepresent 60% of thecompany
  50. 50. Last 4 yearsgrowth of 25%
  51. 51. Last 4 yearsexceeded sales budget
  52. 52. Seasonality: Lentrepresents 17.2% of their sales. </li></li></ul><li>Process at Large<br />
  53. 53. Antillana Process Flow<br /><ul><li>Restaurants
  54. 54. Hotels
  55. 55. Cafes
  56. 56. Supermarkets</li></ul>Raw Materials<br />Work in Progress<br />End Product<br />Physical Flow: <br />Time Flow:<br />Monetary Flow:<br />Information Flow:<br />Legend:<br />(% Increase in price per intermediary)<br />(Push Based)<br />
  57. 57. Quality Measures<br />Productionefficiency<br />Inventoryefficiency<br />Energeticefficiency<br />Damage of productsbecause of storage<br />Variations of costs: farmshrimp and sea shrimp<br /># of returnsbecause of productquality<br />
  58. 58. Departments Involved<br /><ul><li>PurchasingDepartment
  59. 59. Quality Control
  60. 60. Rawmaterialsstorage
  61. 61. Processing
  62. 62. Delivery (Export, Nationaldistribution)
  63. 63. Planningdepartment
  64. 64. Sales Department</li></li></ul><li>Applied Concepts<br />
  65. 65. Order Qualifiers & Order Winners<br />Order Qualifiers<br />Order Winners<br />
  66. 66. Industry Bottlenecks<br />Marine Traffic Regulation<br /> Size & Capacity<br /><ul><li> Fleet
  67. 67. Refrigeration Units
  68. 68. Spanish Ports</li></ul>Favorable Environmental Conditions for Marine Growth<br /><ul><li> Climate
  69. 69. Food Source</li></li></ul><li>Bottlenecks<br />
  70. 70. Quality Identification<br /><ul><li> Refrigerated Storage</li></ul>(consistent temperature)<br /><ul><li> Proper Packaging
  71. 71. Consumed within 24 hours of catch
  72. 72. Minimal intermediaries
  73. 73. Selective Process
  74. 74. Capturing Process</li></li></ul><li>Quality Indicators<br />
  75. 75. Bullwhip Effect<br />
  76. 76. JIT<br />
  77. 77. Capacity Utilization<br />
  78. 78. Benchmarking<br />
  79. 79. Takeaways<br />eMarketplace optimizes market deficiencies<br />Separate processes for international and domestic distribution<br />Seafood industry faces unique challenges<br />
  80. 80. Any questions?<br />Group D<br />

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