Supply Velocity teaches and uses a variety of tools to help improve manufacturing performance.
- Lean Plant and Warehouse Layout
- Sales & Operations Planning: Supply and Demand Planning
- Inventory control and optimization
In food and beverage production it is critical to keep material moving. As mentioned above, reducing waste and improving efficiency is the key to profitable operations. While much of food production uses conveyors, involves machinery and/or is automated in some way, it is still important to design for streamlined material flow. Using a combination of demand data, time studies, spaghetti diagrams (tracking the movement of people) and process flow mapping we optimize material flow and labor movement in your manufacturing process.
Lean production methods such as flow-cells, Kanban materials management, quickchangeover and 5S visual management are even more important for today’s producers because consumers want variety forcing lower volume, higher mix production. Supply Velocity uses these tools to help you create a flexible food and beverage operation that keeps product moving from raw materials, through intermediates and into finished goods packaging.
Food and beverage companies must also plan effectively. The same issues of balancing flow through production and having raw materials and packaging arrive when needed can be optimized with Sales & Operations Planning. This method aligns sales, finance and production to meet customer demand while managing cash flow (inventory) and allowing production to plan and schedule efficiently.
All companies need to forecast but it is almost inevitable that food and beverage companies will need to keep finished goods inventory somewhere in their supply chain. It can be in their warehouses, those of distributors or at retailers. Anyone that stores inventory has forecasted, whether they know it or not. Minimizing forecast error through time series models and machine learning will minimize safety stock and ensure you have what customers want to buy. Optimizing safety stock levels to meet service-level requirements of the business requires mathematical rigor. The days when you can set inventory at ‘6 weeks on hand’ are past. Even small and mid size food and beverage companies have access to demand forecasting and inventory models and are using inventory as a competitive advantage. An accurate forecast and optimized inventory levels maximizes customer service and minimizes waste.
If you are wondering how to improve manufacturing efficiency, Supply Velocity, with hundreds of clients and 700+ Lean and Supply Chain projects, is a proven partner.