All food and beverage producers have one thing in common. They operate similar equipment within the confinement of varying structures. What happens within these structures can make the difference. Improvements to efficiency on the factory floor can lead to lower costs that are reflected in the bottom line. This paper summarizes the basics steps towards efficiency reform for those companies that may have lost some of the core values along the way or for those needing a common sense approach or road map to evaluating their production output on the factory floor