Continuous product improvement is a topic well supported by important economic theories. It started from the famous TPS (Toyota Production System), followed by the Six Sigma theory, and its 99.99966% of all production opportunities are expected to be free of defects. More recently, the Lean approach insists on cutting out unnecessary and wasteful steps in creating a product or delivering service so that only steps that directly add value are taken.
A recent article from the Harvard Business Review highlights signed by Aravind Chandrasekaran and John S. Toussaint, in May 2019, highlights the importance of creating a culture of continuous improvement. The case study is based on the healthcare industry, but the insights are valid across all organizations. The authors insist that implementing a continuous improvement methodology is the foundation and will allow the company to focus on added value elements cutting unnecessary waste, and eliminating defects. To ensure the long lasting effect of this approach it is crucial to include the following:
- incorporating product improvement methodology in succession planning for the CEO and board members,
- instilling lean behaviors in managers at all levels,
- creating success stories,
- and establishing a continuous improvement operating system.
Listening to the interview of Mrs. Maurizia Folegatti from Pasta Berutto, it appears that one of the key elements to explain the outstanding success of being 3 times in a raw rewarded in major food exhibitions such as Anuga and Sial is their company culture. The Pasta Berutto company is focused on continuous product improvement with a constant effort to listen to the customers and consumers. This is translated with a passionate selection of the best ingredients to produce the best and healthiest product in the category and to select a packaging that answers the consumers’ sustainability and hygiene preoccupations: Our EvoCup
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