Sunday, September 2, 2007

Does 'Toyota Way' Really Work Outside Japan?

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TOYOTA CITY, Japan — It does not occupy much space on the office wall, but Latondra Newton calls it the hardest thing for Toyota’s new American employees to accept: those colored bar charts against a white bulletin board, in plain view for all to see.

No, they are not representing the company’s progress toward goals. Rather, they are the work targets of individual workers, visibly charting their successes or failures to meet those targets.

This is part of the Toyota Way. The idea is not to humiliate, but to alert co-workers and enlist their help in finding solutions. It took a while for Ms. Newton, a general manager at Toyota’s North American manufacturing subsidiary, to take this fully to heart. But now she is a convert.

“For Americans and anyone, it can be a shock to the system to be actually expected to make problems visible,” said Ms. Newton, a 38-year-old Indiana native who joined Toyota after college 15 years ago and now works at the North American headquarters in Erlanger, Ky. “Other corporate environments tend to hide problems from bosses.”

Toyota’s corporate culture has transformed it from a small manufacturer into a market-gobbling giant famous for quality circles and giving workers control over production lines. For years, aspiring factory leaders have come here to attend Toyota’s select technical high school, the Toyota Technical Skills Academy in Toyota City.

But Toyota — on course to become the world’s largest automaker — needs to sharpen its game to meet even larger challenges, including raising quality in the face of rapid overseas expansion and its largest recalls in history.

The nerve center for that task is a nondescript cluster of buildings in the lakeside town of Mikkabi, an hour away from the humble-looking headquarters of Toyota, in Toyota City.

It is the Toyota Institute, charged with preparing executives to enter the leadership class at Toyota by inculcating in them some of the most prized management secrets in corporate Japan. The institute sends off its executives to offices around the world as missionaries of sorts for the Toyota Way. The institute does not quite aspire to be Japan’s answer to General Electric’s famed Crotonville training center in Ossining, N.Y., which spawned a generation of top executives across American industry. But it is Toyota’s best effort to avoid corporate short-sightedness and to keep the company true to its original mission of winning customers with quality cars, even as it comes under intensifying scrutiny.

“There is a sense of danger,” said Koki Konishi, a Toyota general manager who heads the institute. “We must prevent the Toyota Way from getting more and more diluted as Toyota grows overseas.”

It used to be enough for the culture to be transmitted by word of mouth among Toyota’s Japanese employees, on factory floors and around cafeteria tables. But Toyota outgrew these informal teaching methods and created the institute, which is so secretive the company would not allow a reporter to visit it, let alone sit in on any classes. Mr. Konishi said Toyota was building similar centers in the United States, in Kentucky, and in Thailand.

“Before, when everyone was Japanese, we didn’t have to make these things explicit,” Mr. Konishi said. “Now we have to set the Toyota Way down on paper and teach it.”

“Mutual ownership of problems,” is one slogan. Other tenets include “genchi genbutsu,” or solving problems at the source instead of behind desks, and the “kaizen mind,” an unending sense of crisis behind the company’s constant drive to improve.

The whole company prizes visibility. To nurture a sense of shared purpose, Toyota has open offices — often without even cubicle partitions between desks.

Dissemination of the Toyota Way overseas, however, can be spotty, executives and analysts warn. Toyota prides itself on pampering customers, but analysts are reporting weak or uneven service at Toyota sales subsidiaries, particularly in emerging markets like China and India.

Worse, some executives like Mr. Konishi complain of managers at Toyota factories who have not adhered to some of the company’s most basic creeds, like allowing workers to stop factory lines when they spot defects. Empowering factory workers has long been central to Toyota’s quality control.

And analysts say Toyota’s recent and embarrassing surge in vehicle recalls was partly a failure by Toyota to spread its obsession for craftsmanship among its growing ranks of overseas factory workers and managers.

“If Toyota can’t infuse its philosophy into its workers, these quality problems will keep happening,” said Hirofumi Yokoi, a former Toyota accountant who is now an auto analyst at CSM Worldwide in Tokyo. “The institute was founded because Toyota is afraid of growing too fast and losing control. It’s still too early to know if it will work.”

For Toyota’s 26 board members — all Japanese salarymen raised on the founder’s ways and with an average age of 62 — the adjustment to its recent emergence as a global leader will not be easy. It was not until 2001 that the company first set the Toyota Way down in writing, at the orders of Fujio Cho, the president at the time who helped orchestrate Toyota’s rapid overseas growth. The company established the institute a year later.

