It’s no mystery that time is of the essence when it comes to transportation and logistics in the food industry. With food having a limited shelf life and the growing demand for organic, fresher, farm-to-table foods, the concept of speeding products to shelf has become more critical than ever. Knowing how to reduce lead time and cycle time without sacrificing quality can make all the difference between making a sale and losing one. This strategic focus also includes achieving lower costs and better customer service, as well as freeing up space and cash to reinvest for future growth. And, while such an undertaking may seem daunting to many, the reality is that these goals are completely attainable when LEAN methodologies are carefully thought out and implemented.
When creating a LEAN culture, it’s important to focus on three main areas: