Uncovering New Ways to Improve Yield in Food & Beverage

Examples and approaches for achieving an 18 to 25 percent improvement in yield on a repeatable basis using an innovative combination of time-honored methods and statistical analysis.

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Uncovering New Ways to Improve Yield in Food & Beverage

F&B companies can experience unprecedented growth in yield by going beyond established continuous improvement processes.

TBM Consulting Group authors have found it possible to produce an 18 to 25 percent improvement in yield on a repeatable basis, using an innovative combination of time-honored methods and statistical analysis.

Huge gains in yield have been achieved through Lean Manufacturing, Six Sigma and Kaizen, so much that it may seem that no more can be done, particularly in waste-intensive, fast-[aced food and beverage industry where efficiency gurus seem to have wrung out every increase possible.  We believe there is still room to achieve more ROI from yield improvement.  Organizations that embrace these new approaches are often among the best-run companies, outperforming the industrial averages and their nearest competitors.