Vis­it us at the inter­na­tion­al trade fair for food tech­no­logy.

For nat­ur­al products with highly fluc­tu­at­ing prop­er­ties (food, fiber-based pack­aging, etc.), the exper­i­en­tial know­ledge of pro­duc­tion staff is par­tic­u­larly import­ant for stable pro­cesses. Your know­ledge man­age­ment is rather non-exist­ent and your tech­ni­cians grumble about con­stant “fire­fight­ing”? Come by for a cup of cof­fee and we’ll tell you why this is the case and how it can be changed with amaz­ingly simple insights from psy­cho­logy.

Here’s one reas­on to join us as an exhib­it­or at the European Pack­aging, Engin­eer­ing and Pro­cesses trade fair:

What is the OEE dif­fer­ence between a shift with your most exper­i­enced employ­ees and the aver­age in your pro­duc­tion? What if you could lever­age half of that OEE poten­tial through innov­at­ive know­ledge man­age­ment? We’ll show you how this will really work for you in practice.