I.M.O. Foods Limited - productivity improvement

Productivity improvement—efficiency and productivity for the future (EPF)

Objectives
Through our analysis process, we determined the following key objectives:

• improvement in productivity
• improvement in material yield
• improvement in management capability and system

Improvement in productivity
The Grant Thornton Productivity Improvement team made the following improvements in the area of productivity by:

• Redesigning processes to minimize causes of loss time
• Defining, capturing, and reporting KPIs that are reviewed on a daily basis
• Redesigning break structure to more effectively utilize employees
• Clearly defining roles and responsibilities of employees and managers

Improvement in material yield
The following improvements were made in material yield by:

• Developing a formalized training session for employees and managers on reducing waste
• Installing an incentive program linked to production and material improvement
• Designing and developed a system to measure and improve material yields

Improvement in management capability and systems
Management capability was improved upon by:

• Training managers in lean manufacturing, active management, and change management techniques
• Conducting on the floor management training
• Designing and developing a daily and monthly reporting tool to help managers make proactive decisions
• Facilitating behavioral change and teambuilding exercises to encourage a more effective work environment