In food manufacturing, small inefficiencies add up fast. A few extra pounds of raw material here, slight overfilling there, unplanned downtime, and undocumented rework—over time, these issues quietly reduce yield and increase waste. The problem is that many facilities still rely on manual tracking methods such as paper logs or end-of-shift spreadsheet updates. By the
How Real-Time Production Tracking Improves Yield & Reduces Waste
