Barber Foods Streamlines Production at St. John Street Plant
June 27, 2011
Production Efficiency and Product Quality Enhanced; Layoffs Announced
PORTLAND, Maine (June 27, 2011) - David Barber announced today changes at the company’s St. John Street plant that further enhance product quality while increasing capacity and efficiency in its manufacturing facility. Significant investments in processing equipment on one of the plant’s four manufacturing lines will improve efficiency, capability and flexibility, allowing the same volume to be produced on one line instead of two. This streamlining of operations will result in the layoff of 82 Associates.
“As our competitors and customers continue to get bigger, we must improve productivity, reduce costs, and enhance efficiencies,” said David Barber, the company’s President. “Unfortunately, one of the tough consequences is letting go of Associates whose contributions we greatly appreciate.”
Barber announced the decision today to give Associates at least 60 day’s notice. When they leave Barber Foods, each affected Associate will be given one week of severance for every year of service as well as outplacement and support services
The plan to streamline operations was developed and well in the works prior to the recent AdvancePierre Foods acquisition of Barber Foods. The plant will continue to employ more than 500 Portland-area workers.
Contact:
Mark Dvorozniak, VP Brand Marketing
mark_dvorozniak@barberfoods.com
(207) 482-5578