Dynamics of Frozen Pizza Factory Production and Logistics

When:
September 18, 2014 @ 2:30 pm – 5:30 pm
2014-09-18T14:30:00-05:00
2014-09-18T17:30:00-05:00
Where:
Palermo Villa, Inc.
3301 West Canal Street
Milwaukee, WI 53214
USA
Contact:
The Logistics Council

Just about everyone eats pizza.  Whether your favorite ingredients are sausage, pepperoni, veggies or just straight cheese or maybe you’re a breakfast pizza fan and like a Sausage and Gravy Pizza or a Denver Omelet Pizza, just about everyone eats pizza.  Have you ever wondered how these culinary favorites are made and how they make it to the frozen food isle of your favorite grocery store?  The supply chain for frozen pizza encompasses a wide range of refrigerated carrier modes for both inbound and outbound from rail, to Intermodal, and truck load for raw materials inbound to Intermodal, truck load, and LTL to our customers.  The supply chain needs to be managed with Just-In-Time precision to make sure our ingredients are as fresh as possible.  Our Mission is to Deliver a Great Pizza Experience.  In partnership with Palermo’s Pizza, you are invited to attend a tour of Palermo Villa where Palermo’s Pizza is made.  The Palermo’s Pizza Factory Tour is well known in Milwaukee and is listed on TripAdvisor as a Certificate of Excellence 2014 Winner.  You will see the production facility where over 450,000 pizzas are made daily for shipping to customers throughout North America as well as destinations like Taiwan and South Korea.  You’ll meet Milt Fuehrer, Vice President of Supply Chain for Palermos, Jim Koepke, Supply Chain Manager, and Bill Audette, Logistics Manager for Palermos Pizza who will give a presentation on Palermo’s supply chain.

Program Overview:

This event will include a facility tour followed by an informative presentation and, of course, PIZZA.

Palermo’s Pizza, a family owned company, is celebrating their 50th Anniversary on September 13th.  Since their beginning in 1964, Palermo’s Pizza has grown to be one of the largest frozen pizza makers of both branded and private label products in the US and Canada serving over 220 customer locations.

Today all pizzas are made at the Canal Street location in Milwaukee.   During the presentation portion of the event Bill Audette, Logistics Manager for Palermo’s, will present an operational overview of the supply chain needed to produce such a large volume of frozen pizza.  Topics will include the following:

  • Map overview of suppliers and modes utilized for inbound raw materials
  • Cold Storage and outbound freight volumes, daily operations, schedules
  • Development opportunities and issues

Not only has Palermo’s been producing a premium pie since 1964 but they have been very active in the community as well.  At just about every professional or collegiate sporting event in Wisconsin you will see Palermo’s Pizza as a sponsor.  Palermo’s Pizza is also a major contributor to local food banks.  As part of the 50th Anniversary, Palermo’s is donating over 50,000 pizzas to local food banks in major populations areas throughout the country.

We will be starting the event with a tour of the facility and a short presentation about Palermo’s history.  Following the tour we will head to Pizzeria 3301 at Villa Palermo’s for a presentation on the supply chain involved to make pizza and then, We will EAT ZA!

Please join us for another quality educational program from The Logistics Council on September 18th at Palermo Villa.

Registration & Logistics: 

Place: Palermo Villa, Inc
Directions: East of Miller Park parking lots
(Enter through the courtyard into Pizzeria 3301)
3301 West Canal Street
Milwaukee, WI  53208
414-643-0919
Time: 2:30 pm Registration / Networking
3:00 pm Welcome by Bill Audette, Logistics Manager Palermo’s Pizza
3:05 pm Palermo’s Pizza facility tour
4:15 pm Presentation and Open Q&A session
4:45 pm Networking social in Pizzeria 3301 at Villa Palermo

 

Please pre-register for this event to ensure that space is available

Cost:
$50.00 Pre-paid with RESERVATION
$55.00 Pre-paid 7 days or less from the event date
$60.00 Paid AT-THE-DOOR

 


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