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Britannia s Little Heart - A product review

little hearts , britannia  little hearts , little hearts , britannia industries ltd

Britannia Little Hearts has been unique in two sense one was packing and second was bite size small heart shaped biscuit  coated with sugar .

"'Little Hearts was launched in 1993 and targeted the growing youth segment. A completely unique product, it was the first time biscuits were retailed in pouch packs like potato wafers. The launch message introduced a special taste experience that made the unlikeliest characters - like Dracula and Frankenstein - melt. In 1997, the 'Direct Dil Se' campaign encouraged youngsters to openly express their feelings. And in 2003, two variants called Little Hearts Chocolate and Little Hearts Sesame were rolled out with a campaign "Dil sabka actually sweet hai". With Little Hearts, Britannia has tasted the sweet taste of success. ""
Source : Britannia Industries Ltd

Here is a  review of  Britannia Little Hearts

Taste --  Good  with flavours like sesame or chocolate

Color - Dark brown , baking good

Bite-  Soft  bite

Packaging-  Pouch packing with metalized wrapper

Ingredients-Wheat flour ,Sugar,Edible vegetable oil ,Milk solids,Raising agent ,Salt ,Yeast  Emulsifiers .
and Improvers .

Calories- 474 kcal per 100gms

Price -  Rs 10/-  for  60 gms

Competitors ---    Yet to have any competitor  

Add your comments

Bread Industry of India - A review

indian bread industry , bread industry of india ,  india bread industry review
With changing lifestyle  , urbanisation,  increase in per capita income  and working spouse these all have  made bread a staple food in India as its in other western countries .We are now taking breads  for breakfast luncheon and dinner as well .

Number of bakeries have opened up in neighbour hood  where one can buy his daily quantum of bread .
India has few major national bread manufacturers namely Britannia and Modern ( takenover by switz group) number is very low as compared to other countries such as USA or UK. Bread Manufacturing is volume driven and low margin industry with an disadvantage of  very low shelf life of products which then requires very robust supply chain management to deliver fresh bread  to consumer  daily .

The bread market has a business volume of 1.5 million tonnes. The bread industry has a production of approximately 27 lakh tonnes.  The major factors for growth in this segment are:

Brand loyalty


Strong distribution networks

The major challenge faced by the organized bread sector at present is low margins of profit. Hike in the prices of major raw materials like sugar, vegetable oil, milk, and wheat flour has been accounted for the industry's low margins of profit.

The per capita consumption of bread in India is only around 1.5 kg to 1.75 kg in various zones. The consumption pattern in four zones is Northern States: 27% Southern States: 32% Western States: 23% Eastern States: 18 % ( ref -AIBMA)

Few large regional players have grown up to make up for the demand.

North India
Harvest Gold ,Bonn ,Perfect ,National,Kitty

West India

South India

East India
 Britannia  ,Modern
Apart from these automated major bread manufacturers several bakery chains have sprang across the city maps. These bakery chain s provide  customers with artisan breads  with origin of recipe from Italy , France and Swiss. such as  Daily Bread , Hot Bread , Cookie Man   Oven Pick  andseveral others

Bread Manufacturers  have  started offering consumers with varieties of bread  such as  white bread ( most popular )  brown bread ,flavoured breads( garlic ) , gluten free bread ,buns 

more on bread industry  - A report

Note : Please add bread brands from your area .
Start & Run a Home-Based Food Business

Indian Universities and Colleges offering Courses in Food Technology

With Food Industry finally gearing up in India with Govt of India declaring food processing as Sunrise Industry and numerous foriegn companies eager to enter Indian market,  opportunities for food technologist are increasing  with these developments

Here are few Major  Indian Universities which  are offering Food technology courses from Bachelors degree to Maters degree .

