Warehouse Layout Design and Operational Improvements

Situation

Process Chain undertook a warehouse layout and operations design on behalf of a fresh produce catering supplier, operating a day-one-for-day-two, 24/6 operation to a range of customers in the Southwest and South Wales.

Their bulk warehouse was circa 50,000 sq. ft. with a further 25,000 sq. ft. for the order pick and build operations.  In addition there was approximately 40,000 sq. ft. of storage between 3 storerooms for frozen, dairy/dry goods and a ripening room. 

Our solution

• We analysed the product usage and storage requirements for the chilled, frozen and ambient goods using Pareto analysis (including the requirements for seasonal and multi-sourced produce). 
• The benefits included reducing the product range from approximately 900 SKU’s to 500 SKU’s by identifying non-movers and duplicate/alternate items.

Return to Industry Case Studies...