Software lean manufacturing #lean,six #sigma,streamline #operations,manufacturing,production #processes,lean #kaizen,just #in #time #production,jit,assembly,idle #inventory,kanban,continuous #imporvement,ci,poke #yoke,total #quality


LEAN Manufacturing for Enterprise Wide Operational Excellence

Reduce process cycle times by more than 10%

Enterprise Wide Continuous Improvement Operational Excellence

Lean Manufacturing practices have generally been adopted since the early 70’s, and has become a vital part of Continuous Improvement and Manufacturing Excellence. Continuous Improvement (CI) techniques such as 5S, Poka Yoke, SMED, and TPM are all major elements of achieving Lean practices across individual and multiple sites.
CI is at the heart of any LEAN initiative and so having an empowered CI team in place from inception is key in driving the process forward. The role of the team is to facilitate buy-in from Operators and Stakeholders so that everybody understands what impact they have in the improvement process and believe the potential value of the program, both departmentally and company-wide. Evolving an improvement culture and strategy across the whole organisation is vital to a successful CI program.

Other Lean Tools to be implemented as part of your Lean System

Six Sigma

Six Sigma describes quantitatively how a process is performing. It measures defects per million opportunities (DPMO) and a defect is defined as anything outside of customer specifications. The opportunity is then the total quantity of chances for a defect.
The fundamental objective of the methodology is the implementation of a measurement-based strategy that focuses on process improvement and variation reduction through the application of Six Sigma. The use of DMAIC (Define, Measure, Analyse, Improve and Control) is an improvement system for existing processes falling below specification and looking for incremental improvement. Six Sigma processes are executed by Six Sigma Green Belts and Six Sigma Black Belts, and are overseen by Six Sigma Master Black Belts.

Just in time Production

JIT is a pull based system based on buying enough materials to fit into production and ensuring an even flow of materials, which results in holding less stock. Having the correct amount of materials in line with a production plan will reduce in process inventory and associated costs. Raw materials will arrive on schedule and in the planned order and amounts to go into production. An effective inventory management system is essential to improving and supporting a JIT supply model.
JIT manufacturing includes bringing together sequences such as fabrication, sub assembly, inventory, supplier, final assembly and shipping to quicken turnover, eliminate idle inventory, reduce waste, reduce money tied up in inventory, and increase efficiency to raise productivity. JIT is dependent on signals or Kanban’s, which tells production when to make the next part. JIT operations is a great way to improve inventory accuracy and achieve a better more lean material flow for greater inventory management control. JIT compliments continuous improvement and lean manufacturing by having the right materials, at the right place, and in the right amounts.


Kanban is a Pull System which enables Production to request material at the time of use. As parts are consumed within the manufacturing process, the Kanban signal triggers the delivery, both internally and externally* to the Point of Use/Fit (POU/POF). This is a supporting function to a sequencing operation which eliminates the need for multiple parts at the POF, thus reducing shop-floor inventory.
One of the main benefits of Kanban is to establish an upper limit to the work in progress inventory, as part of the ‘pull’ demand approach, inventory stock levels are also managed better and usually have smaller, faster turnarounds. Electronic, paperless Kanban systems eliminate manual entry errors and enable real-time demand signalling using a mix of technology, such as barcode scanners, to trigger materials within the production process.
A typical Kanban system marks inventory with barcodes which workers scan at different stages of the process, signalling usage. The scan sends a message to internal stores to ensure restocking of the item. Having a real-time view of inventory throughout the supply chain can significantly improve and support Lean Manufacturing processes.