  • BTech (food technology) HBTI, Kanpur

  •  BSc (food technology), University of Delhi

  •  BSc (food and nutrition) Dr Babasabeb Ambedkar Marathawada University, Aurangabad

  • BSc (food and nutrition) Kakatiya University, Warangal

  • MSc Tech (food tech and fermentation tech) University of Bombay

  • MSc (food science), Andhra University, Visakhapatnam

  • MSc (food and nutrition), University of Mysore

  • MSc (food technology)  GB Pant University of Agriculture Technology, Pant Nagar.
Most these universities  takes students through entrance exams  after  completion of 12 th exams with subjects like physic , chemistry ,maths

UK Major Bakery Chain’s n Cafe

Here  are Britain’s major bakery retailers which offers baked goods as their prime products along with other products

Namesales GBPno of cafe
Greggs ( Bakers Oven )628.21409
Subway ( Franchise)
Costa ( Franchise)263849
SSP UK-445
Cafe Nero150385
BP –Wild Bean Cafe-247
M&S  Cafe-225
Pret  A  Manager224194
Source :

Most Popular brand of Cadburys Chocolate

cadbury chocolate , chocolate  cadbury ,  cadbury  chocolate , cadbury
Dairy Milk

Introduced in 1905, in an attempt to take on Swiss chocolate makers in the field of milk chocolate via the cunning means of putting even more milk in, Dairy Milk gradually took over the British chocolate market, expanded around the world, and boosted the mass appeal of chocolate. Or, if you're a dark chocolate snob, destroyed forever the idea of what proper chocolate should be in the public mind.

Easter Eggs

Cadbury didn't invent the idea of chocolate Easter eggs - that originated in France and Germany in the early 19th Century - but they were among the first to make them using modern manufacturing processes, first launching them in 1875, and establishing the chocolate Easter egg as a tradition.

Creme Eggs

The now-ubiquitous sugar-goop-filled ovoids didn't launch in their original form until 1971, although Cadbury had been making various forms of crème-filled egg things since 1923. They're now the biggest-selling confectionary item in the UK during the first few months of the year - we munch and slobber our way through 200 million of them every year.


Launched in 1938, Cadbury's miniature chocolate selection box is another classic brand - although in this case, Cadbury didn't get to the idea first. Roses' arch-rival in the miniature chocolate box market, Quality Street, was launched by Halifax-based sweetmakers Mackintosh's two years earlier in 1936. And, speaking for ourselves, we still reckon Quality Street's better.


Dating all the way back to 1897, Cadbury Fingers remain as popular as ever. Biscuit. Chocolate coating. Simple. Effective.


Discontinued in 2003, the bubbly Wispa bar was revived in 2008 following an entirely authentic grassroots campaign - including Facebook groups.


Created almost by accident - a Cadbury employee noticed how excess chocolate spilling over from the moulds fell in thin streams, creating the classic folded flake form - the Flake, launched in 1920, saw its sales soar after it introduced the novel idea of advertising it with a naked lady performing an erotic pantomime with the bar in an overflowing bath.


A fairly basic bar, sure, consisting of a slab of fudge coated in chocolate. But the old advertising jingle - 'a finger of fudge is just enough to give your kids a treat', set to the tune of old English folk song and numbers station favourite 'The Lincolnshire Poacher' - is a maddening earworm.

Milk Tray

A box of chocolates - every ninja-like secret agent's favourite mysterious seduction technique.

Curly Wurly

The Curly Wurly's snaking strands of chocolate coated caramel are much loved, notably for the sheer joy that can be produced by getting Glaswegians to say the name out loud.


186 years Old History of Cadbury Brand


John Cadbury, from a wealthy Quaker family, opened a grocer’s shop in Bull Street, a fashionable part of Birmingham. Goods include cocoa and drinking chocolate.


Mr Cadbury moved into manufacturing, renting a small factory in Crooked Lane, Birmingham, to make cocoa and drinking chocolate.


His sons, Richard and George Cadbury, aged 21 and 25, took over the business from their father, who was in poor health.


The brothers launched Cocoa Essence after George bought a revolutionary cocoa press from Dutch manufacturer van Houten.


Production began at the new “factory in a garden”, four miles outside Birmingham, which was named Bournville.


George Cadbury bought more land in Bournville to build a “model village” for industrial workers.


Cadbury launched its first edible milk chocolate, created by adding dried milk powder to cocoa solids, cocoa butter and sugar.


Cadbury Dairy Milk was launched to compete against the leading brands of Swiss milk chocolate.


Milk Tray was launched, a no-frills box of chocolates for everyday eating.


Cadbury merged with JS Fry & Sons so both companies could compete against Rowntree.


Cadbury opened its first overseas factory in Hobart, Tasmania, followed by New Zealand in 1930.


Cadbury moved into TV advertising on the launch night of commercial television on 22 September.


Cadbury merged with drinks maker Schweppes.


Cadbury became the world’s leading confectionery company after buying various chewing gum brands including Trident and Stride.


