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Leadership and Efficiency in the Food Industry

Leadership and Efficiency in the Food Industry.

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Leadership and Efficiency in the Food Industry

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  1. Leadership and Efficiency in the Food Industry

  2. The Goal?Manage the transition from a manual production processto a semi-automated one with significantly higher volumesThe Tools?Dough extruding machine, automatic disc cutter, variable speed conveyor belt and …most importantly …12 dedicated and motivated employees!

  3. Dough Extruder

  4. Let’s get started….. • Create an atmosphere of confidence and comfort • Recognize that change creates anxiety • It is ok for the “boss” not to have all of the answers immediately

  5. Addressing the issues… • Identify the variables in the process i.e. what can you control and at what cost? Financial? Quality? • Break down the more complicated issues into manageable parts • Experience the tasks you will be asking your employees to do on a daily basis…physically and emotionally

  6. Lead from the front! • Park your ego at the door • Reinforce that a team driven solution will be the key to lasting success • Spend the time in the trenches….no matter how uncomfortable! • Listen carefully! Your employees will be doing this job all day long. They will discover ways to improve the process… IF… they know you are open totheir suggestions and not threatened by them

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