Poka Yoke

‘Poka Yoke’ is a Japanese term meaning ‘fail-safeing’ or ‘error proofing’. These systems detect and prevent process errors for improved quality control and can be implemented in a manufacturing process to help an operator avoid mistakes caused by choosing the wrong part. The purpose is to eliminate product defects by preventing, correcting or drawing attention to both human and mechanical errors as they occur.
There are two types of Poka Yoke systems: the Prevention (control approach) which guides the operator through a process and determines whether the correct process is being followed and prevents a defect from occurring, and the Detection (warning approach) that catches a defect which has already occurred before the goods are shipped to the customer. Devices are used to identify product defects by testing criteria such as the product’s shape, size, or colour. If the product doesn’t comply, a warning will be signalled. Poka Yoke technologies can include; electronic check-lists, locating pins, error alarm detection, physical contact sensors – photocell, touch switches, energy sensors – photoelectric switch, proximity switch, beam sensors, warning sensors – lights, colour code, timers, detectors, readers, meters, and counters.
Poka Yoke systems have many benefits when implemented into Continuous Improvement and Lean Manufacturing strategies resulting in enhanced and controlled processes; leading to reduced rework, scrap and warranty costs, reduction of waste for improved waste management, achieving ZDQ (Zero Defect Quality) which reduces the associated costs with manufacturing defects, improves quality for sustained customer satisfaction, loyalty and retention, and achieving 100% compliance, zero defects, zero waste, zero delays to reduce overall manufacturing costs and improve productivity.

For further information about implementing LEAN manufacturing practices please call us on 01274 599955 or email us here


  • APS Group Case Study (Parsec)
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  • LEAN Manufacturing Whitepaper
  • Quality Management Video
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  • 7 Best Practices of Highly Effective Teams Whitepaper
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  • Nine Habits of Continuous Improvement Teams Whitepaper
  • Lean Management Journal Article Logical Lean Dec 2010 Steve Wilkinson
  • Lean Management Journal Article Oct 2011 Lean with IT Mike Hodge
  • Lean Management Journal Jan 2012 Lean on IT, APS Steve Goodall
  • Lean Management Journal Aug 2012 A View from the Shop Floor Wrigley
  • Lean Management Journal Sept 2013 Making IT Work Chris Borrowdale
  • The Manufacturer- Apr 15 Lean manufacturing in the UK BLOG
  • The Manufacturer- Apr 15 New webinar to help mfgs get lean
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Undigested food in your poop #pooping #out #undigested #food


“Did you have a kale salad with carrots, tomatoes, sprouts and oh are those whole almonds in there?” said the colon hydrotherapist to her client.

This is an example of a common scenario I see day in and day out during a colonic session = undigested food.

Yes, not all food completely breaks down (insoluble fiber) but I shouldn’t be able to identify the entire contents of what you had for breakfast, lunch, and dinner.

As mentioned in my previous post about low stomach acid, the digestion process is like an assembly line. If one part isn’t working properly it throws a wrench in the entire process from teeth to toilet. Besides stomach acid (HCl) we need digestive enzymes to help breakdown, absorb, and assimilate our food into nutrients. 1

Quick fact: Enzymes play an essential role in every function in human body not just digestion – we need them to see, hear and breathe and more. With out enzymes we wouldn’t be alive.

While enzymes are present in raw, whole foods to assist with digestion, most people do not obtain enough enzymes with diet alone. The modern diet of cooked, heavily processed foods depletes the natural enzymes from food and leads to poor digestion, as the body may not be able to completely break down foods and obtain their valuable nutrients. Plus stress, aging, and the woes of modern living deplete our enzyme stores.

“Every ten years, your body s production of enzymes decreases by 13 percent. So by age 40, your enzyme production could be 25 percent lower than it was when you were a child. And by the time you re 70, you could be producing only ONE-THIRD of the enzymes you need.” 2

Here’s how to tell you might have issues with your enzymes:

  • Gas and bloating after meals.
  • Feeling food sitting in your stomach, or feeling full after just a few bites of food.
  • Undigested food in your stool or during a colonic.
  • Floating stools (some floaters are fine but if your poop always floats, hmm not so good)
  • Is that an “oil slick” in the toilet bowl? Nope it’s just undigested fat!
  • Please read previous post on low stomach acid – many of the effects of low HCl are the same/related to low enzymes.

