Alyssa Lozipone
Wegmans Food Markets
Accounting Manager- Manufacturing
Rochester, NY
We recently made changes to absorb overhead costs using the machine line on our recipes. I would love to hear the approach other companies use to include this cost type in their COG's. We also struggle with producing to plan. Our thru-put rates factor in yield/quality loss and downtime but we still don't get the expected units. We would love to learn how other companies developed thru-put rates. What data do they track & is it tracked manually or systematically, in order to assist. Thanks!