Latest / The Operations Podcast with Fexingo: Process, People, and Profit in Modern Business
How a Small Bakery Cut Waste by 60 Percent With Lean Operations
In this episode, we explore how a small family-owned bakery in Portland, Oregon, applied lean manufacturing principles to cut food waste by 60 percent over six months. We walk through the specific changes they made—from batch-size reduction to FIFO inventory rotation to a daily 'waste huddle'—and how those changes boosted margins without sacrificing quality. Lucas and Luna discuss why lean isn't just for factories and how any small operation can apply the same mindset. The episode also touches on the cultural shift required to sustain these gains.
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The skinny
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