Cadbury and Schweppes demerged, splitting its confectionery and drinks business.

Source :

Gulfood 2010 -Dubai -21-24feb

 Gulfood   one of the largest food trade exhibition in Middle Eastern region show case the opportunities in that area for food manufacturing  and others stake holders in food industry such as Manufacturers , Ingredient suppliers , Packaging suppliers..It would be held at Dubai International Convention and Exhibition Centre .

It would have categories for exhibits such as

Food and Drink
Ingredients Middle east
Restaurant and Cafe
Equipment and Hospitality
Processing and Packaging

Its an annual feature in Dubai .Every year major player in food industry come together and display their product and services.MENA ( Middle East and North Africa )  is fast becoming a major economic block for other s to trade with .

Along with exhibition there would be seminars and work shops on various issues related  to food industry.

Visit  for more on the trade fair and  registration information

FRANZ HAAS take over of DFE Meincke strengthens its position in Global bakery equipment market

Franz Haas has complete portfolio after DFE Meincke takeover

By Rory Harrington, 19-Jan-2010

Franz Haas Waffel said its acquisition of DFE Meincke Holding has given it a complete portfolio, withthe deal set to make it a major global player in the bakery sector.

The Austrian company, a market leader in systems and equipment for the production of wafers, crackers and hard biscuits, told that its purchase of a controlling stake in DFE Meincke was a "perfect fit". No financial details of the takeover were available.

The deal, which was agreed just before Christmas and formally ratified on 4 January, saw Franz Haas buy 85 per cent of its rival. The other 15 per cent stake remained in the hands of DFE Meincke’s Frank Muntzberg, who will continue to manage the company as CEO in tandem with the new owner.

Major player

"The strategic vision behind the acquisition is to become a major player in the bakery industry," said Haas Group spokesman Thomas Breg. "Meincke is a perfect fit for us. We are not cannibalizing each other but complementing one another. We specialise in plant systems for crackers and hard biscuits, while Meinke is a leader in soft biscuits and cakes. The acquisition gives us the complete portfolio.“

Breg said the takeover would create synergies in its technical and production departments that will enhance both business efficiency and customer service. The company will now be supplying machines for all aspects of the biscuit market. It pledged to work with DFE Meinke to provide customers with the best know-how in markets that continues to grow.

The company should begin to see the financial benefits of the acquisition by the end of the year, predicted Breg.

The company said it would spend the next three to six months evaluating the implications of the deal but that there were no current proposals for any closures or rationalisation. Breg describe DFE Meincke as a "clever and efficient company“.

Global growth

While R&D was a continued high priority for Franz Haas and DFE Meinke, the company would be focusing its efforts on bedding in operations in the wake of the takeover. Innovations would likely be brought to market to coincide with the Interpack trade show next year, said Breg.

In 2008, Franz Haas posted a turnover of €105m – with Europe and Russia accounting for 54 per cent of this total. Its North American market accounted for a quarter, while the Far East/ Pacific region was just under half this at 12 per cent. Africa accounted for four per cent of turnover, with the Middle East five per cent.

The company said it was now in a position to aim for sustainable global growth.

Source :

Install in motion Check Weighing machine to eliminate excess weight to the market

online check weghing  , check weigher , check weighing  , motion check weighing

While going through the material  consumption variance   report one might like to know the  reasons  for it , One of the major reason in bakery product material variance s is Give aways ( over weight of packed product). Due to faulty setting s  or mechanical issues  in bread production , cake production line or biscuit production lines .
It could be due to Dividers malfunction or Cutter /Moulders setting or configuration . The major steps is to rectify the problem in the equipment first but  for detection purpose bakery plants to set up   in motion checkweighers after packing section  in biscuit manufacturing and checkweighers at dividers end to measure the weight of the dough piece .
Installation of checkweighers  would   make the conventional table top scales obsolete   at some places . These checkweighers helps bakery manufacturers in two ways
Under weight
  • You can be  sure of the weights  products which comes through check   weighers  and its legal requirement for all manufacturers to adhere to the declared weight with some tolerance s.
Over weight
  • Any variation of weights whether Under weights or Over weights  does harm company interests . Corrections can be done  at manufacturing areas to get the proper  weight of the product
Working Principle of Checkweigher
Work on Pneumatic  applications,  pneumatic cylinders are used for retraction or  folding of conveyors  for rejection of packets. Product s are put on the conveyors which have load cells which gauge s weight and send signals to the  pneumatic cylinders  which  are activated through  .valves  compressed air  then either retracts or pushes the folding conveyor or some checkweighers have pneumatic nozzles on the conveyors surfaces which pushes the under weights and overweights through blast of compressed air   .Which drops the under weight or over weight packets . One has to check  the packing machine output to synchronize  with check  weigher .
Specification of Check weighers

