Everyone has been through “Cost Savings Programs” and “Cost Reduction Programs”, but what is the organizational impact of a true Cost Takeout process and what does change management have to do with it?

Key objectives for cost takeout programs are dependent on their time frame and may include: …Read More

• Plant production increased from 7,500 Grilles/day to 22,000 Grilles/day.
• 60+ products were redesigned and implemented with an average 12% cost reduction per unit.
• Units/employee tripled.
• Incident rates per hundred grilles were reduced 85%.
• Sales increased 7% and P&L improved by $30M, a 15% improvement year over year
• Service levels increased from 48% of 96%
• Completed in 11 months

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