The first step in the project was to conduct a thorough analysis of the current production process. This involved documenting the various stages of production, identifying bottlenecks, and assessing the quality control measures in place. The analysis revealed that the bakery was relying heavily on manual labour and lacked the necessary equipment to streamline production. After the analysis, we reviewed the bakery’s inventory management practices.
The bakery was found to be overstocked, resulting in spoiled and wasted ingredients. To address this, we team developed a new inventory management process that involved forecasting demand, monitoring inventory levels, and implementing a first-in, first-out (FIFO) system.
To increase efficiency, we recommended the implementation of new equipment, such as a dough mixer, a pastry sheeter, and a new rack oven. These machines significantly reduced the amount of manual labour required and increased production speed. Moreover, to maintain quality control, we recommended that the bakery adopts a system for tracking ingredient sources, volumes, and freshness. This enabled bakers to track ingredients quality and switch suppliers if necessary.
