InfoDrob
foto: Szymon Polański
Bulletin of SuperDrob SA no 1/2019
New office in Warsaw’s Powiśle district INTERWIEVS:
with Robert Bogusz about Thailand p. 3
with Krzysztof Zaniewski about Lublin p. 1 with Ewa Niewiadomska about Łódź p. 5
Kurczak Sielski
Culinary Competition
new advertising campaign and
for the Polish Poultry
Consumers Product Award 2019
p. 6
meat Cup p. 7
The plant in Lublin from Krzysztof Zaniewski’s point of view INTERVIEWED BY: ŁUKASZ ZAJĄC
What is your experience in the poultry industry? I have been working in the meat production and processing industry for almost 15 years, while I have been associated with the poultry industry since 2011.
Your development plans for the Lublin plant? Due to the growing demand for meat and poultry products, we plan to expand our production area. The investment will allow us to increase both production capacity and employment. Today, in order to produce more and be a competitive partner for our customers, it is necessary to invest not only in human resources, but also in technology and automation of production lines. We provide coaching to improve the qualifications of our employees, which will make it easier for them to implement new technological solutions later on. At the same time, we also build a management team and modify the organizational structure so that together we can meet the challenges that await us in the Lublin branch.
What challenges do you face and what are your dreams related to the Lublin branch? Today, the basic goal that we have set for ourselves is to produce safe food of the highest quality, in the quantity that our customers want from us. Many calculations show that in the coming months we must increase our production by several dozen percent. We have created a design group which, together with the technical department and the production department, cooperates on investment planning in order to achieve this goal. I would like to contribute to building a strong and stable team in Lublin, which will be able to take up any challenges and achieve the goals set forth with the best results.
What qualities should an employee have for the boss to be able to count on him? This question should be posed differently. In my opinion, it should sound like this: – How should each boss cooperate with his team so that the various qualities of employees contribute to the fact that you can always count on each of them? In my opinion, it is the boss who has the greatest influence on this issue. The boss is responsible for the
CEO of the Lublin plant Krzysztof Zaniewski, photo: private archive
Today, the basic goal that we have set ourselves is to produce safe food of the highest quality, in the quantity that the recipients want from us work of his team and manages them so that, regardless of the circumstances, every employee can count on the support of the group and the boss. It is important to remember that sometimes we have successes and sometimes difficult topics to solve. However, if the employees can rely on the boss and each other, then all of them celebrate these successes together and have worked out solutions for the so-called difficult cases.
And after work, how do you rest? I always divide rest after work into two categories. The first way is to regenerate one’s strength through what is commonly called “doing nothing"“. The second way is active rest away from home. I have two wonderful daughters and please believe me that with the passage of time, as they are getting older, they can genuinely take care of it on their own, so that I do not have time to implement the first way...
Plant in Lublin, photo: Kamil Woźnica
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InfoDrob NO /1/2019
International SuperFestival has gathered over half a thousand participants. On September 30th, 2018 at the MOSiR Hall in Karczew there was a football rivalry between teams of 4 nationalities and a joint feast among employees and their families connected with the SuperDrob company. For over 10 years, with the help of partner companies, SuperDrob has been employing Ukrainians, Nepalese, Moldovans and Belarusians. Four teams have participated in the two-hour tournament. The winner was a team from Ukraine, then, in turn were teams from Poland, Nepal and Moldova. After the cup award ceremony, the players and fans shared a dinner together in the world cuisine zone. Each country prepared its own delicacies. SuperDrob employees could taste Ukrainian borscht and delicious Russian dumplings and chops, Nepalese samosa dumplings and mango lassi drink, Moldovan
International SuperFestival
The players of the four countries’ national teams: Nepal, Poland, Ukraine and Moldova, photo: Kamil Woźnica
The stands during the tournament were full, photo: Kamil Woźnica
Everyone supported their teams vividly, photo: Kamil Woźnica
“stuffed cabbage“ wrapped in grape leaves and regional Moldovan cake. There was also a tasting of Thai cuisine –soup with chicken and coconut milk and tapioca dessert. You could also try grilled Polish poultry products and puddings made by SuperDrob. For a healthy dessert, participants could enjoy fruit straight from orchards in Czersk and Sobienie Jeziory. Guests also presented ethnic costumes and dances arousing considerable interest. Everybody spent their time nicely, photo: Łukasz Zając
InfoDrob NO /1/2019
