'Inefficiencies in the food industry are driven by your number of stock keeping units because they dictate the changeover requirements. Director of operations improvement, Niranjan Kulkarni, Ph.D., discusses the importance of minimizing the frequency of changeovers and the three common inefficiencies seen in food and beverage facilities.'
Tags: architecture , engineering , food processing , food manufacturing , Optimization , inventory management , SKUs , changeover , Lean Six Sigma , material handling , CRB , Food + Beverage , inefficiencies , non-valued-added activities , warehousing
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