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Project Summary
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Project Information
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For the original project description, click on the
following link for the Project
Readiness Package.
Wegmans Food Markets, Inc is a retail grocery chain
that produces many items in their Rochester, NY
bakeshop. One specific process yields the frozen
dough of old fashion sub rolls that gets shipped to
individual stores. Originally the project was
intended to “design and implement process
changes that can improve throughput – changes
in scheduling, decision making tools, use visual or
audio alarms to trigger next steps and awareness of
being behind schedule, etc.” However as
observations and analysis concluded other sources
of variation and areas of process improvement, the
scope became more process improvement oriented. The
design, feasibility testing, and eventual
implementation of a device allowing Wegmans
transparency into downtimes, capacity losses, and
accurate quality assurance tests experienced by
this process is reported here.
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Project Name
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Wegman's Dough Mixing
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Project Number
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P13711
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Project Family
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Process Innovation and Improvement
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Start Term
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2012-2
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End Term
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2012-3
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Faculty Guide
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Professor John Kaemmerlen
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Primary Customer
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Mike Least, Paul Fiorica, Bakery Department
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Sponsor (financial support)
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Wegmans
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Team Members
Table of Contents
Acknowledgements
We would like to acknowledge Wegmans Food Markets Inc.
for the privilege of working on this project as well as the
support that was provided by Mike Least, Russ Patton, and
Paul Fiorica. In addition we would like to acknowledge
Rochester Institute of Technology (RIT) and our project
guide, John Kaemmerlen for his insight and expertise.
