Project management

Realisation of your projects in planning, implementation, management and control

Food Resource Management supports you in exceptional corporate situations, such as bridging management bottlenecks and implementing crisis-related reorganisation measures, through to complex project management.

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Project Management

Realisation of your projects in planning, implementation, management and control

Learn more

Project management

Sound knowledge with practical transfer

Food Resource Management is available to you comprehensively in project management with innovative and flexible overall solutions. With our know-how, we cover the complete spectrum of possible project areas in the food industry. We support you if your management is busy or not sufficiently qualified for certain processes and assess processes and situations neutrally and impartially. We take responsibility for complex projects and implement them in a targeted manner with you and your employees.

Areas of application

Project partners & problem solving

Strategic-oriented consulting in project management
External project management with assumption of project planning, control and monitoring as well as sustainable project support
Imparting project management knowledge on current special topics in industrial food technology
Cross-divisional resource planning in project management, effective design of resources, low deployment time
Change management and human resources development (e.g. motivating employees, customer orientation)

Increase in value through elimination of weak points

Numbers determine the business – Functional key figure systems for production and packaging control
Employee qualification made easy – implementation-friendly measures for all requirement profiles
Contemporary investment and maintenance management (facility management) – We present you ways
The customer should come back and not the product – quality check based on value chain analyses
100% delivery capability tomorrow – increasing short-term delivery capability and delivery reliability
No profit and loss statement, no business efficiency – We show the levers of bottleneck elimination
Better purchasing – reducing the use of raw materials through strategic and operational purchasing optimisation

Our access to your individual solution

Case studies from practice

Practical example 1

Cost and schedule controlling for a new plant construction (€ 70 million) in the meat industry.
(Project duration 18 months)

All costs and deadlines of a total of more than 80 companies and more than 350 employees were coordinated and monitored by Food Resource Management over the duration of the project. Daily coordination meetings on the construction site with the foremen and specialist planners were on the agenda, as was the critical observation of the cost development due to supplements and other additional services.

Practical example 2

Project planning and purchase of a production line (€ 6 million) in the seasonal vegetable industry.
(Project duration 9 months)

The processing of freshly harvested vegetables requires various production machines such as turbulence washers, blanchers, boiling kettles, shredders, filling machines and freezers. Through ABC selection analyses and technology comparisons in an international environment, a completely new vegetable processing line was planned and realised in a corporate structure.

Practical example 3

Increase of machine efficiency in the food seasoning industry from 63% to 81%.
(Project duration 3 months)

The technical efficiency of a high-speed machine for the production (forming and winding) of paste cubes was increased from 63% to 81% by adjusting the number of cycles and through planned maintenance measures as well as personnel qualification. This led to an annual improvement in the operating result of € 500,000.

Practical example 4

Reduction of breakage losses on a chocolate line in the amount of € 1 million.
(Project duration 9 months)

If the prescribed parameters of flowability and viscosity are not adhered to in chocolate production, cracking occurs in the manufacturing process, resulting in broken chocolate or leaking of the filling and thus an unsaleable product. Through the implementation of computer-controlled measuring and analysis procedures in conching as well as increased step controls in the production of fillings, breakage losses were reduced by € 1 million. Improved cross-divisional communication also contributed to this result.