Portion control seachill ncl

Project – Saving the Salmon ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Trial Work Done At Seachill 30-12-2010 ,[object Object],[object Object],[object Object],[object Object],Could have been 4 pieces = 17% average giveaway! Fillet # Fillet weight skin & trim skin & trim % tail & nape portion # average givaway Vs 6oz 1 44.3 6.0 14% 6.5 5 6.36 6% 2 50.3 7.2 14% 7.4 5 7.15 19% 3 41.9 4.4 11% 7.4 4 7.51 25% 4 42.2 5.0 12% 6.6 5 6.12 2% 5 44.7 4.9 11% 7.4 5 6.50 8% 223.4 12.24% 35.2 12.15% 16%

Cost Build Up for Current Product ,[object Object],[object Object],[object Object],$5.75/lb Comment On Board Cost Cost Skinning estimated against our own experience $6.53 0 Portion Control 1/2 oz per 6 oz portion $7.43 120000 trimming / waste throw out and breakages $7.58 20000 labor $0.20 Total Cost on Board $7.78

Estimated Cost Saving – Like for Like ,[object Object],[object Object],$ pa saving $1,526,636 Current Cost $7.78 Seachill Cost $6.25

Benefits of Moving to Portion Control #1 ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Benefits of Moving to Portion Control #2 Minimum $1.5 Million Projected Saving pa Maximum $2.2 Million Projected Saving pa

The Big Unlock – Product Engineering Step #1 Skinless - portion control weight change You cannot do this without implementing fixed weight portions

The Big Unlock – Product Engineering Step #2 Skin On – portion control weight change ,[object Object],[object Object],[object Object]

Next Steps ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Portion control seachill ncl

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