Examples of techniques successfully deployed in client organisations by our food & drink business consultants include:

• Developing business policy deployment systems to ensure all improvement activities within the organisation support overall strategic objectives.
• Implementing robust data collection and analysis systems to identify business improvement opportunities relating to Safety, Quality, Cost, Delivery, Environment and Manpower (SQCDEM).
• Driving daily management processes enabling first line leadership to control their processes, implementing local level problem solving and improvement.
• Developing the capability and autonomous ownership of workplace teams to identify and implement improvement opportunities using core Lean improvement tools such as waste elimination, workplace organisation, standardisation and visual management.
• Application of robust problem solving methodologies to improve quality and prevent defect re-occurrence both internally and at customers.
• Value stream mapping techniques to re-design the production process in order to identify and eliminate causes of in process waste and supply chain material loss.
• Optimisation of product changeovers and adjustments to reduce start-up and shut-down efficiency losses and increase flexibility to manufacture in smaller batch sizes.
• The implementation of Total Productive Maintenance (TPM) methods to drive improved Overall Equipment Effectiveness and reducing manufacturing costs per unit.

The process to deliver these techniques is a collaborative one implemented through Industry Forum’s proven ‘Learn by Doing’ approach. The client’s team are initially led by IF Engineers through training and hands-on application of lean techniques through a series of workshops. They are then coached and mentored as they replicate the activities across their facility, leading their people in turn. This cascades the ‘know-how’ for delivering lean systems, grows ownership and embeds sustainability within the organisation.