Reduce cost and improve quality for food industry: Approach from a management perspective

A good manager is always looking for opportunities to save costs and improve production efficiency in his business. Besides technical solutions, you can also find opportunities when approaching this issue from a management perspective:

Source management – Training on cost and quality awareness

In fact, the cost to deal with the consequences of defective products is much higher than solving it at the source. Therefore, managers must help employees to realize the value of each mistake they cause. This is an effective solution to help improve employee self-awareness and limit errors due to lack of care.

Labels – Responsibilities and opportunities

Not only the manufacturer, but also the accurate and complete providing of information on the label is the responsibility of all members of the supply chain. This not only demonstrates transparency for product origins, recommends food’s ingredients for consumer but also helps promote brand and reputation. The more complete the information, the easier it is to get good feedback.

However, maintaining the correct supply of information requires a management system that is closely linked to each stage and of course, not all information is of interest to users. Therefore, manufacturers in particular and members of the supply chain in general need to consider the amount of information included in product labels to maximize benefits at a cost.

Currently, under the support of technologies such as barcode scanning and blockchain, the pressure from considering the print content on the packaging of food manufacturers has been greatly reduced. These technologies help encode product information in the form of numeric strings or bar codes, so they do not take up too much area on the packaging.

Ensuring sustainability is also about ensuring quality and improving costs

According to a recent study by the University of Wisconsin State Madison, out of the 1,000 randomly surveyed consumers in California, up to 59% are interested in other aspects than food quality. For example: The origin of raw materials, nutrient content, transport distance, environmental impact, employee’s compensation level, etc. Research has also determined that the majority of consumers are ready to spend more money on products to ensure sustainability.

On the other hand, sustainable production also helps managers save waste treatment costs and minimize activities that do not create added value.

For the food industry, the problem of each business is different and the solution is different. However, the closest solution to the organization’s development orientation can only be found when approaching from a management perspective.

Productivity and Quality Office