“Partially digested proteins can cause allergies, autoimmune reactions. A lot of essential vitamins, amino acids and minerals do not get absorbed, causing nutritional deficiencies. Maldigested carbohydrates get consumed by abnormal flora, which converts them into alcohol, acetaldehyde and a whole host of other toxins. Fats do not get digested which makes the person deficient in extremely important fat soluble vitamins A, D, E, and K, essential fatty acids and gives the person pale floating stool or diarrhea. Undigested food simply rots in the digestive tract, poisoning the whole body.” 3

Here are some top tips to energize your enzymes.

  1. Chew your food. I’m serious. It sounds stupid, but chew your bleeping food. I see it all around me people swallowing their food whole like it’s their last supper. Stop it. Stop it right now. You release important enzymes (amylase) in your mouth so chew and grind that food nice and slow before you swallow. Quick fact: Did you know that you produce about 1.7 liters of saliva each day?
  2. Don’t chew gum. It fools your body into thinking it’s digesting something and wastes your enzymes.
  3. Boost your stomach acid – once again read the previous post here . and follow the suggestions listed.
  4. Eat smaller portions.
  5. Consume more raw foods.
  6. Digestive enzyme supplements. Taking a supplement with a wide range of enzymes will help ease the burden on the body to digest food while you heal the digestive tract. Try to look for enzymes with HCl and bile to digest fats, especially if you consume animal protein. (Talk to your healthcare provider about which supplement is right for you)
  7. Come in for a colonic! Let’s see if I can identify the salad you had for lunch and we can talk more about enzymes

Note: Eat a mostly raw diet and still find you aren t digesting properly? It could be low stomach acid, or you might not be assimilating enough protein from your food. We need adequate amino acids from protein to make enzymes!

1 Haas, M.D. E.M. (2006). Staying Healthy with Nutrition: The Complete Guide to Diet and Nutritional Medicine. Berkley, CA: Celestial Arts

3 Campbell-McBride, Dr. Natasha (2004). Gut and Psychology Syndrome. Medinform Publishing.

digestive enzymes food in poop HCl protein Stomach acid undigested

Make Valuable Contacts at the SMACNA Annual Convention 2017 – Sheet Metal and Air Conditioning


SMACNA Annual Convention 2017 – Sheet Metal and Air Conditioning Contractors’ National Association


SMACNA members specialize in HVAC systems and commissioning; architectural sheet metal; industrial sheet metal, kitchen equipment; specialty stainless steel work; custom fabrication; siding and decking; testing and balancing; residential service; and energy management, retrofit, and maintenance.

Each year, SMACNA contractors attend their Convention Product Show to learn about the latest innovations and how they can be applied on the job, in the shop, and in the office. They need your solutions!


Air Filters Architectural Metal Supplies Automotive Fleet Management Business – CADD, CAM,

BIM Communication Equipment Computer Hardware Software Control Systems Cutting

Machines Dampers, Fire Smoke Duct Manufacturing Lines Duplicating Machines HVAC

Equipment Hand Tools Mail Processing Equipment Material Handling Equipment Office

Equipment Press Brakes Roll Flat Steel Stock Safety Health Equipment Spiral Duct

Fittings Spiral Duct Equipment Tapes Adhesives Testing Balancing Equipment Welding

Equipment and much, much more

SMACNA’s mission is to provide products, services, and representation to enhance members’ businesses, markets, and profitability.

Located in headquarters outside Washington, D.C. the Sheet Metal and Air Conditioning Contractors’ National Association (SMACNA), an international association of union contractors, has 1,834 members in 103 chapters throughout the United States, Canada, Australia and Brazil.

Not sure if you want to exhibit at or attend the SMACNA Annual Convention 2017 – Sheet Metal and Air Conditioning Contractors’ National Association? See the panels below to get the information you need to make an informed decision.


Sign Up for FULL Membership and Log In to access Event Contact Information.