In the last decade, as Toyota has expanded into a vast international group, it has often exported its manufacturing and management methods to 200,000 workers at 27 plants overseas without always taking the time to explain the ideas behind them, analysts and executives say.

So now, with only a third of its total workers employed at its 18 plants in Japan, much of Toyota’s sprawling global empire does not always march to the same tune, these executives and analysts warn.

“Toyota is growing more quickly than the company’s ability to transplant its culture to foreign markets,” said Takaki Nakanishi, an auto analyst at JPMorgan Securities in Tokyo. “This is a huge issue for Toyota, one of the biggest it will face in coming years.”

Ms. Newton, a general manager in charge of training and employee development in North America, can testify to that. She said that while new American hires often had difficulty at first with some tenets of the Toyota Way, they quickly caught on.

Ms. Newton includes herself in that group. At first, she confessed, she did not embrace some of these practices, especially the white bulletin board, which she said she overlooked at first as “wallpaper” because she did not look at it closely. But Ms. Newton said the institute — which has already trained about 700 foreign executives — changed her. There, she says, Toyota tackles the problem of cultural education with the same intensity that it applies to building drive trains and transmissions.

After arriving at Mikkabi last September, she and her 40 classmates from the United States, New Zealand, Singapore and Japan were immediately plunged into a week of 12- to 14-hour days, starting with lectures about the Toyota Way from the company’s president, Katsuaki Watanabe; Mr. Cho; and other Japanese executives. Each day was focused on a specific core concept, with students discussing the meanings in their own words.

Ms. Newton says the students often worked late into the night on group presentations summarizing the Toyota Way and how to apply it to actual problems back at their home offices. One tenet that she studied was “drive and dedication,” a practice of always seeking out problems and then solving them by breaking them into smaller, more manageable pieces. The class also discussed other slogans, like “effective consensus building” and “respect for people.”

After an additional week at the Wharton School of the University of Pennsylania, she spent five months in Kentucky on an independent project about teaching Toyota culture to generations that would enter the company around 2020. She says she flew to Japan in December to give a 10-minute presentation to Toyota’s president, Mr. Watanabe.

Toyota’s culture, she said, is still grounded in a Japanese-oriented brand of group-think. But in some cases, Toyota has also adapted it to fit American culture, she said, dropping group calisthenics at American factories, for example, although that is still common at Japanese plants.

She said she understood the Toyota Way better after learning from people who had lived it their entire professional lives. She now uses the wall chart as a critical motivating tool for managing her employees.

“When I saw folks in high ranks, like Mr. Watanabe, and how consistent and dedicated they were, I knew they were true believers” in the Toyota Way, Ms. Newton said. “Now, I’m a true believer, too.”

NYTimes.Com


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Tuesday, August 28, 2007

Upstart Aims to Soup Up

Filling a natural niche
Good Improvements

From The Wall Street Journal Online

Instant ramen noodles, long hawked as a cheap, quick food for college kids and others with lean budgets, are going gourmet.

Last fall, Union Foods Newcorp. of Irvine, Calif., launched several ramen-noodle products, including Gourmet Snack Noodles Soup and Mamma Mia microwaveable noodles, that are low in sodium, have no monosodium glutamate and no trans fats. The company also is pushing new noodle lines infused with vegetables, as well as ones with spices and sauces that appeal to different ethnic tastes.

Union Foods, one of the smallest players in the ramen-noodle market with an estimated 5% market share according to the company, is betting that its souped-up noodles will differentiate its offerings and help it better compete with larger rivals, Nissin Foods (USA) Co. and Maruchan Inc., at a time when growth has stagnated in the dried-soup foods category.

The company is hoping to lure, among others, people who once feasted on ramen noodles in their youth but are now looking for a healthier alternative. To that end, Union Foods hopes to eventually use its healthier -- and more expensive -- products to shift away from lower-cost retailers and into higher-end stores like those of Whole Foods Markets Inc., which specialize in more healthful fare.

"There's been such a view that ramen is really low-end stuff, and we don't believe that our products should be in that low-end market," says Victor Sim, chief executive of Solafide Inc., a private-equity firm that acquired Union Foods in June 2005.

