In the food industry, operational productivity is key to guarantee competitiveness, quality and profitability. However, factors such as variability in processes, the absence of standards, bottlenecks and the lack of systematic measurement limit organizational performance.

This program of workshops and consultancies is designed to address these challenges in a practical way, helping organizations to identify losses, optimize workflows, implement effective metrics and strengthen operational discipline.

Through applied methodologies, it seeks to improve throughput, reduce reprocesses and establish a data-based management for decision making.

What will you learn?

• Fundamentals of productivity and efficiency

• Process standardization and variability reduction

• Flow optimization and balance of uploads

• Visual management, KPIs and dashboards

In addition, you will receive group consulting and individual, in:

• Detailed mapping and waste analysis

• Operational redesign and flow improvement

• Configuration of operational KPIs

• Operational routines and continuous improvement