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Key Performance Indicators of week 24

*The numbers between the parenthesis () are comparisons with last box week.

**For MPB calculation splitted boxcount is used. Hours of sick leave and vacation, as well as hours of seniors on the shop floor and technical department hours are not taken into account

Production updates

Golden Lime Award error reduction

Last week we received from the Internation team our 2nd Lime Award! We received this award for all the improvements we made last year to reach 1% errors! 

A big thank you to everyone for earning this Lime award! Everyone has been working incredibly hard to hit our 0-10-1 target, and I couldn't be prouder of the dedication and passion you bring every single day. The drive to deliver the best possible product to our customers is clear in everything you do. 

 I’ve even heard conversations where production challenges the product team’s tomato choice because it doesn't result in the best taste for the recipe, but customer centricity has never been out of sight. Our processes became more stable, but also when issues arise, we do what's needed and reopen closed boxes just to add the missing ingredient. The mindset is clear "better a few extra minutes (and some stress) than an unhappy customer." 

Thank you all for making this happen. Your effort, care, and commitment truly make the difference! 

Best Regards, Lisa

🍞 SCC weekly update 🥕

Last weekend we had some issues with our booklet supplier Mailstreet, as they were not able to deliver all booklets on time for production. This caused delay for production, which resulted in that not all customer got their booklet. Especially the customers for the 2P box. Thankfully, due to our swift adaptability and relentless prioritization, we managed to send the booklets to our HUBS to add them later. Customers from HUB Namen, who didn't get their booklets got informed in advance.

On Monday, we got delivered several meat products from our supplier Proviande with possible quality and health risks. Proviande informed us before the start of production that they wanted to redeliver the products that were delivered in the 2nd truck on Monday morning. Due to the high volumes of these products, they weren't able to redeliver the Rundergehakt (200g) Italiaanse kruiden on time, which unfortunately resulted in customers not getting this ingredient in their box. For the upcoming weeks, we'll be in close contact with them to ensure smooth and On Time, In Full and In Quality deliveries.

In the upcoming weeks, we'll be testing project TOPO (Touchless Ordering). The aim with this project is to order automatically based on our stock levels, which will reduce manual work greatly. In the first few weeks, we'll be testing it for our supplier Jan Gotje and STOCK Schiedam, to evaluate how it performs. 

After some testing and needed adjustments, we'll roll it gradually out for more suppliers.

Food & Quality and Health & Safety

Office Updates

''De Kas'' biweekly

Roof and Facede Completed! 

Today we had again our monthly SteerCo with the constructor and developer, where we discussed on-site progress, financials, and any potential blockers or escalations. At this stage, almost the entire facade and roof have been completed. The concrete floor is finished in the full warehouse and half of the production area. A particularly exciting milestone is that the production office is starting to take shape. The walls are being installed, and the layout of the rooms are becoming visible!

Job Alerts

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