Enhancing Your People's Capability with a Lean Environment
“From Producer to Passenger--People are our Link”

Continental Airlines, Chelsea Food Services Division, set out on a Lean Journey due to necessity after September 11 th.

As a team, they considered many options, including the utilization of outside consultants. They decided that they had the best asset within their own team – their people. Chelsea Food Services took on the Lean journey utilizing six super-stars from their current team and encouraging full involvement from the top to the bottom of the organization.

They have turned their costs around by creating a Lean environment in their catering kitchens and headquarters. Continental Airlines’ costs have been reduced by $46 million since the inception of Lean Manufacturing or Supply Chain Optimization in the Food Services Division. Also, they have a 99.8% on-time record that is among the highest in the company and industry. They have sustained their changes and continued growth through the clear vision and expectations of Senior Management of the division as well as the executive level of Continental Airlines.

Continental Airlines is the world’s fifth largest airline. More than 67 million passengers were enplaned in 2006, with increased volumes in 2007. With 286 destinations worldwide, Continental, along with Continental Express and Continental Connections, serves more international destinations than any other United States carrier. Continental has a flexible fleet plan of all Boeing aircraft that provides the ability to adjust the fleet to meet market demands. Continental has 3, 009 daily departures and owns 368 jets and 274 regional jets. Chelsea is a division of Continental and is the third largest catering organization in the U.S. It is also the only major U.S. airline to operate its own in-house catering facilities, resulting in significant financial and operational benefits to the company.

Jane Bernier-Tran, Senior Director, Planning and Operational Excellence

Jane Bernier-Tran has 26 years of experience in many areas of the airline industry. She is the Senior Director of Planning and Operational Excellence for Continental Airlines Food Services Division.

Her areas of responsibility are in Supply Chain Optimization, Quality, and Compliance of 145 catering stations system-wide, including the Pacific Food Services group in Guam, Planning and Financial Controls, Scheduling, Product Support, and Customer Advocate areas for her division.