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Straight out of Thailand A few questions to Robert Bogusz, Business Development Director of SuperDrob SA, currently working and learning in Thailand in various areas of CP Food. Where are you and what exactly is it that you do? The last 5 months in Thailand have been for me a time of constant changes - this is one of the key elements of the training here. For the first 1.5 months I participated in the FLP4 (Future Leaders Program), in which there were 300 participants from all over the world. Then I was promoted to LDP1 (Leaders Development Program), where I am currently learning and working in a project team. Once a month all teams come to the CPLI (CP Leadership Institute) headquarters. There we can present the results and progress of our work on a given project. After only 15 minutes of presentation, we get 10 minutes to listen to the feedback from our listeners and observers. Among them is Khun Dhanin Chearavanont himself – Senior Chairman of CP together with the Management Board of the Company and representatives of Top Management of all its businesses. “Report Out” – is the name of this element of the training - usually lasting 3 days and all the time spent there takes place under the watchful eye of the HR department, which takes care of the development of each of the participants. Moreover, I have had the opportunity to work, among others: – F or 1 month in the convenience store – For 2 months in a convenience food factory in the shrimp industry – For 2 months in a poultry slaughter and processing plant All the above locations are situated in different parts of Thailand such as Bangkok, Korat and Kleang. The biggest reward for me during my stay here is that I have a chance to get to know people from around the world.
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”Team Workshop” shrimp business in CPLI, photo: CPLI
Mutual exchange of experiences and getting to know cultural differences gives me the opportunity to broaden my horizons, practice a foreign language, and above all to establish mutual relations and contacts for many years to come.
What are the visible differences in culture and working habits in Thailand? As I have already mentioned, cultural differences are incredible and can be observed literally everywhere: on the street, in the shops, or even at work. When working with Asians you should remember not to be “hot-headed” – I had a doubtful pleasure to find out
If you ask me about the future, I must admit that I will always remember the words of Senior Chairman from his speech during the inauguration of the FLP4 program: "Please, think outside of the box and never close yourself for change”
InfoDrob NO /1/2019
about it on my own skin. It was certainly a lesson for me for my whole life. The Thais value peaceful and a meticulous approach to business. They are very composed in action and at the same time extremely polite and helpful. They do not know the word “NO”. There is a 9-hour work system including an hour break for lunch. It is the custom of the Thai people to eat together with their whole team and to share ordered dishes - this is a very empathic custom that applies throughout Thailand.
All participants of LDP1 program in front of CPLI, photo
photo: CPLI
What are the most interesting duties so far when it comes to the scope of your work and study? The most interesting job for me was working in the shop “7- Eleven”. My duties included responsibility for the durability and suitability for consumption of products on the shelf, ordering goods and receiving deliveries, as well as cleaning the shop and.... fiscal cash register service! I must admit that the reaction of the Thais who have seen the European shopping assistant was invaluable. This is my most treasured memory, because it allowed me to remember what being humble in business really is. It showed me the hard work and reminded me of the scale of responsibility of the shop’s employees. It also gave me the opportunity to make direct contact with the customer in order to better understand their needs. Working in the shrimp business was also a precious time, which naturally pulled me out of my own comfort zone and showed me how great the results can be through a more perspective way of thinking.
What will you try to implement in the company after returning to Poland? The cultural difference makes each of us (I mean the Thais and the Poles) focus on something differ-
ent in our work. This allows us to exchange experiences and knowledge. We learn from each other, to which both sides are very open. Currently I am in constant contact with our company and I always try to join our delegations coming to Thailand, giving possible support from my side. If you ask me about the future, I must admit that I will always remember the words of the Senior Chairman from his speech during the inauguration of the FLP4 program: “Please, think outside of the box and never close yourself for change.” These words work very well in my professional and private life, so I will be happy to infect others with this positive energy.
and interesting places to try something new. Bigger events: I and my new friends made an all-day trip to the Gulf of Thailand, where we had the opportunity to sail to the island of Ko Lan. Undoubtedly it was one of the most charming places I had the opportunity to see.