Food – Ben E #food #and #beverage #inventory #software



Ben E. Keith Food

The evolution of Ben E. Keith Company has occurred through visionary management. No one knew our humble beginnings in 1906 as a produce company would lead to one of the nation’s largest broad line food service distributors. In 1906, Ben E. Keith was known as Harkrider-Morrison Company and was a wholesaler of groceries and sundries. Within a few years of its founding, Ben E. Keith’s knowledge of routing, operations, and sales pulled him into a leadership role, and, by 1931, the company was renamed after him.

While Keith accomplished many remarkable achievements, none are more valuable to the Beverage Division as his decision to venture into the selling of ice cream syrups to offset the summer loss of sales of vegetables and fruits. In 1928, Keith visited St. Louis and met with Adolphus Busch, whose brewery was making syrups, baker’s yeast and other products since it could not brew beer during Prohibition. When Prohibition ended, Ben E. Keith Company became a wholesaler of Anheuser Busch beers. Mr. Keith’s assistant was also instrumental in creating the Fresh From Keith slogan. This slogan helped market and advertise the fresh fruits and vegetables sold by the company and the slogan is still used to this day. But Ben E. Keith will always stand out in his employees eyes for establishing the Company’s pension and profit-sharing plan. This was one of the first companies to establish an employee relations program in the 1940’s.

Then enters Gaston Hallam, the father of Robert and Howard, our current owners. Gaston began his career with the company in 1924 and later became a major stockholder, president and chairman. He was witness to the evolution of refrigerated, package trucks, the advent of frozen foods, which had been available on an institutional basis long before they came to the consumer market after World War II, and the creation of the first electronic fork lift. When Gaston decided to step down from his Chairman position in 1979, he announced his son Robert as his successor.

It was under the leadership of Robert that many things began to change. Under Robert, the food division went from being a produce distributor to one of the largest full-service institutional distributors in the country. Ben E. Keith Foods reached over $100 million in sales. The Beverage Division achieved a milestone in December of 1982 when it was the second distributor in the country to sell a million barrels of beer in one calendar year. Both Food and Beverage continued to grow over the next several decades but the next large milestone for Food did not come until 2004, when the company reached over $1 billion in sales.

Although the company has received many awards over the past century, the best award achieved has been the milestone of reaching 100 years in business. Successfully partnering with suppliers and employees to service wonderful customers and helping their business to grow and succeed. It is the continued vision of our leaders throughout the years that has made Ben E. Keith Company a success.

Master of Management in Food and Beverage #food #and #beverage, #food #and #beverage #manager, #master



  • 13 Settembre 2017, 18:30 ( CEST ) – Building your future: An MFB Alum’s success story (in inglese)
  • 13 Settembre 2017, 18:30 – Building your future: An MFB Alum’s success story (in inglese)

Il Master of Management in Food Beverage (MFB) è un programma internazionale in inglese, per la formazione di figure manageriali nel Food Beverage e nei settori collegati quali il manufatturiero, l’hotellerie e il retailing.

Attraverso questo Master innovativo e altamente specializzato i partecipanti acquisiscono una conoscenza approfondita del settore e sviluppano le competenze teoriche e pratiche necessarie per ricoprire un ruolo gestionale all’interno di aziende che operano in questo ambito.

Il corso è strutturato in modo da alternare continuamente lezioni frontali con esercitazioni, case studies, simulazioni, incontri con rappresentanti di aziende leader e opinion leaders, internship individuali, field project e attività in piccoli gruppi. Durante l’intero Master viene fatto riferimento tanto ai leader internazionali quanto alle eccellenze italiane.

Profilo del candidato

  • Laurea in qualsiasi disciplina
  • Almeno 2 anni di esperienza professionale
  • Conoscenza approfondita dell’inglese
  • “MFB prepara i futuri professionisti del settore Food Beverage grazie ad approfondimenti di aree funzionali chiave quali Strategy, Accounting Finance, Supply Chain Management Operations, Marketing Sales. Il curriculum è ulteriormente arricchito da casi, lavori di gruppo e progetti sul campo, sempre focalizzati su tematiche rilevanti in ambito F B. Ma corsi e attività non sono l’unico ingrediente della ricetta del successo di MFB: numerose company visits e 2 study tours completano l’esperienza e i partecipanti sono immersi a 360° nella cultura italiana del Food Beverage, in tutto il mondo sinonimo di eccellenza.”

