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Best practices in the food and drinks industry

Robin Mann (Leatherhead Food Research Association, Leatherhead, UK)
Oludotun Adebanjo (University of Liverpool, Liverpool, UK)
Dennis Kehoe (University of Liverpool, Liverpool, UK)

Benchmarking for Quality Management & Technology

ISSN: 1351-3036

Article publication date: 1 September 1998



In June 1996, Leatherhead Food Research Association launched the “Food and Drinks Industry Benchmarking and Self‐Assessment Initiative” with the support of the Department of Trade and Industry and the Ministry of Agriculture, Fisheries and Food. As part of this initiative, nine food companies that excel in terms of the European Business Excellence Model were selected for visits. This paper reports on the best practices used by these companies in terms of the results they have achieved (in people satisfaction, customer satisfaction, impact on society and business results) and the way in which they have achieved them (through effective leadership, people management, policy and strategy, process management and resource management). For the food industry to move forward, it needs to take on board the best practices shown in this report. In particular, more food companies should consider using self‐assessment as a method for identifying improvement opportunities and assessing their progress towards business excellence.



Mann, R., Adebanjo, O. and Kehoe, D. (1998), "Best practices in the food and drinks industry", Benchmarking for Quality Management & Technology, Vol. 5 No. 3, pp. 184-199.




Copyright © 1998, MCB UP Limited

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