Due to some technical issues posts will be on a country basis and with out photo's.
Aimia Foods, Merseyside
Thank you to Colin Watts, Black belt Six Sigma, I had a very informative day understanding how Aimia had introduced the CI principals and how they were measuring their performance.
Aimia commenced their journey in 1998 with a kiazan trip to Japan and embarked on Six Sigma approaches in 2009. They have completed cross divisional training to 75% of staff and have yellow belt coaches on each production line. Initial focus was on tooling change over times, 5S, waste walks and standard work practices. Subsequent to these skills they have since introduced Hoishin business planning, standard VM boards and 6S audit tools (the 6th question being safety).
This business is a very mature site with highly embedded CI practices across the entire businesses and very much willing to question every business decision with data, but to also consider the following: "What are we here for & how do we make it better, be that product,life/work balance & profitability"
ASDA Foods, Leeds
Chris Brown was able to find time to discuss the green delivery model ASDA are using in their distribution across the UK. ASDA are hoping to improve their market share of the 19 million shoppers/week in the UK, above 15%, by rolling out virtual stores and forming strong alliances with producers.
The key messages Chris provided are;
# origin of product labelling super important
# feedback across the entire supply chain vital for mutually successful relationships
# seasonal supply constraints must be removed
# walk the supply chain regularly
# JV opportunities areavailable
A family business specialising in cheeses for M&S and certain Tesco stores, who have only just commenced on the CI journey. Gill key focus is to ensure transparency exists between business objectives and employee actions.