    Programma internazionale full-time in inglese, di 12 mesi, con inizio a gennaio, articolato in 4 fasi:

    Fase 1 (gennaio 2018)
    Opening Ceremony

    Fase 2 (gennaio – febbraio 2018)
    Winter Term
    Italian Excellence, Business Modelling, Organizational Design in the Information Age, Marketing Management, Quantitative Methods, Accounting, Operations Management, Management Control

    Fase 3 (marzo 2018)
    Spring Term – 1
    Market Product Innovation, Brand Management, Corporate Finance, International Development

    Fase 4 (aprile – maggio 2018)
    Spring Term – 2
    Supply Chain Management, Sales Management, F B Sales and Marketing, People Management, Retail Management, Business Planning, Food Strategy Business Game, Study Tour

    Fase 5 (giugno – settembre 2018)
    Field Project

    Perché scegliere MFB?

    Il Master of Management in Food Beverage di SDA Bocconi offre una preparazione completa e specialistica che consente di ricoprire un’ampia gamma di ruoli chiave nel settore, dalla gestione dei prodotti al brand management, dalle vendite alla direzione marketing.

    Oltre alle lezioni e alle attività pratiche, gli studenti hanno la possibilità di partecipare a numerose iniziative volte a una maggiore specializzazione e a un ulteriore approfondimento delle aree di interesse. Queste iniziative comprendono visite ad aziende di settore in regioni quali Veneto, Lombardia, Trentino Alto Adige, Friuli-Venezia Giulia, Toscana, Piemonte ed Emilia Romagna, corsi di degustazione, e molto altro ancora.

    Pertanto, chi vuole coniugare un interesse specifico per il settore Food Beverage con una preparazione di livello manageriale troverà in questo programma una risposta completa, unica e stimolante.


How To Start a Food Booth, Concession Business or Mobile Food Vendor Stand #concession #stand,business,food


How To Start Your Own Concession Stand

Food Booths = Money.

Here’s How To Get Your Share of it.

Tired of working hard for someone else and not getting enough pay in return? Would you like to work for yourself by learning all the secrets of a concession business startup – and learn them fast ?

Well, you’re about to discover how easy it is to bring in lots of cash with your own food stand by learning.

• How To: Determine what type of food booth or concession trailer is right for you.

• How To: Find profitable menu items that sell well.

• How To: Handle insurance, food licenses & permits to operate a concession business.

• How To: Find the best food service or concession equipment.

• How To: Find and book quality festivals, fairs, shows, events & more.

• How To: Outsell other food vendors at any food festival or other event.

• And Much, Much More!

From: Jason Hall (® Owner)
Where: Dayton, Ohio

Please pay close attention to what I’m about to tell you or you run the risk of ending up like most other food vendors that will soon become frustrated, angry and finding themselves struggling to make tiny profits (or not making any money at all).

Don’t say I didn’t warn you.

You know everything comes down to knowing the secrets of the concession business before you start. Period. Without this knowledge, there will be many mistakes and lots of your hard earned money wasted.

So, if you want to know all the secrets to becoming a mobile food vendor and help guarantee food booth profits from the start, then you absolutely must know everything contained in the latest edition of “Concession Stand” before you begin. No exceptions.

Many mobile vendors generate thousands of dollars in a single weekend. if they know the secrets of the food vending business.

Do the math. It’s not rocket science. The more weekends you work, the more money you make.

Are you absolutely serious about starting and operating your own profitable new or used concession business for sale? If you are, then you owe it to yourself to take a few minutes to read every word on this page. If you do, you’ll probably find it will be the most important thing you will have ever done for yourself.

This guide will show you exactly how to start generating money with your own mobile food business.

