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Scott Sink

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Reducing WIP at a Frozen Food Manufacturer – Part 2 of 2

The following is Part Two of a two-part article. Part One follows the first three steps of a DMAIC (Define, Measure, Analyze, Improve, Control) project at Kahiki Foods. Part Two follows the completion of the DMAIC project – the Improve and Control steps. Improve The enhanced choke-point analysis completed in Analyze verified the chicken processing…

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Reducing WIP at a Frozen Food Manufacturer – Part 1 of 2

The following is Part One of a two-part article. Part One follows the first three steps of a DMAIC (Define, Measure, Analyze, Improve, Control) project at Kahiki Foods. Part Two follows the completion of the DMAIC project – the Improve and Control steps. Kahiki Foods is an expanding, family-run Asian foods manufacturer with about 200…

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Improving Low-maturity Processes Takes Special Approach

Change agents often are confronted with the need to improve immature processes. These can be processes that are undocumented, uncontrolled or highly variable. For improvement to take place, practitioners must first determine if any roadblocks, such as low employee motivation or a lack of strong leadership, are in place that can keep the process from…