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Production Planning Scheduler(CapKold Scheduling)
Video Presentation
• This presentation can be viewed as a video via the following
web link.
www.loftusit.com.au/repos/MOSSchedulerOverview.wmv
• Should you have any questions or require assistance with the video, please contact the Loftus Sales Team via:– Phone: 1300 LOFTUS (563 887)
– E-mail: [email protected]
Background
• CapKold = Controlled Atmospheric Packaging Kept Cold.
• Steam kettles and chill system used by food service industry.
• Enables long-life items to be efficiently produced.
ARV CapKold Production Facilities in Baulkham Hills, Sydney
The Problem
• Demand constraints:– Date for consumption is known.– Quantities ordered vary or are unknown.
• Production constraints:– Level of stock on hand and its age.– Shelf life is finite.– Production lead time can vary.– Item production capacity limits.– Overall production limits.– Only specific days are worked, holidays are excluded.
The Question
• Why not let computers do the hard work so you can do something more rewarding?
The Solution
• Production Planning Scheduler – CapKoldscheduling tool.
• Algorithm to optimally schedule production based on demand and production constraints.
• Integrates with Loftus Menu Ordering System (MOS) and CBORD Foodservice Suite (FSS) or operates as standalone system.
MOS FSS
Scheduler
Solution Architecture
Ingredient Setup (1)
Recipe Demand (2)
(1) = From FSS or CSV file.(2) = From MOS or CSV file. Can be current commitments and/or future orders.(3) = From FSS.
Future Production (3)
Future Transfers (3)
Solution Architecture
Ingredient Setup (1)
Recipe Demand (2)
Demand compute
Serves to Trays(optional)
Demand aggregation
and stock assessment
Computation engine
(4)
Optimisation engine
Audit and transfer
(1) = From FSS or CSV file.(2) = From MOS or CSV file. Can be current commitments and/or future orders.(3) = From FSS.
Future Production (3)
Future Transfers (3)
(4) = Considers work days, eg Monday to Friday, and non-worked holidays.
Solution Architecture
Ingredient Setup (1)
Recipe Demand (2)
Demand compute
Serves to Trays(optional)
Demand aggregation
and stock assessment
Computation engine
(4)
Optimisation engine
Make quantity converted to
trays/bags(5)
Schedule output in Excel/CSV
Audit and transfer
(1) = From FSS or CSV file.(2) = From MOS or CSV file. Can be current commitments and/or future orders.(3) = From FSS.
Future Production (3)
Future Transfers (3)
(4) = Considers work days, eg Monday to Friday, and non-worked holidays.(5) = Option to compute using same “tray” configuration as demand or specific
production “tray” configuration.
Key Benefits 1
• Agility to dynamically meet demand and therefore reduce wastage or shortages caused by over or under production, respectively.
• Flexibility to vary menus more often rather than setting one or two fixed menus per year.
Key Benefits 2
• Ability to redeploy administrative resources from production scheduling to high-value or revenue generating activities.
• Capability to understand situations where capacity constraints prevent demand from being met or stock shelf life is exceeded.
The Result
• Opportunity to pass cost savings on to end customers.
• Improved image with end customers through greater flexibility of operation.
• Greater market share by offering a differentiated service.
• More environmentally friendly production.
ROI Calculations
• Assuming it takes 20 hours to change the whole menu twice (2x) per year = 40 hours per year.• Assuming that weekly planning adjustments are made that take two (2) hours = 104 hours per year.• Assuming Scheduling / Planning Administrator costs $70 per hour (including WorkCover, Superannuation, Payroll Tax and general operational expenses).• Assuming that $200 of overproduced or past shelf life food is saved per week through more accurate production planning.
Current Process Amount Total Equivalent Cost
Menu Change 20 hrs x 2 a year 40 hrs $ 2,800
Weekly Adjust 2 x 52 weeks 104 hrs $ 7,280
Food Wastage Per week $ 200 $ 10,400
Total Cost $ 20,480
ROI Calculations
• Assuming previous costs in “Manual” process.
• Cost of Scheduler:– In Year 1 includes: Licence at $5,500; 25 hours of setup customisation and training at $4,375; and up to 15 hours of free support.
– In Year 2 includes: Licence at $3,800; up to 10 hours of free support.
– In Year 3 includes: Licence at $4,100; up to 10 hours of free support.
– Licence includes: Optional, free Scheduler engine and Administration GUI updates at no extra charge. Loftus strives for a minimum of one update per quarter. Note: ½ hour to 1 hour of remote installation time may be required per update. This time will be deducted from included support hours.
• Assuming CPI @ 3.30% for each year.
Year 1 Year 2 Year 3Manual $ 20,480 $ 21,156 $ 21,854 Scheduler $ 9,875 $ 3,800 $ 4,000
Savings $ 10,605 $ 17,356 $ 17,854
Technology
• SQL Server 2005 or later. Express Edition is OK.• Microsoft .NET Framework 3.0 or later for the
Administration GUI.• Standalone from or integrates with the Loftus Menu
Ordering System (MOS) and CBORD Foodservice Suite (FSS).• Reporting managed via Administration GUI into Excel/CSV
or SQL Server Reporting Services or SharePoint.• Automated computation is possible via SQL Job.
Further Information
• We would be pleased to answer any of your questions.
• Please contact the Loftus Sales Team via:– Phone: 1300 LOFTUS (563 887)
– E-mail: [email protected]
• A worked example of inputs to and outputs from the
Scheduler can be viewed via the following web link:
www.loftusit.com.au/repos/MOSSchedulerExample.wmv