London (GATE GOURMET) - Eric Born, managing director of Gate Gourmet UK and Ireland, today published the latest figures showing increasing productivity over the last six months at the Heathrow South production unit which provides premium meals, drinks, duty free goods, newspapers, essential supplies and other equipment for airlines.
• the number of economy class bar trolleys packed at the Heathrow South unit has increased from 34 per employee per day in August 2005 to 53 per employee per day in March 2006 – an improvement of 56%;
• the number of hours lost in the first quarter due to staff sickness at the Heathrow South production unit fell by 58% relative to the previous year. The sickness rate at Gate Gourmet’s Heathrow South production unit is now 3%;
• as a result of improved productivity and a lower sickness rate, the number of paid overtime hours required to be worked has fallen by 76% in the first quarter 2006 compared to 2005
Eric Born said, “There is still a long way to go but we are now seeing real improvements in productivity at Gate Gourmet. The changes we’ve been making to working practices are clearly paying off.”
“Sickness is falling and productivity is rising. Of course, we have to keep up the momentum to continually make improvements in both to secure the future of our company and the jobs that go with it.”
“As a result of the progress we are now making, I am hopeful that Gate Gourmet UK & Ireland will break even this financial year,” said Mr Born.
Rackesh Chander who works as a Controller in despatch said, “We’re working better as a team and the benefits are beginning to show through – even the number of people taking days off due to sickness has halved.”
“We’re better organised now and as a result it’s a better place to work. We’ve had more than our fair share of criticism over the last year but Gate Gourmet’s really getting better now,” said Rackesh.
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