1. Mission
Our Mission is to provide our campus and community with the best college dining experience, while using high cost local food but minimizing the cost to the campus to insure stable/low board rates for our campus.
Vision
Our vision is to have 40% of our food dollar purchases to be “local” by 2015 at our campus dining locations.

2. Charter
Mission –To provide best college dining experience with using more local foods while keeping our students board rates stable/low as possible.
Burning platform –Purchasing of more local foods to align with the colleges mission of sustainable living.
Process Description –Receiving of all local food for storage and processing in our freezer, storerooms and shelf space located in our dining facility.
Problem Statement – We need to create a more efficient and organized work space and gain more “free” space for the storage and processing of our local foods.
Sponsor – Derrick Singleton
Process Owner – David McHargue
Team Lead – David McHargue
Facilitator – David McHargue
Team – David McHargue, JD Starzman, Wayne Orr, Aaron Beale, Tim Glotzbach, Jared Brown, Cait McClanahan, Tim Vickers, Jeffrey Linville
IT solutions around the corner?

3. SIPOC Suppliers Inputs Process Outputs Customers Lack of storage
Lack of food processing space
Bldg/Fire codes
Gov regulations
Sodexo Food/Safety standards
SOP’s
BC Labor
BC FM
BC Farm
Local Food Vendors
Equipment & Materials Vendors
Sodexo
Contract of Service
Satisfied Customers
More local food purchases
Profit
Training of students
Berea College
City of Berea
Sodexo
Faculty/Staff
Students
Customer Survey Cards
Events
Special Requests
Sodexo vendor Compliance
Sodexo product compliance
Definition of “local”

4. Hi-Level Process Map Orders are placed for product based on menus
Food Deliveries are received on a daily basis
All goods are stored in Dry Storage, Coolers or Freezers
Food is placed in production and used as menu dictates
All waste produced such as cardboard is placed in bins and recycled.

5. SWOT Analysis Internal External Strengths Weaknesses Opportunities
We have rough storage space
Summer months to prepare and put into process
Buying leverage with Sodexo Dining to provide savings to use in our local dining program.
Expertise to renovate space for use
Strong stable management team
Strong student labor program with reduced labor costs for use in our dining facility
Increase staffing to work the space once ready
Inconsistency of summer time local products
Lack of space to increase our local foods by processing and storing what we need throughout the year.
Under utilization of our facilities in the summer
Lack of summer business
Internal
Strengths
Weaknesses
Opportunities
Threats
External
Utilize current storage space by reorganizing
Increase in summer time use of student workers
Utilize our student workforce to build our local foods program
Showcase our local foods program ito increase our overall satisfaction in our dining program
Local Health Department buy in
Availability of local products to use
Lack of funds for project
Economic downturn
Premium pricing for local foods and potential increase of all food items in our dining program

6. Gap Analysis Opportunities and Priorities
Lack of space for Storage of local processed foods
Work place reorganization
Work place flow analysis and improvement
Time / rework savings

7. Queue WIP Completed 5S Catering Store Room
Complete renovation of kitchen in Dining area
5S Catering Store Room
Pricing for Storage racks and containers for catering ware
Pricing of other equipment needed for processing other types of food
5S downstairs storage area
Price quotes for new freezer for processing storage
Purchase Freezer for down stairs storage

8. Spaghetti Diagram Before (Food Retrieval)
Freezer
She l
ves
Shelve
Old equip/table storage
Ice
Golf cart
Shelf
Shelf
Shelf
Shelf
dishes
Shelf
Shelf
Hot box
Hot box
Hot box
cart G
door
BIB
Old equip/table storage
Grill B I
Cooler
Wtr
Shelf
Shelf
Catering Room
Janitorial S.

9. April 16, Food Retreival

10. Spaghetti Diagram After (Food Retrieval) (FOOD RETREIVAL)
Freezer
Cooler
Shelf
Ice
boxes
Hot box
Hot box
dishes
Shelf
Shelf
Shelf
Shelf
Tsh cart G
door
BIB B I
Carts
Wtr
Grill
Janitorial
Shelf
Dishers
Catering Room
Table Storage

11. April 17, 2013 Food Retreival

12. Process Improvement Road Map
Increase local food spend used for students
Need for increased space for storage and processing
5S storeroom to add space
Develop equipment list needs
Plan and organize storage space.
Utilize stored food for daily menus
Process food for long term storage up to 6 months
Purchase local food products during summer when ready
Purchase Equipment

13. Work Place Scan Checklist

14. Workplace Scan Checklist

15. Before

16. After

17. Before

18. After

19. Before

20. After

21. Before

22. After

23. Before

24. After

25. Before

26. After

27. Before

28. After

29. Before

30. After

31. Report Out Notes Work Place Checklists
First slide of list shows the month of May. We were closed the rest of the month.
Second shows one from August. I complete this checklist twice a week.
Space Savings:
1,582 ft2 of space was opened up after the 5S project.
66% of space cleaned up from the old dish room will allow use as a processing room for our dining services. This will help us to increase our local food offering by giving us a space to process food during the peak times of the summer which will help us meet the commitment to the college and increase the overall dining experience to everyone across campus.
Overall percentage of savings in space is 27% (See Next Slide for break down of space)
Second 5S project of the catering storage room is expected to increase its usable space by 25% to 40% based on early projections.
Maintaining
We keep our board with Before and After pictures of the project as a training
tool. With 160+ employees maintaining can be difficult. We use this board as a
visual tool to show where we where before the process and where we are now. This
helps us train our student workforce on the process of 5s and give them a general
understanding of what it can do.

32. Report Out Notes-Cont.
Monthly Comparison, Local Foods (grown, raised, or processed within 150 miles of campus)
+/- LYDT
September
$2,894.94
$7,452.63
$7,153.03
$11,514.00
$8,847.00
$22,606.00
$26,190.00
October
$3,352.50
$6,061.85
$11,039.60
$8,539.00
$16,168.00
$17,471.00
$29,065.00
November
$3,102.03
$4,063.75
$4,737.55
$9,926.00
$7,649.00
$17,130.00
$21,438.00
December
$821.00
$2,045.01
$1,549.50
$2,125.00
$6,712.00
$5,959.00
$7,851.00
January
$3,037.27
$5,276.36
$4,233.99
$3,868.00
$10,239.00
$15,879.00
$20,910.00
February
$1,620.59
$5,192.38
$3,333.00
$7,553.00
$14,301.00
$14,633.00
$14,409.00
March
$5,037.47
$4,269.05
$4,748.00
$8,044.00
$20,881.00
$11,817.00
$19,310.00
April
$3,321.63
$5,373.42
$7,300.00
$6,488.00
$12,646.00
$27,212.00
$19,215.00
May
$2,120.31
$4,830.80
$2,498.00
$3,305.00
$2,058.00
$8,339.00
$2,524.00
June
$1,313.27
$1,938.81
$3,270.59
$8,060.00
$6,093.00
$3,887.00
$2,967.00
July
$1,445.22
$955.01
$1,163.71
$5,412.00
$1,378.00
$2,727.00
$1,425.00
August
$1,746.47
$2,138.00
$1,032.00
$2,199.00
$9,472.00
$15,390.00
$21,555.00
$6,165.00
Total:
$29,812.70
$49,597.07
$52,058.97
$77,033.00
$116,444.00
$163,050.00
$186,859.00
By increasing our storage room space
we were able to start the year out with
$ more in local foods. Thanks to
the area we freed up which made
room for another walk in refriderator

33. New Freezer