Engineering Keynote shows persistent staffing/supply chain problems for design upgrades and planning
Getting parts and materials on schedule can be a challenge, let alone the workforce to execute projects and keep plants operational, but technology is helping to fill in the gaps
For the second time in as many years, FE’s annual Food Automation and Manufacturing Conference was held quite successfully on line—rather than in person—due to the persistent COVID-19 pandemic. These issues affecting FA&M physical attendance, however, are not lost on food and beverage processors as they try to plan, design and build upgrades to their facilities with not enough people power. Not only does this shortage put a crimp on plant improvements, but also operations. And, of course, labor shortages have also detrimentally challenged supply chains, making delivery schedules tentative in many cases.
Despite these labor-related challenges, the panelists considered the bright side when asked what keeps them up at night with their jobs. “There are two things that come to mind,” said Tyson Foods VP of Engineering Anthony Doss. “One is: Are we providing designs that deliver financially competitive solutions while providing the best human safety for our team members and the best food safety for our customers? The other thing is: Are the things we’re doing today…is that enough to keep us relevant and competitive tomorrow?” Doss said a business has to be adaptable to change every day or fall behind.