Food & Drink International - Winter 2017, Volume 2 - 53
Columbus Craft Meats
Todd came aboard Columbus as its vice
president of supply chain two years ago
and characterizes things back then as
"chaotic." "The company didn't have
great service rates to customers, and
as a result, the sales team was fielding angry calls from customers," she
remembers. "In short order, we have
been able to improve that service level
significantly. The case fill rate was in
the low 80 percent range and today it's
over 98 percent."
Columbus implemented a sales and
operations planning (S&OP) process
that Todd credits for the fill rate improvement. "Before, functional groups
tended to operate in silos," she says.
"The S&OP process built a bridge between sales, supply chain and operations, which are the three most import-
ant groups in the supply and demand
part of the equation. We instituted that
and improved relationships and transparency across the organization."
Before implementing the new S&OP
process, one person created the demand plan with limited input from the
sales department. "Recently we added
headcount so we can work much more
closely with the sales team," Todd says.
"We have monthly calls with sales and
regional managers to review the forecast and refine it. That helps us understand the demand better and contributes significantly to our improved
"The level of focus and reporting improved, each group took notice and the
metrics improved," Todd notes. "This
resulted in greater collaboration among
the three groups."
Columbus also completed two plant expansions - one in mid-2015 and the second in late 2017 to increase production,
which also has helped with the customer service levels.
"There is seasonality to our business," Todd explains. "On the deli side
of the business, it tends to pick up in
January when people are dieting, in the
summer when people are eating more
sandwiches and in the late summer/early fall during back-to-school time. On
the salami side, there is a seasonal spike
linked to entertaining so we see a fairly
At LiberTerre we believe in making a better, fresh pork
product for our discerning customers. We are dedicated
to raising small groups of hogs with care, using impeccable genetics, specialty vegan diets and state of the art
harvesting techniques that lock in freshness. The result?
Wholesome and great tasting pork that is completely
traceable from our farm to your door. LiberTerre is a
proud partner of Columbus Craft Meats.
food & drink international * winter 2017 volume 2 * www.fooddrink-magazine.com