Products/per minutes- packets/min
Set Weights = +/- gms
Tolerances =+/- gms
Air Pressure = kg/cm2
Major manufacturers of  checkweighers
Mettler Toledo
Lock Inspection
Wright Machinery
Check weighers now days  have data storage where all details of  weights of the product can be stored and can be  retrieved analysis.
Any variation of weights whether Under weights or Over weights  does harm company interests . Corrections can be done  at manufacturing areas to get the proper  weight of the product.

Carton sealing machines in bakeries

carton sealing machine , carton sealer , carton sealer machine
Finished product s be it  in biscuit/cookies  manufacturing plant or slab  cake production plants  are transhipped  into retailers  from  production hall  in cartons . Cartons  or CBB are either supplied in pre- form or  formed into  cartons . Cartons  are  filled or stuffed by these packs . The popular  configuration  available for  cartons are that of 1.5 kg , 2.5 kg , 5kg or 6kg . These carton are sealed  either from top or both from top and bottom by carton sealing machines . These carton sealing machines have adhesive  tape mounted on them which are then pressed onto the flaps of  carton and  sealing is done . Cut- off  Length of tape could be adjusted through adjusting mechanism.
Different type of carton sealer s are available  in  the market
Fixed dimensions type
Top tape head type
Top and bottom sealing type
Automatic adjustment as per carton dimension type

Basic principle of carton sealing machine
Head consists of  roller which  presses  the tape on to the  carton  and after  a particular length the cutter cuts the tapes due to spring pressure

Important parts  of carton sealing machines
Mandrel hold tapes
Bottom and top pressure roller
Side rollers
Sliding Guide  to lower  or raise the support as per the rquirement

Carton sealing machine specifications

  • Power supply 1P 110v/220v 50Hz/60Hz 300W/470W

  • Sealing speed -cartons/min

  • Carton size -L() x W() x H()mm

  • Tape size -48-72mm(Kraft or BOPP tape)

  • Machine size -L() x W() x H()mm

  • Popular Brand of carton sealer in bakery manufacturing units are
    ITW Signode

    Nestle to use heat treated flour for its refrigerated Cookie Dough

    Nestle is the one of the largest supplier of refrigerated dough for baked products such as cookies , bread and pizza s in USA  .  Earlier in 2009 there was major food safety issues over people getting ill on consuming Nestle refrigerated products .

    To ensure this Nestle has planned to heat the flour supplied to it  prior to production .This would require to change the production set up in its existing plant at  Danville, Va. This precaution would  enhance the safey of flour from  E.coli  contamination .

    Read more

    Canada Bread Company to invest in largest bakery manufacturing unit in Ontario -Canada

    Press release
    TORONTO - Canada Bread Company, Limited today announced it will invest approximately $100 million in its Fresh Bakery operations to construct a new 370,000 square foot bakery facility in southwestern Ontario. The investment reinforces the Company's strategy of establishing competitive large scale facilities that provide a manufacturing platform to support its innovation agenda and drive top line growth.

    "This new bakery facility will be the largest in Canada and reflects our commitment to investment and growth as Canada's leading value-added bakery business," said Richard Lan, President and CEO, Canada Bread. "It will drive significantly improved efficiencies in our manufacturing and supply chain, providing the capacity to support organic growth and the growing needs of our customers."

    The design of the new facility will integrate modern equipment, best-in-class technologies and sound environmental principles to ensure it operates to the highest standards of operating efficiency, quality assurance and environmental management.

    The Company is currently investigating several potential locations for the new facility and a final decision on the location is expected by the end of March 2010. Construction is expected to commence within six months of securing a location with the first production lines being commissioned approximately 12 months later.

    The Company will close its three existing bakeries in the Greater Toronto Area which have aging assets that have been further constrained by urban development and cannot support the business' long-term growth. Production will be transitioned over a two-year period as operations at the three plants are wound down, with the first bakery currently expected to close in late-2011, the next in early 2012 and the third in early 2013. Employees will be given opportunities to consider the 300 positions at the new facility or other available jobs elsewhere across the Company's operations.

