NAVSUP Finds Efficiencies in Delivering Food to the Fleet

May 17, 2013 | By scnewsltr
     A year-long Naval Supply Systems Command (NAVSUP) Continuous Process Improvement (CPI) project, focusing on the subsistence processes used by Fleet, CNIC and NAVSUP Enterprise, was recently completed.      Co-sponsored by Capt. Andy Matthews, NAVSUP, and John Sheehan, Defense Logistics Agency Troop Support (DLA-TS), a cross functional team of experts from U.S. Fleet Forces, Type Commanders, Military Sealift Command, MSC CLOs, NAVSUP Fleet Logistics Centers, Navy Food Management Teams, NAVSUP, and DLA-TS successfully completed the project driving enhancements and efficiencies in the subsistence supply chain touching more than 300 afloat and ashore military dining facility around the world.  This supply chain directly supports the delivery of 92.5 million healthy nutritious meals annually that taste great and support the war fighter, with the fuel required to fight and win.       "Continuous Process Improvement is an integral part of the NAVSUP way of finding efficiencies and cost savings," said Rear Adm. Mark Heinrich, Commander, Naval Supply Systems Command and Chief of Supply Corps.  "Studying the Subsistence Processing system and making it better was a win/win for NAVSUP and most of all the Fleet."      The project originated at the Fleet Supply Policy Council (FSPC), a flag-level council that uses the CPI structure to both formally define Fleet logistics support issues and develop processes to deal with challenges. The project goals were twofold: synchronize the Navy Standard Core Menu (NSCM), the load lists used by ships to order food, and the Prime Vendor catalogs and establish a standard ordering process for requisitions in homeport and in every fleet operating area that has a direct impact on reducing workload to the Fleet.      The CPI project drove three major areas of change: a redesign of the NSCM creation process, how Fleet menu requirements are processed, and singling up of the subsistence ordering process. The first two changes resulted in a thirty-two percent reduction in menu cycle time, which increases responsiveness to customer demands and a single ordering process for all Navy area of responsibility (AOR) ensures that galleys no matter where they are in the world get what they need to support the NSCM. The project also stresses the adherence to NSCM, which will create additional efficiencies and cost savings in the areas of training, meal production, economies of scale in ordering to name a few that will ensure the optimization of our average annual 427 million dollar subsistence budget.  The NSCM ensures Sailors are provided an assorted and nutritionally balanced menu while standardizing food line items throughout the Fleet.      "What makes this CPI project a success is that we found methods to optimize the level of resources that we currently have by the implementation and enforcement of standardized policies," said CW05 Todd Grunlien, Officer in Charge, Navy Food Management Team Norfolk/New London.  "The best part is that in most cases our recommendations can be achieved with minimal additional resources and they will have long lasting positive effects on quality of life levels enjoyed by thousands of Sailors throughout the Navy for decades to come."      The team will has begun to implement the new processes including changes to applicable policies, instructions, and processes across the subsistence supply chain to make the yearlong work a reality. By Chuck Folsom and Bobby Winn, NAVSUP Navy Food Service