Mission Our Mission is to provide our campus and community with the best college dining experience, while using high cost local food but minimizing the cost to the campus to insure stable/low board rates for our campus. 1 Vision Our vision is to have 40% of our food dollar purchases to be “local” by 2015 at our campus dining locations.

Charter 1.Mission 1.Mission –To provide best college dining experience with using more local foods while keeping our students board rates stable/low as possible. 2.Burning platform 2.Burning platform –Purchasing of more local foods to align with the colleges mission of sustainable living. 3.Process Description 3.Process Description –Receiving of all local food for storage and processing in our freezer, storerooms and shelf space located in our dining facility. 4.Problem Statement 4.Problem Statement – We need to create a more efficient and organized work space and gain more “free” space for the storage and processing of our local foods. 5.Sponsor 5.Sponsor – Derrick Singleton 6.Process Owner 6.Process Owner – David McHargue 7.Team Lead 7.Team Lead – David McHargue 8.Facilitator 8.Facilitator – David McHargue 9.Team 9.Team – David McHargue, JD Starzman, Wayne Orr, Aaron Beale, Tim Glotzbach, Jared Brown, Cait McClanahan, Tim Vickers, Jeffrey Linville

SIPOC 3 Suppliers Inputs Process Outputs Customers What inputs are needed to create the outputs? Who provides those inputs? Contract of Service Satisfied Customers More local food purchases Profit Training of students To whom do you provide product, info, services. What do your customers need from you? Policy Constraints What processes are you bound by, that you must change to change a process? Lack of storage Lack of food processing space Bldg/Fire codes Gov regulations Sodexo Food/Safety standards SOP’s Berea College City of Berea Sodexo Faculty/Staff Students Customer Survey Cards Events Special Requests Sodexo vendor Compliance Sodexo product compliance Definition of “local” Customer Survey Cards Events Special Requests Sodexo vendor Compliance Sodexo product compliance Definition of “local” BC Labor BC FM BC Farm Local Food Vendors Equipment & Materials Vendors Sodexo BC Labor BC FM BC Farm Local Food Vendors Equipment & Materials Vendors Sodexo

Hi-Level Process Map 4 All waste produced such as cardboard is placed in bins and recycled. Food Deliveries are received on a daily basis All goods are stored in Dry Storage, Coolers or Freezers Food is placed in production and used as menu dictates Orders are placed for product based on menus

5 Strengths Weaknesses Threats Opportunities Facilitate a SWOT analysis for current and common Situational Awareness SWOT Analysis Internal External We have rough storage space Summer months to prepare and put into process Buying leverage with Sodexo Dining to provide savings to use in our local dining program. Expertise to renovate space for use Strong stable management team Strong student labor program with reduced labor costs for use in our dining facility We have rough storage space Summer months to prepare and put into process Buying leverage with Sodexo Dining to provide savings to use in our local dining program. Expertise to renovate space for use Strong stable management team Strong student labor program with reduced labor costs for use in our dining facility Utilize current storage space by reorganizing Increase in summer time use of student workers Utilize our student workforce to build our local foods program Showcase our local foods program ito increase our overall satisfaction in our dining program Utilize current storage space by reorganizing Increase in summer time use of student workers Utilize our student workforce to build our local foods program Showcase our local foods program ito increase our overall satisfaction in our dining program Local Health Department buy in Availability of local products to use Lack of funds for project Economic downturn Premium pricing for local foods and potential increase of all food items in our dining program Local Health Department buy in Availability of local products to use Lack of funds for project Economic downturn Premium pricing for local foods and potential increase of all food items in our dining program Increase staffing to work the space once ready Inconsistency of summer time local products Lack of space to increase our local foods by processing and storing what we need throughout the year. Under utilization of our facilities in the summer Lack of summer business Increase staffing to work the space once ready Inconsistency of summer time local products Lack of space to increase our local foods by processing and storing what we need throughout the year. Under utilization of our facilities in the summer Lack of summer business

Gap Analysis Opportunities and Priorities Lack of space for Storage of local processed foods –Work place reorganization –Work place flow analysis and improvement –Time / rework savings 6

