Beer

Cost reduction management is challenging: (1) There are numerous manual statistics and inventory checks, resulting in significant waste of personnel time; (2) Some positions require a lot of data copying and report integration work, causing waste of personnel time; (3) The energy consumption per unit is high, the energy consumption analysis is relatively loose, and the means for energy conservation and cost reduction are limited. 

Management decisions rely on experience: (1) There is a lack of effective means to promptly provide feedback on the production status and progress, leading to management decisions being based on experience; (2) Equipment maintenance is mostly carried out only after a failure occurs, or it relies on experience to set the maintenance cycle, lacking effective predictive maintenance based on operational conditions; (3) There is no effective early warning mechanism, and there is a lack of detailed analysis and management of the impact on production efficiency. 

It is difficult to control the implementation standards: (1) The lack of transparent management results in no real-time control over the progress and deviations of plan execution, affecting the decision-making of dispatch instructions; (2) It is difficult to track the on-site implementation standards such as the arrival of raw materials and packaging materials, the prevention of errors in ingredient addition and feeding, and the setting of processing process parameters, and there is a lack of effective management control; (3) There are self-control systems for collecting key parameters of on-site processes and equipment, but there is a lack of effective data analysis and decision-making guidance.