Jose and Mary Tamayo set out to bring authentic Mexican flavors to California in 1977. They put down roots in Sonoma County and discovered a forward thinking, culinary community of farmers and foodies that supported and fostered their mission; bringing better food to your table. La Tortilla Factory quickly earned and embraced the title of innovators in the tortilla field. They developed the first low carb tortilla, a flexible, gluten free tortilla, and an organic tortilla (way before organic was cool).
In 2016, La Tortilla Factory was growing rapidly and they engaged us to design a new lean warehouse to accommodate the growth.
Using lean principles, we were able to restructure their existing operations and eliminate the need for a new warehouse. In addition, production capacity was increased by 40%, inventory reduced by 45%, changeover time reduced by 91% and $1.8M in annual savings realized.