Project Status Update P10711 & P10712

1. Andreana Crance, Industrial & Systems Engineering Matt Syska, Industrial & Systems Engineering Project Status UpdateP10711 & P10712

2. Project Name • Wegmans SD Projects 1 & 2 • Project Number • P10711 & P10712 • Project Family • R09170 • Track • Modern Food Processing and Bakery Technology for Lean Production Systems • Start Term • 2009-2 • End Term • 2009-3 • Faculty Guide • Dr. John Kaemmerlen (ISE) • Technical Lead • Phil Bryan • Primary Customer • Wegmans Distrubution Center, Scott Young Project Status Update

3. Product Description /Project Overview The aim of this project is to improve a specific process in the Wegmans manufacturing facility., focusing on the Central Bakeshop or Culinary Innovation Center. The overall outcome of the project is to identify and implement process improvements in order to increase efficiency, and therefore throughput of the process. Key Business Goals/Project Deliverables The primary business goals of this process change is to: • Create standard work processes for different areas of facility • Standardize procedures (i.e. changeovers, storage) • Utilize workers’ time in a more efficient way • Improve overall efficiency of facility in order to make a greater profit • Improve safety conditions for all workers Primary Market /Project Opportunities Wegmans central bakeshop and culinary innovation center in Rochester, NY Secondary Market /Project Opportunities Similar Wegmans production facilities Stakeholders Wegmans Central Bakeshop and Culinary Innovation Center in Rochester, NY Scott Young and Wegmans’ engineering group Bakery and Culinary workers whom are effected by the changes Raw Material and Ingredients Providers Wegmans Distribution Center Community Community that purchases the products Phase 0: Planning: Mission Statement

4. Primary Customer(s) Wegmans Engineering Team • Scott Young: Provided many ideas for new projects for 2009 year. Provided insight into the projects. • Additional resources include: Mike Least (Manufacturing Engineer), Chris Isaacson, Jamie Rothfuss (Industrial Engineer) • In next 1-2 weeks: Contact Mike, Chris and Jamie to narrow down projects Other Stakeholder(s) Wegmans Bakery and Culinary Workers • Following facility tour and project selection: Must talk with bakery and culinary workers to get their input and feedback Past Senior Design Team(s) P09711 – Automation and Improvement of Packaging on the Cookie Line • Automating a perviously all hands-on process P09712 – Commericial Roll Line Shrink Reduction • Decrease amount of wasted rolls and improve effeciency of process P09713 – Bread and Roll Scaling Room • Make overall layout of room more efficient and effective for employees Phase 1: Concept DevelopmentIdentify Customer Needs - Interviews

5. Wegmans operates a Central Bakeshop and Culinary Innovation Center in Rochester, NY. 2008-2009 AY first year for Wegmans projects. DPM students in Fall 2008 defined 6 potential projects. Project Context

6. P09711 – Cookie Line Automation P09712 – Commercial Bread Line Shrink Reduction P09713 – Fresh Bread and Roll Scaling Room Current Work

7. Re-evaluated projects defined in Fall 2008 DPM with Wegmans: Future work based on current work

8. Affinity Diagram –Raw data from Customers and Stakeholders

9. Objective Tree – Why Does the Customer Need this Product?

10. Function Tree –What does this product need to do?

11. Ergonomics and Design of Tumbler Transport • Storage Utilization Standardization • Bakery Patisserie Efficiency • Noise Exposure Ergonomics Issue • Handling System for Meat Marinade • Bakery Bulk Bag Storage • Bakery Cheesecake Process Improvement • Batch Prep Room Simplification • Marinade Package Labeling Improvement • Tote (basket) Loading Process Improvement Preliminary IDeas

12. Wegmans staff very busy Must be completed in 22 weeks Wegmans does not have hard deadlines Working with peoples’ workplaces Project Risks + Restraints

13. Future PlanWhere do you go from here?