FreshDirect: Tour their warehouse

Summary

The video offers a behind-the-scenes look at a bustling food processing facility, where half is dedicated to manufacturing and the other half to distribution. It highlights the meat department's nightly hand-cutting of 10,000 packages, the seafood department's 2,000 orders filled with fresh catches, and the specialty cheese area producing 9,000 custom packages daily. The facility emphasizes quality control, with a seafood rating system and traceability from the fish cutter to the customer's fridge. The central kitchen prepares and packages fresh foods and catering items, while the rotisserie churns out 400-500 chickens daily. The distribution process involves scanning, sorting, and loading approximately 2 million products weekly, ensuring freshness and quality reach the customers.

Takeaways

• 🏭 The facility is a dual-purpose processing plant, with half dedicated to food manufacturing and the other half to distribution.
• 🥩 The meat department hand cuts about 10,000 packages of meat each night, ensuring freshness and custom cuts per customer specifications.
• 🛒 They purchase seafood directly from boats, sometimes twice a day, to maintain the quality and freshness of their products.
• 🧀 The specialty cheese area produces over 9,000 custom packages daily, showcasing a commitment to customer-specific needs.
• 🍽️ The management and operators are responsible for maintaining product quality and adhering to customer specifications.
• 🦞 A seafood rating system is in place, allowing customers to know the quality of fish through the internet, rated from one to five stars.
• 🍖 The central kitchen prepares and packages a variety of foods, including marinated and cooked items, starting their process at 5:00 AM.
• 🍗 The rotisserie operates almost 24/7, roasting about 400 to 500 chickens daily to meet the demand for fresh, prepared meals.
• 📦 The distribution process involves scanning labels for order-specific manufacturing, ensuring accuracy and customization.
• 🛒 The facility sorts and loads around 250 boxes per vehicle, handling a vast number of products weekly to maintain efficiency and freshness.
• 🌟 A strong emphasis is placed on maintaining product quality and freshness throughout the entire process, from purchase to delivery.

Q & A

What is the primary function of the facility described in the script?

The facility is a food processing center, with half dedicated to manufacturing food and the other half for distribution.

How is the meat processed in the meat department?

The meat is hand-cut every night, with about 10,000 packages produced per night, all made to order and cut fresh according to customer specifications.

What is the purchasing frequency for seafood?

Seafood is purchased right from the boats on a daily basis, sometimes even twice a day.

How many custom cheese packages does the facility produce daily?

The facility produces over 9,000 custom cheese packages each day.

What role do the management team and operators play in the facility?

The management team and operators are responsible for maintaining the quality of the product and ensuring it meets customer specifications.

What is the seafood rating system used by the facility?

The facility uses a seafood rating system where fish is rated from one to five stars to indicate quality to customers through the internet.

How does the facility track each package of specialty cheese?

Each package is labeled with a designation like 'Deli Post 104', allowing for tracking from production to the customer's refrigerator.

What time does the Central Kitchen start preparing prepared foods and catering items?

The Central Kitchen starts preparing foods at 5:00 in the morning, using supplies from the meat and seafood departments.

How many chickens are roasted daily in the facility's rotisserie?

The rotisserie operates almost 24/7, roasting about 400 to 500 chickens each day.

How does the facility ensure that orders are assembled correctly?

Orders are assembled by butchers who scan labels, and the computer system generates customer-specific labels, organizing the orders for distribution.

What is the facility's weekly sorting capacity for products?

The facility sorts around 1.5 to 2 million products per week, using a system that scans and organizes items for specific customers.

How many boxes per vehicle does the facility typically load?

The loaders at the facility typically load around 250 boxes per vehicle.

Outlines

00:00

🏭 Food Processing and Distribution Overview

The video script introduces a food processing facility, half of which is dedicated to manufacturing food and the other half to distribution. The narrator leads the viewer through the meat department where they hand-cut meats to order, producing about 10,000 packages nightly. The facility sources fresh seafood and cheese, with a focus on custom packaging and quality control. The produce department is highlighted as the 'eyes of the customer,' ensuring only high-quality items are selected.

Keywords

💡Processing Facility

A processing facility is an industrial establishment where raw materials are converted into finished goods. In the context of the video, it is a food processing facility where food is manufactured and prepared for distribution. The script mentions that half of the facility is dedicated to making and manufacturing food, highlighting the scale and function of this facility in the food industry.

💡Meat Department

The meat department refers to the section of the processing facility where meat is prepared and packaged. The script emphasizes the freshness and customization, as they hand-cut meats every night and make about 10,000 packages, tailored to customer specifications. This showcases the department's commitment to quality and customer service.

💡Custom Packages

Custom packages are products that are made to order, according to specific customer requirements. The video script mentions that everything is made to order and cut fresh, which means the facility offers a high level of customization in their products. This is evident in the meat department where they cut meat to the customer's exact specifications.

💡Seafood

Seafood in this context refers to the fresh fish and other marine life products that are part of the facility's offerings. The script mentions that they handle about 2,000 orders of seafood per night, indicating the significant role seafood plays in their operations. The facility also has a seafood rating system to inform customers about the quality of the fish available.

💡Specialty Cheese

Specialty cheese refers to a variety of cheeses that are produced to meet specific tastes or quality standards. The script states that the facility produces over 9,000 custom packages of specialty cheese each day, indicating a focus on diversity and customization in their cheese production.

