If you can't reconcile the quantities, you can't defend the lot
An Alberta prepared meals manufacturer I've spent time with runs a full physical count on the last Saturday of every month.
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Manufacturing best practices, product updates, and industry perspectives.
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Why the shops that need it most are the ones who say no
A cidery in Maine, eleven people on the payroll, good product, steady growth. They'd been shipping into New York State for about two years when the buyer's…
What Seafood Processors Mean When They Say Forecasting Doesn't Work Here
I was at a processing operation on the South Shore of Nova Scotia a while back, mid-season, and the owner said something that's stuck with me.
The Question That Decides Whether You Get the Shelf Space
The producer makes marinades and finishing sauces out of a 22,000 square foot facility west of Hamilton.
The Number That Left the Floor Isn't the Number on Your Dashboard
Here's a question most food manufacturers haven't sat with directly. When you look at a production figure on your dashboard, how confident are you that it…
The 15 Stages Where Something Can Go Wrong (And Where Most Operations Are Exposed)
Most food manufacturers think about production risk in terms of the big moments. The equipment failure. The supplier that ships the wrong ingredient.
When the Workaround Becomes the Job
There's a moment in every food manufacturing operation where a workaround stops being a workaround. It happens slowly.
What a Recall Actually Tests (It's Not What Most People Think)
Most food manufacturers think about recalls in terms of product. Which lot is affected. How much is out there. How quickly it can come off shelves.
The Software Gap Nobody Warned About
There's a moment that happens in almost every growing food manufacturing operation. It's not dramatic. It doesn't announce itself.
The Spike You Saw Coming But Still Weren't Ready For
Every year, around the same time, the same thing happens. Demand spikes. The plant scrambles. Emergency or short orders go out.
The Reason AI Keeps Stalling in Food Manufacturing Has Nothing to Do With the Technology
A plant manager I know spent eight months evaluating AI forecasting tools last year. Demos. Proposals. Reference calls.
What's in Your Cold Room Right Now?
It's a simple question. Not what should be there according to the system. Not what was there at the end of last shift.
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