- THE MAGAZINE
- FOOD MASTER
Lots of things can wreak havoc with your production schedule – a last minute order from a key customer, bad quality ingredients from a supplier, equipment outages, even an outbreak of the flu. The key is to have a scheduling process in place that allows you to react quickly to these changes.
Learn how you can cut down on changeovers, cleaning, inventory and overtime without compromising quality, customer satisfaction or your margins. You’ll hear about the scheduling challenges of food and beverage companies like yours – how they’ve tackled them and the results.
Olin Thompson, Vice President, Industry Strategy - F&B Lawson Software
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