Just say a few words about how you spend your free time. What can you do every day in Thailand? As far as my free time is concerned, I don’t have too much of it as it might seem. It is always Sunday, and more recently also Saturday, in a weekly work cycle. From my regular classes I manage to attend the Church for Sunday Mass and read books. I also try not to let go of my hobby which is motorization, so sporadically I go to the karting track, where I have the opportunity not to forget how to drive a motor vehicle. I’m also a big fan of Thai cuisine, especially Street Food, so I often look for new
Robert Bogusz with Khun Phatanee Leksrisompong – Executive Vice President at CP Group oraz Member of the Supervisory Board of SuperDrob S.A., photo: Khun Nirada Leksrisom-pong
Street Food in Bangkok, photo: Robert Bogusz
Beef noodles in Korat, photo: Robert Bogusz
InfoDrob NO /1/2019
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Łódź: we achieved a very good result! (2018) About plans and challenges for 2019 we interweaved Ewa Niewiadomska, Deputy Director for CF. INTERVIEWED BY: ŁUKASZ ZAJĄC
What are the final results of 2018? In March 2018 we started to cooperate with the plant in Lublin, to which the whole poultry dissection was moved. We only have a cutting department which prepares the raw material directly for the CF demand and executes direct orders. For the CF production the situation has changed since May, when plans for the following months have already been drawn up, which resulted from the information provided by the Sales Department. In June it turned out that we were able to take up such a challenge and implement the initial assumptions.
Who buys the most of our products? We export to many Western European countries. It is mainly Great Britain, Ireland, Denmark, France and Greece. Last year we also sent our products to Japan. The result we achieved at the end of 2018 was very good. We managed to produce 2170 tonnes per month on 5 production lines. For comparison, we closed 2017 with a result of 1600 tonnes.
We manage to produce 2170 tonnes per month on 5 production lines
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What about the domestic market? Is there a demand for CF products in Poland, and if so, which ones? In Poland we sell 3-4 tons per week. These are already products under the SuperDrob brand. They can be found, among others, in Carrefour or Auchan. Thanks to the Sale department we also started cooperation with salad production chains (Lisner or Nowalijka) and we are in products available at Orlen chain stations.
Another important news from Łódź is the results of an unannounced BRC audit. Is was a great success for everyone. This year, for the first time, we decided to submit Branch No. 1 for an unannounced audit. During such an audit we get to know about the auditor’s arrival 15 minutes before entering the hall, and the whole visit lasts 3.5 days. We were successful! Currently, both Branch No. 1 and Branch No. 2 – CF2 can boast the highest rating AA+.
Plant in Łódź, foto: Marek Neupauer
InfoDrob NO /1/2019
Ewa Niewiadomska, Deputy Director for CF, foto: Marek Neupauer
How has the production of ready meals and the plant itself changed over the years? I have been in the CF business for about 15 years – from the very beginning. We started with one production line. Only 6 people worked, 3 people per shift. Now 284 people work on 5 lines, 6 days a week in two shifts. The difference is huge. Next year we are planning 5 production shifts and 1 washing shift - in every aspect it will be a huge organizational challenge.
Now 284 people work on 5 lines, 6 days a week on two production shifts
What are your customers’ expectations? The taste is dictated by the market. In Poland, spices must be noticeable – pepper and salt, typical “our” flavors. Allergen issues are currently very important in production, which is also emphasized by audits, which are very detailed in this subject.
You mention allergens – how does taking care of such important issues for customers look like? Some things can be introduced into the system. For example, when printing packaging labels, the names of allergens are printed right away. The part directly related to the production hall is more complicated and requires special attention – e.g. the order of production. One solution is to provide information in the form of specifications placed on stands for employees at the lines, so that they are closely informed about the
nature of production every day. Not everyone can realize that we currently have 11 groups of allergens.