    The total capital investment of approximately $100 million includes land, building and equipment. In addition the Company expects to incur restructuring costs totalling approximately $25 million, which includes $5 million in non-cash items. These costs include asset decommissioning and severances, and will be recorded in the Company's financial statements over the next three years.

    Canada Bread Company Limited, which is 89.8% owned by Maple Leaf Foods Inc. (TSX:MFI), is a leading manufacturer and distributor of fresh bakery products, frozen par-baked products and fresh pasta and sauces. The Company had 2008 sales of $1.7 billion and employs approximately 8,500 people at its operations across North America and in the United Kingdom.

    For further information: Media Contact: Jeanette Jones, VP Communications, Ph: (416) 926-2020; Investor Contact: Michael Vels, CFO, Ph: (416) 926-2028

    Source: Canada Bread Company Limited

    Bharti Walmart cashing on Atta and Jeera Biscuits

    Shelves on EASY DAY retail super market are stuffed with Atta( whole wheat flour) and Jeera biscuits . Popularity of these variety are due to fact that these are considered to healthy options against other branded biscuits .

    These biscuits are outsourced /private labels from local manufacturers and marketed by Bharti walmart Easy Day .

    Automation in Bread Manufacturing -Post Baking

    Excellent video which I came across searching for bread manufacturing automation . Countries with highly automated bread plants can adopt these Pallet making robots without any human handling which would save on labor cost and  increase productivity. Robots are being deployed in many European and American bakeries

    Watch now

    What is in the name?

    I have been to many cosmopolitan cities  thanks to my fathers transferable job  in Indian Air force   We moved around to many cities Major ones were Mumbai , Delhi , Chandigarh and Shillong  after completion of my education I went to complete my graduation at Bhopal . Back in Delhi for job  and then to Dubai , Musqat and Abu Dhabi in connection with Job .  Since Child hood I  have been visiting Bakeries  for our Daily  breakfast breads and Cookies for snacking .  Celebrations were done with Cakes and Pastries all  from  nearby  bakery shop .
    I can still remember the smell of baked goods in these small bakeries  and with unique names  such as “ Bake n Shop” ,
    “City Bakers”  etc . Getting stuffs in oily paper bags .We could get our own recipes made with these bakers .
    With ever expanding  popular bakery chains and cafe opening in every popular joints in city landscape we are getting new names . I have wondered  what went in to these bakery owners  mind before naming their  shops , cafe , brands .
    Some were based on location  ,others on owners family name  and some on the origin of  products such as Swiss , French or Italian  each catering specific population .
    Fascinated by their names  I started to collect  these names   and could be read  at
    Buy Ebook On Bakery Names

    Do add your favorite names .

    Top Pizza manufacturers and Retailers in USA

    Pizza  or Pizzaria Industry  has seen robust growth in last year in USA . Pizza is one of the few segments that crosses the entire spectrum of the restaurant industry. Pizza is  spreading from the quick-service segment to the fast casual and casual dining areas. It is even represented by gourmet and fine dining.

    Few popular  sauces  offered  in USA
    Tomatoes ,garlic butter , Alferdo , Barbeque , Hot and Spicy

    Apart from regular cheese , roasted vegetables  non veg options are hot favorite among Pizza lovers.
    Few of the popular toppings apart from vegetarian  in pizzeria industry USA
    Pepperoni , Italian sauges,Chicken,Pork Saugages,Ham, Bacon,Ground Beef,Shrimp ,Anchovies and Clams

    Top Pizza manufacturers , Retailers and Chains  in USA

    • California Pizza Kitchen
    • Cici s Pizza
    • Domino Pizza
    • Fox Pizza
    • Little Caesars
    • Papa John
    • Papa Murphys
    • Pizza Hut
    • Pizza Inn
    Few of them have presence  across the globe for example  Domino s, Pizza Hut or Papa Johns

