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IN-FLIGHT CATERING - Centralisation of procurement from production centres

IN-FLIGHT CATERING

Centralisation of procurement from production centres


CONTEXT

  • Meal trays for airlines
  • 8 production sites located in the Parisian region
  • 6500 ‘food and consumables’ references purchased from 300 suppliers each year
  • 25,000 tons per year (fresh/dry/frozen)
  • Suppliers’ delivery lead times: 1 to 12 working days

GOALS

  • Reduction in supplier lead times
  • Elimination of backlogs on delivery docks at sites
  • Reduction of storage surface areas at sites
  • Standardisation of procurement methods

TRAKER APPROACH

TRAKER APPROACH

Feasibility
study

Organisation and
information systems
specifications

Platform
specifications

Selection
of a service
provider

Implementation of a
central procurement
department

Implementation
of a logistics
platform

8 Months6 Months

KEY LEVERS

  • Implementation of a three-temperature platform for centralising 40% of the upstream flow
  • Centralisation of part of the procurement officers
  • Redesign of the Purchasing and Procurement Information System

ZOOM

Centralisation platform for
part of the upstream flow

Centralisation platform for part of the upstream flow

Central procurement department

Central procurement department

Monitoring of platform implementation

Monitoring of platform implementation

RESULTS

PRODUCTIVITY

- 22%
in the procurement
officers’ and stock clerks’ workload

COSTS

4%
savings in the budget
for the ‘Purchases in
transit’ platform

INVENTORIES

- 35%
in overall inventory value

SERVICE TO CENTRES


24-hour delivery for products transiting through the platform