Creating and implementing a catering unit in Vienna

The Challenge

The price being quoted by providers at Vienna airport for the Last Mile Services did not match our airline customer expectations.

We identified the best method to meet customer expectations was to open and run a catering unit ourselves.

Our approach

We found a partner that had existing facilities in VIE airport and we agreed to rent a space with the caterer. The next step was to hire and train a team of six packers that would be able to cover the operational requirements. We then followed lean six sigma methodology to improve packing times, staff rostering, and warehouse/stock management. In addition, the eight wastes and 5S principles were applied to improve operational processes and warehouse layouts.

The Outcome

We reduced the packing time by 50%

Using Lean principles, we optimised the space, packing and handling processes, reducing the packing time by 50%, working accurately to optimise our resources.

We enabled flexibility for the customer regarding last minute changes to aircrafts, last minute flights and last-minute crew requests whilst keeping the costs to a minimum.

This resulted in an annual saving for the customer of €350,000 circa 40% whilst maintaining excellent operational performance.


Tags: Case Studies | Vienna Catering

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