Self-evaluation is never fun. It’s hard to step back and identify weaknesses when you’re in the centre of the action. A natural response is to justify why things are done a certain way rather than attempting to make changes. Unfortunately, it is impossible to become more efficient without constantly working to change and improve operating procedures of everyday activities. Name a process currently happening in your shop that could be improved. Where can you streamline or improve a procedure to make it more effective? Working smarter requires a commitment to establishing protocols and sticking to them. Open communication and training are keystones to synchronizing daily tasks. When making changes, input from staff is vital – it’s the difference between success and sabotage.
One area often begging for better efficiency is methods of flower handling and product rotation. A straightforward way to improve efficiency is to establish set procedures. Set up protocols on what flowers get treated in what solution. Woodies, roses, gerberas, tropicals and foliages always get cut and placed in the hydration solution buckets. Flowers from bulbs, corms, rhizomes and tubers fare best in a formula special to bulb flowers. Everything else is happy in a low-sugar display solution. Develop a flow chart showing which flower groups use which treatments. Include directions on correct mixing methods. Photos and visual aids are worth a thousand words when it comes to eliminating mistakes and reporting quality issues. Mark the correct water level on one bucket of each size used for processing and use that mark as a template for filling all others. Supply the needed measuring tools if solutions are hand-dosed. Assign each day of the week a colour and use colour flags as rotation guidelines. Flag product according to the day it goes into back stock so everyone knows how to use the FIFO (first in, first out) system.
Digital photos are a fast and easy way to avoid confusion on everything from flower ID to how many centimetres need to be cut from stems before going into solution. Designate a specified amount per bucket on stock items like spray carns, roses and gyp so there is air flow between bunches and condensation can evaporate inside sleeves. Use a flow chart so the processing sequence is clear – otherwise, bunches could sit out dry too long after being cut while buckets are being filled.
Training is essential. Providing employees with information and “the why” of various procedures gives them the tools to understand the big picture. Train them so they understand why certain procedures must be followed. Written directions help reduce mistakes when questions arise.
Be consistent. It will save time and money. Even for a simple task like washing buckets, be sure to use the same standard procedure and the same cleaner product every time. Once buckets are scrubbed inside and out with a biodegradable detergent and, if old and scratched, dunked in a chlorine rinse, place them on a pallet to dry before stacking. Before tossing the cleaning solutions, dip the brooms in it to kill spores (Botrytis) and contaminants hiding within bristles. I recommend white buckets because it’s easier to see the solution level and degree of dirt. Remember, bacteria are microscopic so if you see scum, you are already far over the acceptable level of bacteria and, chances are, flow in stems is not happening.
Working clean is paramount when it comes to flower quality. Cleaning happens at several areas in the shop every day, so improve your efficiency by streamlining procedures. Fill spray bottles with cleaner solution for each workstation so designers can sanitize counters during the day. Chain a cleaner bottle onto the chopping block so the blade gets sanitized during the day. Use out-of-date ceramic mugs to fill with cleaner solution as a knife dip. Place at each design station. Loop cable ties to make a simple harness to keep the hose nozzle off the floor (prevents contamination). Get rid of rags – they harbour germs – and use paper towels instead.
Improving shop efficiency requires creative thinking. Solicit ideas and suggestions from employees on ways they can do their jobs more efficiently. Set achievable goals and reasonable time limits in which to reach them. Establish a reward system and most importantly, follow through. Add an element of fun – it goes a long way to building team spirit. To realize success, every employee must understand the protocols affecting daily activities as well as the specific details that apply to their particular job.
Gayle Smith draws information from more than 30 years of floral industry experience. She currently works as the technical manager for Chrysal, USA.
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