Meat + Poultry - June 2007 - 72
LEAN TIP
Incentives for LEAN
By Dr. Glen Miller
meatpoultry@sosland.com
I
ncentives address the main barrier
for having LEAN become the way an
enterprise does business each day,
each week and each year. That barrier
of course is resistance to change.
The cover story of MEAT&POULTRY's
April issue featured some of the industry's leading companies discussing how
they use incentives to recruit, retain and
maximize productivity from employees.
The front page had a hundred dollar
bill and a hook. This graphic representation conveys the idea that when
it comes to incentives, most programs
are based on dangling carrots to pull
initiatives along, rather than pushing
them through.
Motivation is an essential element
of transforming and sustaining a LEAN
enterprise. The fundamentals of LEAN
are sustained only when the majority of management and workers seek
continuous improvement. "Kaizen,"
the Japanese word for continuous improvement, requires the thoughts and
action of many to never stop improving. Kaizen is seen as many small improvements adding to productivity, reduction of cost, capacity increases and
minimal waste.
Money certainly works as an incentive for changing to a continuous improvement mindset. On the other hand,
the hook, carrot or stick works only for
the short term. Long-term motivation
however, is ultimately more complex
than an incentive program. Sometimes
what employers think is an incentive,
may become a problem. They are advised to consider what incentives motivate people when it comes to embracing LEAN manufacturing.
LEAN manufacturing is a way of
thinking. Lean stresses the elimination
of waste. This elimination of waste is
a simple notion. Everyone understands
how wasting raw materials, boxes, trays,
labels and packaging can add up to real
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MEAT&POULTRY
I
June 2007
I
money. More importantly, less waste of
people's time and more productive shifts
create capacity within the enterprise. Incentives should ensure employees are
motivated to minimize waste. Attempts
to motivate however, may have the opposite effect. For example, incentives
out of balance between two important
manufacturing parameters, such as productivity and workplace safety.
"Kaizen," the Japanese word for continuous
improvement, requires the thoughts and
action of many to never stop improving.
These two parameters are not mutually exclusive when the perspective
is human nature. Incentives stressing
throughput may contribute to working faster with less regard for safety.
This is not good management. A better approach is stressing both productivity and safety. In this manner, management's incentive programs would
www.MEATPOULTRY.com
maintain balance between safety and
productivity. Another important part of
incentive programs is that management
emphasizes measurement with integrity. Some fundamental questions about
waste can trigger surprising answers in
meat and poultry processing facilities.
For example, "On average, how many
pounds of raw meat are scrapped per
day?" Or "how many trays are wasted
on line five each week?"
LEAN cannot catch on without measurement integrity. It is not a competition between lines or between supervisors. If it becomes a contest, beware.
LEAN is about waste reduction throughout an organization. The competition
is down the street or in a neighboring
state. Internally, the measurement of
competition must be to reduce waste
from the best baseline. That type of
measurement requires integrity. One
way to enhance integrity is to check
consistency in the early stages and make
the numbers and graphs available for
everyone to see. Transparency and visibility are great leadership principles for
maintaining and using metrics effectively. One LEAN manufacturing client
posts metrics in the plant but also in the
cafeteria and break room. That kind of
visibility gets positive attention.
Incentive systems should support
the principles of LEAN. Lean tools and
principles are focused on company-wide
waste reduction and improving profit
margin. Given this focus, it pays to implement profit sharing in a LEAN company. Overall profit will improve with
each reduction in wasteful systems or
practices. Some of these changes will
be small, while others will yield significant results, but overall waste reduction is the key. Since LEAN thinking has
people focus on eradication of waste
and waste reduction increases profit,
profit sharing system wide reinforces
the type of diligence and perseverance
http://www.MEATPOULTRY.com
Meat + Poultry - June 2007
Table of Contents for the Digital Edition of Meat + Poultry - June 2007
Contents
Meat + Poultry - June 2007 - 1
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Meat + Poultry - June 2007 - Contents
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