FreshDirect: Tour their warehouse
Summary
TLDRThe 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
🏭 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.
Mindmap
Keywords
💡Processing Facility
💡Meat Department
💡Custom Packages
💡Seafood
💡Specialty Cheese
💡Quality Control
💡Produce
💡Central Kitchen
💡Rotisserie
💡Distribution
💡Barcode
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
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