Tudor Sariou heads continuous improvement at Steam Whistle Brewing, which is a BRC certified brewery in Toronto that produces 90,000 bottles of beer a day and sells across the whole of Canada. In this episode, Tudor and Ben talk about the challenges that he's faced in driving quality and continuous improvement in food processing companies as diverse as Campbell's Soup and Club Coffee, along with these other topics:

• The challenges involved in driving continuous improvement across an organization with people from different geographic, educational and cultural backgrounds
• Bringing alignment to continuous improvement objectives in production, packaging, marketing and sales.
• Specific ways in which he was able to get cross-functional teams to collaborate, including process mapping and building consensus.
• Ways to manage people who are resistant to change and how to make them feel that their voice is being heard.
• Why it’s so hard to get sales teams to cooperate on continuous improvement initiatives.
• The differences in building a culture of continuous improvement in large vs small companies.
• How to recruit people into quality and continuous improvement.
• Focusing on the ways that continuous improvement impacts the bottom line as a means to get buy-in from the C-Suite on new initiatives.
• Examples of how Steam Whistle was able to reduce fermentation time by 10-15% and free up tank capacity.
• How the future of processes will move towards automation without the need for layoffs because humans will focus more on areas where they add value.