Food Bank Consulting Services to Improve Your Organization
Our Approach
WE PERFORM A NEEDS ASSESSMENT WITH YOU
- Inspect the facility to identify functional and collateral deficiencies
- Audit the processes to
- Improve the methods
- Improve the processing of food
- Improve the movement of food
- Improve the storage and distribution of food
- Improve flow of food to agencies
- Examine new initiatives
- Examine Growth and growth trends
We write a study book that details the programs, growth, corrections for facility design and processes, and space required to accomplish a 1-10 year plan.
Part of the study book includes a space plan. The space plan includes the detailed quantitive and qualitative results of the needs assessment.
The space plan is a proven program that provides strategic modeling for different types of expansion.
Detailed concept drawings of the facility and site are provided after we validate the study with your staff.
Designs for Standard Model
The standard model is a food warehouse supplying food to intermediaries such as pantries and soup kitchens. The food is pre-ordered by fax or e-mail and the orders are picked by staff of the food bank. The agencies can pick up the food or it may be delivered to their respective agencies.
Designs for Shopping Model
These models operate like a Standard Model food warehouse except it is set up so agencies pick their own orders and take the orders with them.
- Agency Center Design
- Entrance
- Service to Agencies
- Agency Shopping Areas
- Coolers and Freezers for Shopping
- Store For Miscellaneous Items Not Delivered
- Delivery to Agencies
- Staging Areas
- Material Handling Methods and Storage For Picking
- Docks
- Agency Training Facilities
- Volunteer Center Design
- Break Rooms
- Orientation Rooms
- Food Safety Clothing/Supply Areas
- Advocacy Program Facility
- Training Center Design
- Community Kitchens Training For Food Industry
- Warehouse and Operations Training Facilities
- Design Templets, methods, and facilities for salvaging and sorting food from food drives, retailers, and farmers.
- Intake Rooms
- Clean Rooms
- Gleaning Rooms
- Sort Lines
- Reclamation Lines
- Flexible Production Areas
- Packaging Lines
- Food Box Lines
- Warehouse Functions
- Orientation Rooms
- Meeting Rooms
- Cooler and Freezer Facilities
- Refrigeration
- Floor and Heating
- Walls
- Cold Storage Racking
- Ceilings
- Doors
- Employee and Staff Offices
- Ready Rooms-Entrance and Time Keeping
- Restroom Facilities
- Locker Rooms
- Information and Building Management Centers
- Cable
- Computer
- Security
- Storage and Order Picking Designs
Supply Chain Optimization Report (Productivity Audit) Features and Benefits
Features
- Review and comments for “Supply Chain” improvement
- Ideas
- Sketches of solutions
- A how to improve it guide -organized by priority and an estimate of the investment required
- Sections headings below are included in the report. Each section has many points of discussion
Features
- Review and comments for “Supply Chain” improvement
- Ideas
- Sketches of solutions
- A how to improve it guide -organized by priority and an estimate of the investment required
- Sections headings below are included in the report. Each section has many points of discussion
- Business Effectiveness
- Business Emergency Plan
- Customer Focus
- Customer Experience—Our most important feature
- Life Safety Systems
- General Communications
- Employee Training
- Utilization of Manpower
- Engineering
- Equipment Requirements
- Duty Cycle of Equipment
- Damage of Equipment and Goods
- Ergonomics
- Forklift Training and Safety
- Work Cell Audit- Move, Material, Method
- Work in Process
- Containers
- Production Equipment
- Receiving
- Routing and Tracking
- Storage Planning
- Storage
- Storage Systems
- Safety Storage and Retrieval
- Order Picking
- Packaging
- Shipping
- Shipment Data Collection
- Maintenance
- Maintenance Organization and Systems
- Preventative and Corrective Maintenance
- Recycling and Trash Handling
- Implementation Audits