PITSpeedbird
Topic Author
Posts: 58
Joined: Sat Mar 03, 2007 11:25 pm

LSG Skychefs Choose PIT

Sun Oct 28, 2007 11:24 pm

Hi all -

Have heard that LSG skychefs has chosen PIT as the site for
a new deep frozen food center - the first in North America -

Looks like all is not down in the steel city!

- here is the link

http://www.bizjournals.com/pittsburgh/stories/2007/10/22/daily42.html

Cheers!

PITSpeedbird
you leave. Arrive before
 
flyingcat
Posts: 350
Joined: Tue May 29, 2007 10:33 am

RE: LSG Skychefs Choose PIT

Mon Oct 29, 2007 12:28 am

So this is what PIT has come too.

They are cheering that a freezer is opening that employs 58 people.

What next a Dunder Mifflin distribution center.


How is LSG going to move around the frozen food? Contract with US or other airline?
 
OBSMGR
Posts: 45
Joined: Tue Aug 28, 2007 4:40 am

RE: LSG Skychefs Choose PIT

Mon Oct 29, 2007 11:32 am

Quoting Flyingcat (Reply 1):
How is LSG going to move around the frozen food? Contract with US or other airline

More than likely using one of the airline industry logistics providers like Michael Lewis Co or BlueLine.

Also, while any news regarding investment in PIT is a good thing for the region, the enthusiasm should be tempered a bit as this work is taking place in the existing kitchen, which tells me they have lots of excess space- whenever these people get on the payroll, my guess is you will still have a significant amount of LSG folks on furlough....
I just Googled your Yahoo :)
 
commavia
Posts: 9820
Joined: Mon Apr 25, 2005 2:30 am

RE: LSG Skychefs Choose PIT

Mon Oct 29, 2007 12:50 pm

Quoting Flyingcat (Reply 1):
What next a Dunder Mifflin distribution center.

At least employee morale would take an upswing vs what the US operation's employees have now!  Smile
 
pitops
Posts: 470
Joined: Sat May 26, 2007 3:22 pm

RE: LSG Skychefs Choose PIT

Mon Oct 29, 2007 3:07 pm

This was already mentioned in the misery at PIT thread.
Ground Ops, Southwest Airlines, CMH
 
sunking737
Posts: 1117
Joined: Tue Feb 22, 2005 10:33 pm

RE: LSG Skychefs Choose PIT

Mon Oct 29, 2007 3:58 pm

This makes a lot of sense, because with so many other airports with in the given area they can warehouse many more items for their customers. This cuts down on the amount of product at any one location.

If say AA changes their food on International flights every month, and say they stop using a BBQ chicken for say a month, then LSG in JFK or BOS doesn't need to carry it after that time, they can send it back to the PIT warehouse, or say those stations run out of BBQ Chicken then it is faster to send it from PIT, when the supplier say is in MN, or TX, and it could take a week or better to ship.

When I worked for XX Airlines the boss would order 17,000 cases of cookies or what have you because she got a great price. Then you have to have a place to put 17,000 cases, or 10 pallets.

Does this help. Its not about creating new jobs but using the space you already have.
Just an MSPAVGEEK
 
OBSMGR
Posts: 45
Joined: Tue Aug 28, 2007 4:40 am

RE: LSG Skychefs Choose PIT

Tue Oct 30, 2007 2:15 am

Quoting Sunking737 (Reply 5):
If say AA changes their food on International flights every month, and say they stop using a BBQ chicken for say a month, then LSG in JFK or BOS doesn't need to carry it after that time, they can send it back to the PIT warehouse, or say those stations run out of BBQ Chicken then it is faster to send it from PIT, when the supplier say is in MN, or TX, and it could take a week or better to ship.

When I worked for XX Airlines the boss would order 17,000 cases of cookies or what have you because she got a great price. Then you have to have a place to put 17,000 cases, or 10 pallets.

Thats not really how fresh food service normally works. Individual kitchens generally produce meals for flights in house and refridgerate them in-house until needed. The meals are held for only a few days at max, as freshness is of course a big concern for the primary customers who enjoy meals on flights today- the international passenger.

While it is concievable that the food could be produced in PIT and trucked to other locations, you would still have the food production costs in PIT, in addition to the transportation costs to the point of use. Im not sure PIT could produce meals cheap enough to offset the additional costs of transportation to the point of final use. In addition to these points, its also important to mention that refridgerated shipping and storage costs more than dry/room temp storage and shipping. Since most kitchens source food components locally and have pre-arranged contracts that insure delivery many times a week to insure freshness and minimum on-hand stock, the Distribution Center approach would require either addition shipping trips for a given product, or additional storage space in the final use facility. There is the value in a consistent product of course, which a centralized food preperation facility would give you- but then again so would clearly defined menu specs.

I personally think a more likely application LSG is looking at for PIT may be retail food production (Starbucks, etc).
I just Googled your Yahoo :)