Using Design to Increase Productivity and Drive Down Unit Costs

Food Plant of the Future: Using Design to Increase Productivity and Drive Down Unit Costs

6/1/09 to 6/1/10

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Original Date: June 2009, Available on-demand at webinars.provisioneronline.com

The need for food and beverage processors to drive down unit costs never ends. How can new/retrofitted plants be designed to optimize productivity? What solutions will have the biggest influence on productivity? Join Hixson for a look at design trends and issues shaping the Food Plant of the Future:

Learn what factors are driving decisions about food plant design.
Find out what solutions should be implemented today for greater success tomorrow.
Understand how facilities can be designed to run with greater efficiency and adaptability.

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How many manufacturing facilities are owned by your company?

At what point in the future do you anticipate needing to begin construction of a new plant or undertake a major expansion/renovation at an existing plant? ("Major" is defined as a project or series of projects that significantly alters the capabilities and/or capacity of the plant as well as the configuration and/or size of the facility.)

Q&A with Bill Lovette, Pilgrim's Pride, at Chicken Media Summit Bill Lovette, president and CEO of Pilgrim's Pride, offers his take on the 2013 Chicken Media Summit in New Bern, N.C., with Andy Hanacek, editor-in-chief.

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Food Plant of the Future: Using Design to Increase Productivity and Drive Down Unit Costs

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Q&A with Bill Lovette, Pilgrim's Pride, at Chicken Media Summit
Bill Lovette, president and CEO of Pilgrim's Pride, offers his take on the 2013 Chicken Media Summit in New Bern, N.C., with Andy Hanacek, editor-in-chief.