Efficiency Might Be An Enemy to Quality
Very interesting issue popped up the other day as I was speaking with a food manufacturer. They are very high quality and taste is everything. They therefore cringe when talk of continual improvement comes along because they do NOT want to mess with the process of food preparation even though they are a manufacturer and not a restaurant. Efficiency, as it relates to continual improvement, can lead to what they call recipe “drift”. In other words, many companies have started small with taste and quality of their food as the key differentiator, only to inexplicably lose that taste edge as they became “efficient” in their manufacturing. This is a great example because everyone understands what happens when your mom’s great recipe is passed onto the next generation the first time.
This got me thinking about other manufacturing processes, of very high quality, that might be subject to inexplicable “drift”. Over-engineering is generally a problem of not listening to the customer. The other thought is to concentrate on waste and NOT efficiency. Waste seems to be a more palatable target for the firm that is hesitant to embrace the efficiency side of continual improvement. The other approach might be to simply separate what you apply continual improvement approaches to. In the case of a food manufacturer maybe packaging, distribution and planning processes could be targets for waste reduction. Always remembering what your customer must have to continue to do business with you reigns supreme.
Do you have a high quality manufacturing process that could be subject to “drift”? Does focusing on waste and not on efficiency help combat “drift”? Is it possible to introduce continual improvement into an organization in one area and not another?
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Tags: continual improvement, efficiency, food industry, food preparation, lean, processes, project-management, projects, wasteRelated Stories
POSTED IN: Best of the Best Practices, Continual Improvement and Lean
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