Today we are going to further our exploration around trauma and toxic workplace culture with a discussion on what trauma is and what it isn't.

Food manufacturing is often the employer of last resort for people and it is important that managers understand how people are coming to them, to work.

Trauma is too much, too fast or too little over too long.

But...it is more than that too. Trauma affects more than 30% of the population, and those are the people we count.

Listen in to learn more.

And, book a call to discuss how to move the needle on a toxic workplace culture. 

Over the course of my years working in the food manufacturing industry, it's become very apparent to me that we need to talk about trauma and toxic workplace cultures.

Because they have everything to do with food safety. Traumatized people can not do their jobs well for the long term. The Great Resignation? People escaping toxic workplace culture. That people in food manufacturing work, on average 3-5 years in a job, before they leave their employer entirely? That is hugely expensive to our industry and a result of toxic cultures set by traumatized people.

This whole series has a trigger warning. Be triggered. It's ok. I've got you.

Book a call and let's talk about healing that trauma

Resources mentioned:

The Body Keeps the Score

My Grandmother's Hands

What Happened to You

The Wisdom of Trauma

I am constantly on the look out for coaches and consultants who can help my customers. And YOU are my customer.

Your business will have an endpoint. And, can we please agree that it is NOT going to be you dropping dead on the factory floor?

To make sure your business is worth something to someone at some point...you need to start NOW to figure out how to build that value.

The value is in...

your process

your recipes

your equipment

But not all value is created equal. Tune in and hear the awesome conversation about how to position your business so you can sell it.

You do NOT need a whole product overhaul in order to improve your product. Today's episode is all about how to improve your product so that your customer (which includes your auditors and inspectors my friend!) has a better experience of your company and your food.

It starts with the specification of course. So, let's dive in from there.

Ready to work with me? I can help you.

Book a discovery call here https://calendly.com/michele-pfannenstiel/45-minute-meeting-with-michele

Check out Food Safety University here https://www.foodsafetyuniversity.com 

Getting 1% better at process usually means...applying a process to your process.

So let's do that. You are ready for this level of rigor in your business. Using The Proofing Box and the six step process, you are going to find out just how doable great processes are.

Book a call with me, and let's talk about working together

Check out Food Safety University...the only program out there that brings together People, Process and Product to make your business thrive.

People are the cornerstone of your organization. What if you could get better and understanding them and managing them? I've got a process for you to do just that. We are going to bring out STRIVE and ask some hard questions about your people this week.

And...as always...pen and paper at the ready.

Book a call with me, and let's talk about working together

Check out Food Safety University...the only program out there that brings together People, Process and Product to make your business thrive.

You can get better at HACCP. And you don't have to do it all at once. Just one step at a time. That's what we are talking about today. How do you get 1% better?

Let's start with the 12 steps! It always starts there.

Grab a pen and paper...you'll want to take notes for this one.

And when you are ready, let's talk. Book a call here.

Welcome to the next series! Over the next several weeks I am going to be covering getting 1% better. What do I mean? An how does 1% better look in an every day life? 

Go get James Clear's Atomic Habits if you want a really great book that will also guide you along.

Welcome back to the podcast. This week's episode is a continuation of my conversation with Charlie Tidd on Enterprise Resource Planning. Last week we covered the decision making of whether an ERP is even right for you. This week, we are covering the nitty gritty. What does implementation planning look like? How about implementation itself? Then of course...how the heck do you know if the ERP is even working?

Enterprise Resource Planning is so popular...there are billboards for it. Kinda weird for such a niche piece of software. That's why this week and next, I am bringing you my favorite expert...Charlie Tidd!

You've met Charlie before, we've talked Lean, 5S and other sorts of manufacturing best practices. Today, Charlie and I are talking about ERP systems. What they ARE, what they AREN'T and how to make the decisions around getting one.

If you are ready to get cracking on making these decisions...just book a call, and let's see how working with us can work for you.