Putting people first at Tulip

By James Ridler contact

- Last updated on GMT

Related tags: Meat & Seafood

Promoting from within and a focus on getting the job right first time were key to meat processor Tulip’s win at this year’s Food Manufacture Excellence Awards.

Tulip took home the trophy for Site Team of the Year at this year’s awards, having demonstrated a programme of improvements in a quest to eliminate waste, improve efficiency and increase yields as it pursued its aim to establish a world-class centre of excellence for cooked, sliced meats.

“It’ll mean a great deal to the team at King’s Lynn. They’ve worked very hard to turn the site around in the past 12 months,”​ said Parker.

“They’re focused very much on an activate programme, which involves the whole team – from engineering through the operations team, through to hygiene – and it’s about making the product right first time and focus on quality.”

Sense of pride

The site team’s collective efforts have instilled a sense of pride in the employees there and the company has achieved real transformation, not only for the business, but for individual team members as well.

The Food Manufacture​​ Excellence Awards celebrated and honoured dedicated businesses and individuals for their achievement, innovation and success across 22 categories.

The rock-themed ceremony was hosted by former Scissor Sisters singer Ana Matronic at the London Marriott Hotel, Grosvenor Square. The night was sponsored by Dawn Foods, Fowler Welch, Menzies, Michael Page, LI Europe and Systems Integration. Associate sponsors were Markel, Circle Select and KDH.

Meanwhile, a bigger focus on seasonal goods and developing new vegan products will guide the future of Fatherson Bakery, Small Bakery Manufacturing Company of the Year at the Food Manufacture Excellence Awards 2020.

Related topics: People & Skills, Meat, poultry & seafood

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