    How to get better Yields/Output in bakery manufacturing units

    Yield  can be defined as finished products per unit of inputs for example  100 cartons per x kg of flour . Manufacturing units  have certain wastages which if  reduced or eliminated can enhance out put of the process . bakery processes  such as mixing , forming and baking have certain wastages which results into  wastage's .  Other  wastage's can be  considered as give aways  such as excessive weight .
    Here are few process in bakery which results  into wastage's and low yield .
    Pre mixing Area
    Flour  and Sugar Dust wastages at  sifters  and during bulk transfer through pneumatic conveying to silos .These can be reduced and eliminated by  proper maintenance of equipments and tightening of fastener and gasket where ever possible s. Conveying pipelines have flanges which when loose can result in flour or sugar wastage .  Sweepings can show the extent of flour or sugar dust wasted .
    Mixing  Area
    Mixers  are the most important equipment which prepares the dough  dough leakages and spillages can be eliminated by providing proper inlets to mixers and unloading of dough in trolleys and dough trucks .
    Forming Sections
    Dough leakages are found at  Dividers  which can be reduce by proper maintenance . Over weight dough pieces can go to the next phase if not checked  mechanical dividers sometimes give overweight dough pieces .Flour dusting if done has to be monitored .
    Dough leakages are found at laminators rolls , gauge rolls  and moulders  these can be reduced by providing flanges at the sides . Moulders /Cutter if not set properly can results in over weight product which results in lower yields. Weights are to be checked in regular interval  at this stage .Flour Dusting done has to be monitored regularly .
    Burner Parameters ( Temperatures ) to be monitored continuously  which  if not done can result into unbaked or over baked products which has to be rejected .
    Major problem in packaging are defective packing due to  labels ,sealing problem  or Under weight /Overweight rejections ( has to be rectified at forming section or baking section ) .
    Packaging parameters to be monitored regularly for any packing defects as these results in  REWORK which  again reduce  the Yield .
    Most of the liquid ingredients which are  transferred through pipelines are to be checked for spillages such as Fat , Milk , Butter  etc .

    How to Increase Labor Productivity in Bakeries

    Increasing labor productivity in your bakery means increasing value added per worker or per hour worked.
    Many bakery plants in developing world are labor intensive  .Workers  are involved in most of the jobs such as transportation , packaging , feeding to mixers and packing machines , unloading and loading at stores and dispatch , Material movement inside production hall ,Ingredient preparation  ,Hygiene and sanitation , pest  control , rework , taping , sealing and other miscellaneous activity .
    Output of any manufacturing unit can be increased by automation  or  capital investment but it would require major capital investment which most of the bakeries are not in position to do .
    Hence other options are smaller modifications in plant layout  to increase productivity,discovering any new recipe with lower  cost ingredients  or  optimize time of process .Options for labor productivity  are either  you control on several wastages in labor activity or Innovate in process.

    Wastages which  results in  low productivity  are

    Waste during Operations  -Too much handling of products and  packing material .
    Waste of Movement – To much movement in packing section where movements involves
                                        .Packing material from stores to shop floor
                                         Changeover  to different product
                                         Re work of rejected packets
                                         Taping on cartons
                                         Labeling , coding , stickering  and strapping
                                         Transferring carton boxes  to pallets
    Waste on Rework -  Companies are focused for  production figures rather than quality products through  process with quality checks in place.  Rejected materials are then re worked for packaging involving labor .World class measures defects in parts per millions ( PPM)  where as here in our country budgeted defects are in terms of 5%-3%.
    Physical strain and stress on workers – Process have certain activity where workers are physically stressed or strained impacting productivity  . One of them is material handling   which can be reduced by having equipments such as pallets trucks , trolleys , chain hoist , drum tilters , forklifts etc.Working Environment also adds to worker productivity  companies have to provide dust proof ,proper ambience in their factory to work .Few standards are  mentioned in Factory Act which relates to  min and max weight s which a worker can handle  , noise , sanitation , height and lighting of factory .

    Areas of Improvement in big and medium bakery manufacturing units


    In coming months I  would  be putting up thoughts on improvement  topics for bakery  manufacturing units . Bakery manufacturing units  or bakery businesses  have functions like sales and marketing , procurement , finance ,stores /warehouse , quality  apart from production .

    Following are areas  for improvements in big and medium scale bakery manufacturing units

    • Product levels
    • Process levels
    • Store Management/Inventory/Receivables
    • Procurement
    • Finished Product
    • Yield
    • Labor Productivity
    • Machine Productivity
    • Production Planning and Delivery system
    • Cost Management Information System
    • Morale  and safety of employees

    Above mentioned factors are critical for any  business   and  have to be monitored  by company management for better results .

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