1. Commercial Roll Line Shrink Reduction P09712 Levi Stuck Evan DeCotis Cinthia Sanchez Joseph Fitzery Ryan Dennison

2. Operation Introduction  High volume  Highly automated  Thursday and Friday operation  Hot dog and hamburger rolls only  Raw materials to shipping dock  4500 rolls/hr  5% - 10% defect rate

3. Objectives/Scope  Reduce TIMWOOD wastes  Identify and Implement flow  Move current state towards lean  Establish metrics  Research in house equipment optimization  Repair/update bottleneck equipment  5S implementation

4. Issues and Risks  Lack of Support from stakeholders  Meet customer demands while meeting MSD requirements  Line operation times  Employee resistance to change  Trouble supporting three different projects  Limited access to the bakery

5. Plan of Attack TrackPhase 1Phase 2Phase 3Phase 4 Commercial Roll Line Shrink Reduction Identify and construct current state value stream map Focus on the process improvement of a specific target area Re-evaluate flow of rolls, create a new benchmark. Formal presentation to stakeholders Reiterate process, focusing on low cost projects to improve line performance

6. Questions?