As Union Foods' experience shows, small companies can find it difficult to compete in a niche market when their products become commoditized and the industry is dominated by one or two large, low-cost producers. And while launching a new product line is a way for companies to differentiate themselves, the move is fraught with uncertainty. In tweaking its products and marketing message to make an impact on the industry -- and make a profit -- Union Foods will have to walk the fine line of capitalizing on its traditions while promoting what's new.

"I think the challenge...is finding a balance in retaining taste and retaining affinity to your consumers and offering them a better product and making them feel better about their choices," says Debra Joester, president and chief executive of Joester Loria Group, a New York-based licensing and branding firm. She says the name change to snack noodles with no reference to ramen could alienate some consumers.

Quick and Cheap

Instant ramen noodles -- which typically come in a cup or a square package that costs 10 cents to 50 cents a pop -- is well entrenched as a cheap, quick meal: just add hot water, some packaged ingredients and let it sit for three minutes. But it's also known for being chock-full of savory but unhealthful ingredients, such as trans fats, sodium and monosodium glutamate, or MSG.

The U.S. is the world's fourth-largest consumer of ramen noodles, with 3.9 billion packages sold in 2005, according to the Japan-based International Ramen Manufacturers Association. China is No. 1. But U.S. ramen sales have been sliding due to the explosive growth of ready-to-serve soups that are more convenient for consumers.

In comparison to those ready-to-serve and condensed soups, sales also have been hurt by ramen noodles' "limited palette" of popular flavors -- beef, chicken and shrimp -- according to a report by Mintel International Group, a consumer research firm. Until recently, instant ramen noodles hadn't changed significantly since they were created in Japan in 1958 by Momofuku Ando, the recently deceased founder and chairman of Nissin Food Products Ltd., a market leader in the ramen category.

At Union Foods, though, big change is under way -- which the company hopes will boost sales. The company says it broke even last year, with revenue of $20 million to $25 million. Mr. Sim expects 2007 revenue to climb to $25 million to $30 million, with $5 million to $10 million in profit.

In addition to taking the unhealthy ingredients out of its noodles, Union Foods is putting good stuff into a more diversified line of products. For instance, it's injecting noodles with vegetables like spinach and beets. It offers a line of "picante," or spicy, noodles called Enchilosa, and came out in October with a higher-end product called Fiesta that comes in a biodegradable container, not the traditional Styrofoam. Both target Hispanic consumers.

Union Foods also launched in December an Asian-market product called Dae Jang Gum, which uses a spice based on kimchi, a traditional Korean dish of spicy pickled vegetables such as napa cabbage. And its new Mamma Mia Spinach Noodles with Alfredo Sauce is packaged in a biodegradable cornstarch and paper container.

All this new goodness is going to cost consumers, though: $2.50 to $2.99 each, compared with 10 to 50 cents for its original ramen noodles, which the company still sells.

Small Steps

Mr. Sim says his ultimate goal is to attract interest from high-end food retailers like Whole Foods of Austin, Texas, and Trader Joe's Co., Monrovia, Calif. He says the company is in the early stages of sending them samples.

But a healthier approach alone may not be enough to garner the attention of these stores. The fact that Union Foods had never had a product to appeal to them will make it much harder to persuade those stores to carry the new ramen line.

So far, Union Foods has made some inroads in the healthy market. Mark Trotter, chief executive of YoNaturals Inc., a San Diego-based maker of vending machines that serve healthy items, plans to soon put the new ramen noodles in his hot-meals vending machines where people have access to microwaves and hot water, including corporate campuses.

For now, though, Union Foods is banking on traditional outlets to drive business. In November, the 7-Eleven Inc. chain of convenience stores began selling the Gourmet Snack Noodles and Enchilosa lines. The Fiesta line and Mamma Mia Mac Cheese should be available by June.

Union Foods isn't alone in its healthful push, however. Late last year, Nissin Foods (USA) of Gardena, Calif., introduced its Noodle Soup premium product featuring air-dried pasta with large chunks of vegetables such as broccoli, carrots and celery. It also added a Souper Meal, a larger version of Nissin's popular Cup of Noodles, with thicker noodles and richer broth, and Chow Mein, a Chinese-style stir-fried noodles microwaveable package. Prices range from 99 cents to $1.49.

"Everybody's been hungry for something new," says Matt Talle, national sales manager at Nissin Foods (USA).


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