Today’s Press Herald provides an inside look at the process Coffee by Design went through to reimagine their roastery when moving to their new 20,000+ square foot facility in East Bayside.
The process started with evaluating – at a microscopic level – the way they were currently working. Each employee was given a log and for two weeks was asked to record examples of waste they observed. When they regrouped to share findings, they had amassed 95 examples of waste, ranging from the time they spent packaging coffee orders to how many times a product crossed the same production space.
“It was mind-boggling,” Hardman said.