💡Quality Control

Quality control is the process of ensuring that products meet certain standards of quality. In the video, the management team and operators are responsible for maintaining the quality of the product and adhering to customer specifications. This is crucial for maintaining the facility's reputation and ensuring customer satisfaction.

💡Produce

Produce refers to fresh fruits and vegetables. The script mentions that the facility is 'the eyes of the customer' when it comes to selecting produce, emphasizing the importance of quality in their selection process. If an employee wouldn't buy it themselves, they won't pick it for the customers, ensuring high standards.

💡Central Kitchen

A central kitchen is a large, commercial kitchen where food is prepared for distribution to other locations. In the video, the central kitchen is where prepared foods and catering items are made. The script describes the process of starting early in the morning, getting supplies from other departments, and preparing the food for distribution, highlighting the importance of this area in the facility's operations.

💡Rotisserie

A rotisserie is a cooking method where food, often meat, is roasted on a spit over an open fire. The script mentions a rotisserie that operates almost 24/7, roasting about 400 to 500 chickens a day. This indicates the high volume of production and the facility's use of specialized equipment for efficient cooking.

💡Distribution

Distribution in this context refers to the process of getting the prepared food from the facility to the customers. The script describes how orders are assembled, scanned, and organized for delivery. The facility sorts around 1.5 to 2 million products a week, demonstrating the scale of their distribution operations.

💡Barcode

A barcode is a machine-readable label that contains information about the product. In the video, barcodes are used to track packages from the deli post to the customer's refrigerator. The system reads the barcode, which has the customer's name on it, and organizes the orders accordingly, showcasing the use of technology in the facility's operations for efficiency and accuracy.

Highlights

Introduction to the food processing facility, divided into manufacturing and distribution sections.

The meat department processes 10,000 packages every night, cutting everything fresh to customer specifications.

Seafood department handles about 2,000 orders each night, sourcing directly from boats once or twice a day.

Specialty cheese area produces over 9,000 custom packages daily.

Management and operators ensure product quality and adherence to customer specifications.

Produce section emphasizes quality control by only selecting items that meet personal standards.

Seafood rating system ranks fish from one to five stars to inform customers of freshness and quality.

Tracking system in the deli uses barcodes to monitor packages from production to the customer’s refrigerator.

Central kitchen handles all prepared foods and catering items, starting work at 5 AM.

Rotisserie operates almost 24/7, roasting 400 to 500 chickens daily.

Butchers use scanning technology to customize orders, which generates customer-specific labels.

Produce and other items are sorted by the system, ensuring efficient distribution.

Sortation processes 1.5 to 2 million products per week, all tracked by software to ensure accuracy.

The loading team handles around 250 boxes per vehicle, working to maintain product freshness and quality.

The facility focuses on speed and efficiency to ensure fresh, high-quality products reach customers as quickly as possible.

Transcripts

[Music]

we are uh at the front door of our

processing facility so you're about to

walk in and see all the

action so this is our uh our food

processing facility about half of it is

dedicated to making and Manufacturing

food and the other half is for

distribution so right now we're going to

walk on into the meat department where

we uh hand cut our Meats every night

come on

in we do about 10,000 packages in a

night we make everything to order and we

cut everything fresh get it to the

customer exactly to their specs in

package in size within a few hours after

it's cut well we make our purchases

right from and boats on a daily basis

sometimes twice a day we do about 2,000

orders a night just Seafood this is our

um specialty cheese

area we produce over 9,000 Uh custom

packages each and every day the

management team as well as the operators

are charged with keeping control of the

quality of the product as well as the

customer

specifications so this is where um the

produce is

pick uh it's a lot of

produce we are the eyes of the customer

so if you wouldn't buy it yourself you

don't pick it you have a seafood rating

system here it's the only way to be able

to tell our customers through the

internet what's great right now what's

great today me and the fish Cutters get

together every morning we decide what

we're going to rate the fish from one

star to five stars

he works with a label that is designated

Deli Post

104 and so I'm able to track every

package that leaves his hands all the

way to the customer's

refrigerator all of the uh prepared

foods and Catering items that Fresh

Direct does we do out of the uh out of

this Central Kitchen we start at 5:00 in

the morning we basically get our

supplies from the me Department from the

seafood department they cut these items

for us uh to our specifications we then

cook it marinate it do whatever we need

to do with it prepare it package it and

then it goes into the distribution

channels at night and ends up in the

trucks this is our rotisserie which is

functioning almost 247 we're roasting

about uh 4 to 500 chickens a

day we distribute the waves through our

butchers they'll scan a

label and that that particular order

will come up on the screen and

manufacture exactly the size they need

they will confirm it and it'll uh it'll

actually generate a label that is then

customer specific it reads the barcode

which has the customer name on it and

the computer organizes it for us all all

the produce goes into totes and goes up

to sortation which is

sorted the produce the dairy the meat

and the orders are put

together behind this area is where we

bring all the products together and sort

we sort around a million and a half to 2

million products a week the software the

system knows where to um send each item

and each item belongs to to a certain

customer all the products as they go in

are scanned by the system and brought in

the loaders we load around 250 boxes per

vehicle not too many easy days we we we

hustle in here we have to get the

product in and out as fast as we can we

want to keep it fresh and we want to

keep the quality where it should be and

the quality that we want to bring to our

customers