BOBE » Topics » Production

These excerpts taken from the BOBE 10-K filed Jun 23, 2009.
Production
 
We produce food products in our seven manufacturing facilities. We produce sausage products at our plants located in Galva, Illinois, Hillsdale, Michigan and Xenia, Ohio. Our Bidwell, Ohio and Richardson, Texas plants produce both fresh and fully cooked sausage products. Our Sulphur Springs, Texas and Springfield, Ohio plants produce ready-to-eat products, such as sandwiches, soups and gravies. We also operate a distribution center in Springfield, Ohio.
 
We have made efforts to “Increase Returns on Invested Capital” by implementing a plant rationalization program to ensure we are positioned for future growth. The program is geared to identify operational gaps and opportunities to improve production efficiencies. As part of this program, we completed an expansion of our Springfield, Ohio distribution center in fiscal 2008 at a cost of approximately $9 million. During fiscal 2009, we began an approximately $16 million expansion of our Sulphur Springs, Texas facility to add more capacity to produce fully cooked products. The expansion was completed in June 2009. We also “Increased Returns on Invested Capital” in fiscal 2009 by improving boneless meat yields at our sausage manufacturing plants.


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We strive to “Be the BEST at Operations Execution” by always focusing on food safety. We follow a Hazard Analysis and Critical Control Points (“HACCP”) program at each of our manufacturing plants. HACCP is a comprehensive system developed in conjunction with government agencies to prevent food safety problems by addressing physical, chemical and biological hazards. We use HACCP to identify potential safety hazards so that key actions can be taken to reduce or eliminate risks during production. We also have a team dedicated to food safety and quality assurance.
 
We use third parties to manufacture or “co-pack” all of the Bob Evans and Owens products that are not produced in our own facilities. These co-packed items include our mashed potatoes, macaroni and cheese, and some meat items. At the end of fiscal 2009, we used approximately 23 third parties to manufacture food products for us.
 
Production


 



We produce food products in our seven manufacturing facilities.
We produce sausage products at our plants located in Galva,
Illinois, Hillsdale, Michigan and Xenia, Ohio. Our Bidwell, Ohio
and Richardson, Texas plants produce both fresh and fully cooked
sausage products. Our Sulphur Springs, Texas and Springfield,
Ohio plants produce
ready-to-eat
products, such as sandwiches, soups and gravies. We also operate
a distribution center in Springfield, Ohio.


 



We have made efforts to “Increase Returns on Invested
Capital” by implementing a plant rationalization program to
ensure we are positioned for future growth. The program is
geared to identify operational gaps and opportunities to improve
production efficiencies. As part of this program, we completed
an expansion of our Springfield, Ohio distribution center in
fiscal 2008 at a cost of approximately $9 million. During
fiscal 2009, we began an approximately $16 million
expansion of our Sulphur Springs, Texas facility to add more
capacity to produce fully cooked products. The expansion was
completed in June 2009. We also “Increased Returns on
Invested Capital” in fiscal 2009 by improving boneless meat
yields at our sausage manufacturing plants.





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Table of Contents






We strive to “Be the BEST at Operations Execution” by
always focusing on food safety. We follow a Hazard Analysis and
Critical Control Points (“HACCP”) program at each of
our manufacturing plants. HACCP is a comprehensive system
developed in conjunction with government agencies to prevent
food safety problems by addressing physical, chemical and
biological hazards. We use HACCP to identify potential safety
hazards so that key actions can be taken to reduce or eliminate
risks during production. We also have a team dedicated to food
safety and quality assurance.


 



We use third parties to manufacture or “co-pack” all
of the Bob Evans and Owens products that are not produced in our
own facilities. These co-packed items include our mashed
potatoes, macaroni and cheese, and some meat items. At the end
of fiscal 2009, we used approximately 23 third parties to
manufacture food products for us.