Queue WIP Completed 5S Catering Store Room Pricing for Storage racks and containers for catering ware Pricing of other equipment needed for processing other types of food 5S Catering Store Room Pricing for Storage racks and containers for catering ware Pricing of other equipment needed for processing other types of food 5S downstairs storage area Price quotes for new freezer for processing storage Purchase Freezer for down stairs storage 5S downstairs storage area Price quotes for new freezer for processing storage Purchase Freezer for down stairs storage Complete renovation of kitchen in Dining area

Spaghetti Diagram Before (Food Retrieval) Freezer ShelvesShelves ShelvesShelves Shelf Ice Golf cart Hot box dishesdishes dishesdishes BIBBIB BIBBIB Shelve Old equip/table storage GdoorGdoor GdoorGdoor Janitorial S. Catering Room Shelf Old equip/table storage BIBBIB BIBBIB Wtr Grill cart Cooler Shelf

April 16, 2013 Food Retreival

Spaghetti Diagram After (Food Retrieval) (FOOD RETREIVAL) Freezer Shelf Ice Hot box boxes dishesdishes dishesdishes BIBBIB BIBBIB Shelf GdoorGdoor GdoorGdoor Table Storage Catering Room Shelf Janitorial Dishers BIBBIB BIBBIB Wtr Grill Tsh cart Cooler Shelf Carts

April 17, 2013 Food Retreival

Process Improvement Road Map 12 Plan and organize storage space. Need for increased space for storage and processing 5S storeroom to add space Develop equipment list needs Purchase local food products during summer when ready Increase local food spend used for students Purchase Equipment Process food for long term storage up to 6 months Utilize stored food for daily menus

Work Place Scan Checklist

Workplace Scan Checklist

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Report Out Notes Work Place Checklists First slide of list shows the month of May. We were closed the rest of the month. Second shows one from August. I complete this checklist twice a week. Space Savings: 1,582 ft 2 of space was opened up after the 5S project. 66% of space cleaned up from the old dish room will allow use as a processing room for our dining services. This will help us to increase our local food offering by giving us a space to process food during the peak times of the summer which will help us meet the commitment to the college and increase the overall dining experience to everyone across campus. Overall percentage of savings in space is 27% (See Next Slide for break down of space) Second 5S project of the catering storage room is expected to increase its usable space by 25% to 40% based on early projections. Maintaining We keep our board with Before and After pictures of the project as a training tool. With 160+ employees maintaining can be difficult. We use this board as a visual tool to show where we where before the process and where we are now. This helps us train our student workforce on the process of 5s and give them a general understanding of what it can do.

Report Out Notes-Cont. Monthly Comparison, Local Foods (grown, raised, or processed within 150 miles of campus) /- LYDT September$2,894.94$7,452.63$7,153.03$11,514.00$8,847.00$22,606.00$26, October$3,352.50$6,061.85$11,039.60$8,539.00$16,168.00$17,471.00$29, November$3,102.03$4,063.75$4,737.55$9,926.00$7,649.00$17,130.00$21, December$821.00$2,045.01$1,549.50$2,125.00$6,712.00$5,959.00$7, January$3,037.27$5,276.36$4,233.99$3,868.00$10,239.00$15,879.00$20, February$1,620.59$5,192.38$3,333.00$7,553.00$14,301.00$14,633.00$14, March$5,037.47$4,269.05$4,748.00$8,044.00$20,881.00$11,817.00$19, April$3,321.63$5,373.42$7,300.00$6,488.00$12,646.00$27,212.00$19, May$2,120.31$4,830.80$2,498.00$3,305.00$2,058.00$8,339.00$2, June$1,313.27$1,938.81$3,270.59$8,060.00$6,093.00$3,887.00$2, July$1,445.22$955.01$1,163.71$5,412.00$1,378.00$2,727.00$1, August$1,746.47$2,138.00$1,032.00$2,199.00$9,472.00$15,390.00$21,555.00$6, Total:$29,812.70$49,597.07$52,058.97$77,033.00$116,444.00$163,050.00$186, By increasing our storage room space we were able to start the year out with $ more in local foods. Thanks to the area we freed up which made room for another walk in refriderator

New Freezer