Espresso Bakery supplies small restaurants to massive conference centres with fresh baked goods on a lead-time as short as 10 hours. It was founded by an artisanal baker and the next generation in the family have started the transition to flow production.
This session will share how their Daily Management System and a supermarket system to supply materials to production works, as well as how the technical and mindset challenges are being addressed by making small (and sometimes big) improvements every day.