Lean/JIT Implementation for Cake Production: A Business Report

This report presents an analysis and proposal for improving cake production processes using Lean/Just-in-Time (JIT) principles. The analysis identifies inefficiencies and waste in the current process, which includes stages of design, cake creation, and delivery. The proposed improvements focus on streamlining steps, reducing waste (Muda, Muri, Mura), and enhancing efficiency. Key changes include discussing terms and establishing design drafts on the first call, preparing decorations before completing the cake, and predetermining delivery arrangements. These changes aim to reduce inventory, increase production, eliminate waste, and improve customer satisfaction. The report provides a detailed comparison of current and proposed processes, highlighting the benefits of the Lean/JIT approach in terms of time and cost savings, and overall operational effectiveness.

Analysis & Scope For
Improvement

 Developing more faster and dependable operation.
 This proposal provide support for generating an effective system in
order to eliminate overall invaluable areas, allowing more efficient
procedures, reduced cost of production and improving quality of
products.

 Just in time can be described as an effective philosophy of
production that is based on planned elimination of overall waste and
on continuous improvement or manufacturing.
 It is helpful reduce inventory, increase productivity, improve quality
and decrease space requirements.
 It will be focused that how to develop Lean thinking approach in
order to operate and concentrate here to produce only items which
are required, Just in time when they are needed.
Creating a Lean/JIT approach

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 Key benefits:
 Reduction in inventory
 Increased production
 Elimination of waste
 Key targets:
 Determine and eliminate
overall inefficiencies & waste
 Develop continuity in
operational activities for goods
& services
 Produce on time or on demand

 The focus is to efficiently simplify steps of every stage of process in
order to increase work flow speed and manufacturing value.
 The primary objective is all about to reduce first stage of procedure.
 This process will begin from initial step of agreeing customer about
design and making deposit payments.
 It will provide benefit that order can begin quicker, freeing up time
in the process.
Stage 1, Design Process

 Awaiting for client to contact via phone.
 Phone call to arrange meeting.
 Discussion on basic terms.
 Designing the cake after approval of client.
 Addressing client's ideas, showing pictures of past works and
current designs on internet.
Your Current Process

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 Research of shape, number of tiers.
 Drawing the design and naming a price.
 Acquisition of deposit, issuance of receipt and update of accounts.
 Replication of design in Word Art for confirmation.

 Discuss basic terms on first call of client and evaluate actual
demands and wants from them.
 Establish an appropriate design draft after analyzing potential
designs.
 Take confirmation for final design.
 Take advanced deposit through giving receipt and update accounts.
Our proposed Process

 Discussing basic terms on first call and determining customer’s
wants before designing the cake allow to make quick design by
eliminating unnecessary movements adding to extra time.
 It is important to develop an interesting internet portfolio for
customers to choose from countless design which enhances the odds
of a quick process of confirmation.
Key Changes

 The aim is to decrease 3M’ using Lean approach:
 Muda: This consists of waste full waiting at the time of products are
not processed or being moved.
 Muri: It includes overloading situations of assets or employees and
over production of items when it is not needed.
 Mura: Developing irregularity, gyrating schedule not caused by end
consumer demand but rather by production system.
Stage 2, The cake creation

 Preparing the decorations while fruitcakes matures in the period of 3
months.
 Purchasing ingredients along with making combinations of
perishable goods along with combination of orders for non-
perishable products for better economic quantity purchase.
 Preparing decorations during maturing period.
 Identifying supplier for a specific sugar paste as per the order.
 Assembling of decorations
Your current process

… continued
 Photographing decorations and send to take approval of customer.
 Allowing brides to view decorations for approval.
 Conduct proper storage of flowers.
 Ordering accessories like cake boards.
 Source marzipan and icing.
 Source final essential accessories including cake boards.