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Mission. Our Mission is to provide our campus and community with the best college dining experience, while using high cost local food but minimizing the cost to the campus to insure stable/low board rates for our campus. Vision.
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Mission • Our Mission is to provide our campus and community with the best college dining experience, while using high cost local food but minimizing the cost to the campus to insure stable/low board rates for our campus. Vision • Our vision is to have 40% of our food dollar purchases to be “local” by 2015 at our campus dining locations.
Charter • Mission –To provide best college dining experience with using more local foods while keeping our students board rates stable/low as possible. • Burning platform –Purchasing of more local foods to align with the colleges mission of sustainable living. • Process Description –Receiving of all local food for storage and processing in our freezer, storerooms and shelf space located in our dining facility. • Problem Statement – We need to create a more efficient and organized work space and gain more “free” space for the storage and processing of our local foods. • Sponsor – Derrick Singleton • Process Owner – David McHargue • Team Lead – David McHargue • Facilitator – David McHargue • Team – David McHargue, JD Starzman, Wayne Orr, Aaron Beale, Tim Glotzbach, Jared Brown, Cait McClanahan, Tim Vickers, Jeffrey Linville
SIPOC Suppliers Inputs Process Outputs Customers Lack of storage Lack of food processing space Bldg/Fire codes Gov regulations Sodexo Food/Safety standards SOP’s BC Labor BC FM BC Farm Local Food Vendors Equipment & Materials Vendors Sodexo Contract of Service Satisfied Customers More local food purchases Profit Training of students Berea College City of Berea Sodexo Faculty/Staff Students Customer Survey Cards Events Special Requests Sodexo vendor Compliance Sodexo product compliance Definition of “local” Policy Constraints What processes are you bound by, that you must change to change a process? To whom do you provide product, info, services. What inputs are needed to create the outputs? What do your customers need from you? Who provides those inputs?
Hi-Level Process Map Orders are placed for product based on menus Food Deliveries are received on a daily basis All goods are stored in Dry Storage, Coolers or Freezers Food is placed in production and used as menu dictates All waste produced such as cardboard is placed in bins and recycled.
SWOT Analysis We have rough storage space Summer months to prepare and put into process Buying leverage with Sodexo Dining to provide savings to use in our local dining program. Expertise to renovate space for use Strong stable management team Strong student labor program with reduced labor costs for use in our dining facility Increase staffing to work the space once ready Inconsistency of summer time local products Lack of space to increase our local foods by processing and storing what we need throughout the year. Under utilization of our facilities in the summer Lack of summer business Internal Strengths Weaknesses Opportunities Threats External Utilize current storage space by reorganizing Increase in summer time use of student workers Utilize our student workforce to build our local foods program Showcase our local foods program ito increase our overall satisfaction in our dining program Local Health Department buy in Availability of local products to use Lack of funds for project Economic downturn Premium pricing for local foods and potential increase of all food items in our dining program Facilitate a SWOT analysis for current and common Situational Awareness
Gap Analysis Opportunities and Priorities • Lack of space for Storage of local processed foods • Work place reorganization • Work place flow analysis and improvement • Time / rework savings
Queue WIP Completed Complete renovation of kitchen in Dining area 5S Catering Store Room Pricing for Storage racks and containers for catering ware Pricing of other equipment needed for processing other types of food 5S downstairs storage area Price quotes for new freezer for processing storage Purchase Freezer for down stairs storage
Spaghetti Diagram Before (Food Retrieval) Freezer She l ves Shelve Old equip/table storage Ice Golf cart Shelf Shelf Shelf Shelf dishes Hot box Shelf Shelf Hot box Hot box cart G door BIB Old equip/table storage Grill B I B Cooler Wtr Shelf Shelf Catering Room Janitorial S.
Spaghetti Diagram After (Food Retrieval)(FOOD RETREIVAL) Freezer Cooler Shelf Ice boxes Hot box Hot box dishes Shelf Shelf Shelf Shelf Tsh cart G door BIB B I B Carts Wtr Grill Janitorial Shelf Dishers Catering Room Table Storage
Process Improvement Road Map Increase local food spend used for students Need for increased space for storage and processing 5S storeroom to add space Develop equipment list needs Plan and organize storage space. Process food for long term storage up to 6 months Purchase local food products during summer when ready Purchase Equipment Utilize stored food for daily menus
Report Out Notes • Work Place Checklists First slide of list shows the month of May. We were closed the rest of the month. Second shows one from August. I complete this checklist twice a week. • Space Savings: 1,582 ft2 of space was opened up after the 5S project. • 66% of space cleaned up from the old dish room will allow use as a processing room for our dining services. This will help us to increase our local food offering by giving us a space to process food during the peak times of the summer which will help us meet the commitment to the college and increase the overall dining experience to everyone across campus. • Overall percentage of savings in space is 27% (See Next Slide for break down of space) • Second 5S project of the catering storage room is expected to increase its usable space by 25% to 40% based on early projections. • Maintaining We keep our board with Before and After pictures of the project as a training tool. With 160+ employees maintaining can be difficult. We use this board as a visual tool to show where we where before the process and where we are now. This helps us train our student workforce on the process of 5s and give them a general understanding of what it can do.