This information will work for anyone thinking of starting their own mobile food stand.

Introducing “Concession Stand”

The foundation of “Concession Stand” is a series of nine detailed chapters containing absolutely everything you need to know to start and operate a successful food stand answering questions like.

* Sole Proprietorship, Partnership, LLC or Corporation?

* What Food or Drink Items Should I Carry as a Concessionaire?

* What’s The Secret To Booking Festivals, Fairs, Shows and Events?

* What Type of Stand Should I Buy – a Tent, Cart, Concession Trailer, etc.?

* What Food Equipment and Supplies Will I Need?

* How Do I Obtain Liability Insurance, Health Licenses & Food Permits?

* How Do I Outsell Other Food Vendors When Just Starting Out?

* What Other Operating Costs as a Food Concessionaire Are There?

* 55 More Hints, Tips & Secrets (from veteran festival vendors throughout the USA)

Here’s What Else Comes Inside Your Concession Business Guide.

Your “Concession Stand” book also includes a detailed Appendix featuring:

* An example of an event contract and health department application.

* Top websites rich with valuable vendor information.

* Reputable concession equipment manufacturers.

* Quality websites to find local festivals, fairs, shows & other events to book.

* Trusted insurance companies offering liability insurance.

* List of food suppliers and concession equipment manufacturers.
* Do I need a business plan when starting or buying a concession business for sale?

Free Bonuses For New Mobile Food Vendors.

* Buy the guide now and we’ll tell you exactly where you can list your mobile food business where thousands of event managers go to find food vendors for their events. An invaluable free bonus for anyone starting and operating a concession business.

* You’ll also get a detailed list of virtually every type of food & beverage item being sold out of tents, food trailers and concession carts today. Save countless hours of research and start generating concession stand ideas for your menu in minutes!

A Real A-To-Z Step-By-Step Mobile Food Business Guide

One of my biggest pet peeves (and probably yours too) is when you buy a guide or course of any kind that promises to teach you “everything you need to know” about something. Yet when you crack it open and start following the instructions you quickly find the opposite.

Well, as the owner of®, I can tell you that “Concession Stand” was written from the ground-up to truly be a complete step-by-simple-step guide to starting a moneymaking mobile food business.

Every single itty-bitty detail and concession category are explained to you.

The level of information in this guide is unlike anything you’ve ever seen. Because of this, I know you will save hundreds of hours of experience, and thousands of dollars of your hard earned money, before you ever step foot in the concessionaire business.

“Okay, How Much Is All Of This Going To Cost?”

So let’s cut to the chase.

The entire guide, featuring everything you need to know to get started in the food concession business, including a detailed Appendix of companies and websites to help you get started, plus two free bonuses telling you where to list your food vending information to start booking events, plus a list of every food and beverage item being sold at events today. is a one-time fee of only $39.

That’s it. Only $39. That’s less than the cost of a dinner out. And you’ll be armed with the insider know-how to be successful in the concession business. FOREVER.

And there are no hidden fees. No monthly fees. Nothing else to buy. Just $39 for everything you’ve read about on this page. It’s probably one of the best business decisions you’ll ever make, in terms of how much money it could soon make you.

Your No Questions Asked, No Hassle, No-Hoops-To-Jump-Through

100% Money Back Guarantee

Here’s the deal. order the guide. If you aren’t happy for any reason whatsoever, or if you simply change your mind. that’s it. You get your money back. ALL of it. Immediately. No resistance.

Of course, I personally think there’s no way in the world you’ll want to return our food booth book back to us. Especially when you immediately start seeing all the time and effort you will save by knowing all the secrets to the business. Not to mention all the benefits you’ll receive for many many years to come.

BUT. if for some reason, again ANY reason, you want to return the guide, that’s totally fine! It’s quick and easy to get a refund from us.

Make The First Step In Starting Your Own Food Booth Today!

“I’ve bought almost every book & guide out there on how to start your own food concession business & your guide is by far the best there is. Thank you!”. Greg J. – Orlando, FL