 




These excerpts taken from the BOBE 10-K filed Jun 24, 2008.
Production
 
We produce food products in our seven manufacturing facilities. We produce fresh sausage products at our plants located in Galva, Illinois; Hillsdale, Michigan; and Xenia, Ohio. Our Bidwell, Ohio and Richardson, Texas plants produce both fresh and fully cooked sausage products. Our Sulphur Springs, Texas, plant is a ready-to-eat sandwich assembly facility. Our Springfield, Ohio, plant produces ready-to-eat soups and gravies. We also operate a distribution center in Springfield, Ohio, that serves as a hub for our warehouse and direct store distribution system.
 
We have made efforts to “Increase Returns on Invested Capital” by implementing a plant rationalization program to ensure we are positioned for future growth. The program is geared to identify operational gaps and opportunities to improve production efficiencies. As part of this program, we completed an expansion of our Springfield, Ohio, distribution center in fiscal 2008 at a cost of approximately $9 million. During fiscal 2009, we plan to expand our Sulphur Springs, Texas, facility at a cost of approximately $16 to $18 million to add more capacity to produce fully cooked products. We will also evaluate an investment in a new prep kitchen located in the Eastern United States to manufacture items to support our food products operations as well as Bob Evans Restaurants and Mimi’s Cafés.
 
During fiscal 2008, we focused on “Being the BEST at Operations Execution” and “Increasing Returns on Invested Capital” by improving plant efficiency. We improved our boneless meat yield and addressed deficiencies identified in a food safety analysis conducted during fiscal 2008.
 
Food safety is critical to our business. We have prepared and follow a Hazard Analysis and Critical Control Points (“HACCP”) program at each of our manufacturing plants. HACCP is a comprehensive system developed in conjunction with government agencies to prevent food safety problems by addressing physical, chemical and biological hazards. We use HACCP to identify potential safety hazards so that key actions can be taken to reduce or eliminate risks during production.
 
We use third parties to manufacture or “co-pack” all of the Bob Evans and Owens products that are not produced in our own facilities. These co-packed items include our mashed potatoes, macaroni and cheese and some meat items. At the end of fiscal 2008, we used approximately 17 third parties to manufacture food products for us.
 
Production


 



We produce food products in our seven manufacturing facilities.
We produce fresh sausage products at our plants located in
Galva, Illinois; Hillsdale, Michigan; and Xenia, Ohio. Our
Bidwell, Ohio and Richardson, Texas plants produce both fresh
and fully cooked sausage products. Our Sulphur Springs, Texas,
plant is a ready-to-eat sandwich assembly facility. Our
Springfield, Ohio, plant produces ready-to-eat soups and
gravies. We also operate a distribution center in Springfield,
Ohio, that serves as a hub for our warehouse and direct store
distribution system.


 



We have made efforts to “Increase Returns on Invested
Capital” by implementing a plant rationalization program to
ensure we are positioned for future growth. The program is
geared to identify operational gaps and opportunities to improve
production efficiencies. As part of this program, we completed
an expansion of our Springfield, Ohio, distribution center in
fiscal 2008 at a cost of approximately $9 million. During
fiscal 2009, we plan to expand our Sulphur Springs, Texas,
facility at a cost of approximately $16 to $18 million to
add more capacity to produce fully cooked products. We will also
evaluate an investment in a new prep kitchen located in the
Eastern United States to manufacture items to support our food
products operations as well as Bob Evans Restaurants and
Mimi’s Cafés.


 



During fiscal 2008, we focused on “Being the BEST at
Operations Execution” and “Increasing Returns on
Invested Capital” by improving plant efficiency. We
improved our boneless meat yield and addressed deficiencies
identified in a food safety analysis conducted during fiscal
2008.


 



Food safety is critical to our business. We have prepared and
follow a Hazard Analysis and Critical Control Points
(“HACCP”) program at each of our manufacturing plants.
HACCP is a comprehensive system developed in conjunction with
government agencies to prevent food safety problems by
addressing physical, chemical and biological hazards. We use
HACCP to identify potential safety hazards so that key actions
can be taken to reduce or eliminate risks during production.


 



We use third parties to manufacture or “co-pack” all
of the Bob Evans and Owens products that are not produced in our
own facilities. These co-packed items include our mashed
potatoes, macaroni and cheese and some meat items. At the end of
fiscal 2008, we used approximately 17 third parties to
manufacture food products for us.


 




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