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.

1

Vision•Our vision is to have 40% of our food dollar purchases to be “local” by 2015 at our campus dining locations.

Charter1.1. MissionMission –To provide best college dining experience with using more

local foods while keeping our students board rates stable/low as possible.

2.2. Burning platform Burning platform –Purchasing of more local foods to align with the colleges mission of sustainable living.

3.3. Process Description Process Description –Receiving of all local food for storage and processing in our freezer, storerooms and shelf space located in our dining facility.

4.4. Problem Statement 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.

5.5. SponsorSponsor – Derrick Singleton6.6. Process Owner Process Owner – David McHargue7.7. Team Lead Team Lead – David McHargue8.8. FacilitatorFacilitator – David McHargue9.9. TeamTeam – David McHargue, JD Starzman, Wayne Orr, Aaron Beale, Tim

Glotzbach, Jared Brown, Cait McClanahan, Tim Vickers, Jeffrey Linville

SIPOC

3

Suppliers Inputs Process Outputs Customers

What inputs are needed to create the outputs?

Who provides those inputs?

Contract of Service

Satisfied Customers

More local food purchases

Profit

Training of students

To whom do you provide product, info, services.

What do your customers need from you?

Policy Constraints What processes

are you bound by, that you must

change to change a process?

Lack of storage

Lack of food processing space

Bldg/Fire codes

Gov regulations

Sodexo Food/Safety standards

SOP’s

Berea College

City of Berea

Sodexo

Faculty/StaffStudents

Customer Survey Cards

Events

Special Requests

Sodexo vendor Compliance

Sodexo product compliance

Definition of “local”

Customer Survey Cards

Events

Special Requests

Sodexo vendor Compliance

Sodexo product compliance

Definition of “local”

BC Labor

BC FM

BC Farm

Local Food Vendors

Equipment & Materials Vendors

Sodexo

BC Labor

BC FM

BC Farm

Local Food Vendors

Equipment & Materials Vendors

Sodexo

Hi-Level Process Map

4

All waste produced such as cardboard is placed in bins and recycled.

All waste produced such as cardboard is placed in bins and recycled.

Food Deliveries are received on a daily basis

Food Deliveries are received on a daily basis

All goods are stored in Dry Storage, Coolers or Freezers

All goods are stored in Dry Storage, Coolers or Freezers

Food is placed in

production and used as

menu dictates

Food is placed in

production and used as

menu dictates

Orders are placed for product

based on menus

Orders are placed for product

based on menus

5

Strengths WeaknessesThreatsOpportunities

Facilitate a SWOT analysis for current and common Situational Awareness

SWOT AnalysisIn

tern

alEx

tern

al

We have rough storage spaceSummer months to prepare and put into processBuying leverage with Sodexo Dining to provide savings to use in our local dining program.Expertise to renovate space for useStrong stable management team Strong student labor program with reduced labor costs for use in our dining facility

We have rough storage spaceSummer months to prepare and put into processBuying leverage with Sodexo Dining to provide savings to use in our local dining program.Expertise to renovate space for useStrong stable management team Strong student labor program with reduced labor costs for use in our dining facility

Utilize current storage space by reorganizing Increase in summer time use of student workersUtilize our student workforce to build our local foods programShowcase our local foods program ito increase our overall satisfaction in our dining program

Utilize current storage space by reorganizing Increase in summer time use of student workersUtilize our student workforce to build our local foods programShowcase our local foods program ito increase our overall satisfaction in our dining program

Local Health Department buy inAvailability of local products to useLack of funds for projectEconomic downturn Premium pricing for local foods and potential increase of all food items in our dining program

Local Health Department buy inAvailability of local products to useLack of funds for projectEconomic downturn Premium pricing for local foods and potential increase of all food items in our dining program

Increase staffing to work the space once readyInconsistency of summer time local productsLack of space to increase our local foods by processing and storing what we need throughout the year.Under utilization of our facilities in the summerLack of summer business

Increase staffing to work the space once readyInconsistency of summer time local productsLack of space to increase our local foods by processing and storing what we need throughout the year.Under utilization of our facilities in the summerLack of summer business

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

6

Queue WIP Completed

5S Catering Store RoomPricing for Storage racks and containers for catering ware

Pricing of other equipment needed for processing other types of food

5S Catering Store RoomPricing 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

5S downstairs storage area

Price quotes for new freezer for processing storage

Purchase Freezer for down stairs storage

Complete renovation of kitchen in Dining areaComplete renovation of kitchen in Dining area

Spaghetti Diagram Before (Food Retrieval)

FreezerFreezer

Shelves

Shelves

ShelfShelf ShelfShelf ShelfShelf

ShelfShelf

Ice Ice

Golf cartGolf cart

Hot boxHot box

Hot boxHot box

Hot boxHot box

dishes

dishes

BIB

BIB

ShelveShelve Old equip/table storageOld equip/table storage

G

door

G

door

Janitorial S.Janitorial S. Catering RoomCatering Room

ShelfShelf ShelfShelf

Old equip/table

storage

Old equip/table

storage

BIB

BIB

Wtr Wtr GrillGrill

cartcart

CoolerCooler

ShelfShelf

ShelfShelf

April 16, 2013 Food Retreival

Spaghetti Diagram After (Food Retrieval)

(FOOD RETREIVAL)

FreezerFreezer

ShelfShelf

ShelfShelfShelfShelf

Ice Ice Hot boxHot box

Hot boxHot box

boxesboxes

dishes

dishes

BIB

BIB

ShelfShelf

G

door

G

door

Table StorageTable Storage Catering RoomCatering Room

ShelfShelf JanitorialJanitorialDishersDishers

BIB

BIB

Wtr Wtr

Gril

lG

rill

Tsh cartTsh cart

CoolerCooler

ShelfShelf

CartsCarts

April 17, 2013Food Retreival

Process Improvement Road Map

12

Plan and organize storage space.

Plan and organize storage space.

Need for increased space for storage and processing

Need for increased space for storage and processing

5S storeroom to add space

5S storeroom to add space

Develop equipment list needs

Develop equipment list needs

Purchase local food products during summer when ready

Purchase local food products during summer when ready

Increase local food

spend used for students

Increase local food

spend used for students

Purchase Equipment

Purchase Equipment

Process food for long term

storage up to 6 months

Process food for long term

storage up to 6 months

Utilize stored food for daily

menus

Utilize stored food for daily

menus

Work Place Scan Checklist

Workplace Scan Checklist

Before

After

Before

After

Before

After

Before

After

Before

After

Before

After

Before

After

Before

After

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.

Report Out Notes-Cont.Monthly Comparison, Local Foods (grown, raised, or processed within 150 miles of campus)

2006 - 2007 2007 - 2008 2008 - 2009 2009-2010 2010 -2011 2011-12 2012-13 +/- 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

$6165.00 more in local foods. Thanks to

the area we freed up which made

room for another walk in refriderator

New Freezer