In food and beverage manufacturing, lean cannot just be another checklist exercise. It has to work in the real world of production lines, quality standards, and daily challenges. In this episode, we explore how leaders can adapt lean to the realities of food operations by focusing on the voice of operators, tying processes back to value, and keeping teams aligned around shared goals. The result is a culture where lean practices improve efficiency, food safety, and employee ownership instead of becoming paperwork that no one uses.

Watch the full episode here: https://youtube.com/live/7iBwoq49D-Q?feature=share

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