The biggest challenges for 2019? We need to increase our productivity. It is not only a matter of investment, but also in improving the quality of work. It is about training of operators and stabilization of the basic staff. Since we want to change the system into a five-shift system, a lot of work is still ahead of us. Currently, we maintain production at the level of 2 thousand tonnes, and we want to reach 2.5 thousand tonnes per month. In order to make it possible, we must increase the number of staff and find such employees who will stay with us longer. We are also awaiting a large investment in CF1 Division. At the turn of March and April one production line will be shut down and the freezer tunnel will be replaced. This will create a major challenge in terms of reorganizing the work during this time.
First SuperDrob TV campaign On 1 October 2018 we launched our first advertising campaign. Until the end of 2018, a new proposal for the company in the premium chicken segment was promoted in the media - Kurczak Sielski from antibiotic-free breeding. The activities included the main TV stations, Internet services and outdoor media in the eight largest Polish cities.
BRC (BRITISH RETAIL CONSORTIUM) The BRC (British Retail Consortium) is an international standard for food safety. It is a set of recommendations for companies that are part of the food sector. The BRC certificate for the company is a confirmation of high-quality products and safety for consumers. Similar assumptions apply to the IFS standard.
KURCZAK SIELSKI Kurczak Sielski is a product of SuperDrob, addressed to more demanding consumers. It comes from rearing without antibiotics, grows slower than ordinary chicken and is fed with GMO-free fodder, in line with the expectations of Polish consumers, who are increasingly looking for natural, healthy and good quality products. More on the website of Kurczak Sielski: www.kurczaksielski.pl
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The first Polish Culinary Competition for the Polish Poultry Meat Cup took place on December 4th in Warsaw. Young students from 10 cooking schools from all over Poland showcased their skills at the Culinary Technology Centre in Warsaw. Two students from each school tried to impress the jury with their ideas of a chicken dish, in this case utilizing of Sielski’s chicken parts and offal. Young adepts of the culinary art worked under the supervision of the best professional chefs evaluating their work. Mr. Jarek Walczyk, Teo Vafidis, Giancarlo Russo or Robert Sowa, together with Marcin Budynek, who ran the whole competition, not only tried to select the winner, but also supported the youth with their advice or comments, creating at the same time a very pleasant atmosphere.
Not just rivalry When some cooked, others could listen to interesting lectures in the near-
Culinary Competition for the Polish Poultry meat Cup
Jury and the Winners, photo ZPM
by Food Lab Studio. The participants were greeted by the owner - Grzegorz Łapanowski, who immediately connected with the students. The first speaker was Dr. Kamil Szaciło, Business Development Director at SuperDrob SA. He introduced the students
to the whole process of meat production and pointed out the importance of each element that influences the quality and taste of the final product. Next, Prof. Jarosław Dumanowski, PhD, talked about the history of poultry in Polish cuisine. Concluding were two young chefs: Konrad Kuzyka and Bartosz Łukaszewicz created a culinary showpiece with goose as the main ingredient. While cooking, they talked about the profession of being a chef in different parts of the world. Students could see not only their original approach to the kitchen, but also hear first-hand what to do to achieve success in this profession.
Culinary competition winners The lecture of dr Kamil Szaciłło in Food Lab Studio, photo ZPM
The competition ended with the victory of Jakub Polewski and Dominik Czeronek from the Cooking Schools Complex in Wrocław. The organizer of the competition was the Polish Meat Association. Receiving such experiences at the beginning of their professional career certainly broadens horizons and helps in gaining knowledge and acquaintances, which are extremely useful in the professional career of young chefs.
Contest struggles, photo ZPM
Contact to the editorial office: olga.sosnowska@superdrob.pl tel. +48 796 447 173
Development, editing and publishing of a bulletin: PR Department of SuperDrob SA
Editorial staff: Łukasz Zając Olga Sosnowska