This global potato processor runs highly automated plants around the clock, supplying french fries, hash browns, and formed-potato products to fast-food chains, restaurants, distributors, and retail. Production pauses only for scheduled equipment sanitation every three weeks, which makes every hour of that turnaround, and every hour of unplanned downtime, expensive. Initial analysis at all three plants found a complete void of maintenance work planning, no oversight of outside contractors’ costs and activities, and no coordination between maintenance and parts management.
The dysfunction was structural, not personal. No work outside the sanitation period was planned, scheduled, or assigned, so skilled onsite mechanics existed mainly for emergencies; when equipment broke, contractors were called instead. Mechanics cherry-picked the work orders they wanted and disappeared for hours rather than tackling higher-priority jobs, building a backlog that fed downtime. Overtime ran on an open checkbook with no visibility into dollars spent or hours used, and the 36-hour sanitation window had no orchestration: maintenance staff could not see when an area would be ready, so they showed up and hoped, while startups slipped progressively later into runtime.
Leadership did not need a one-time cleanup. It needed a system that could plan and sequence the turnaround, put idle mechanic capacity to work on the right jobs, bring contractor and overtime spend under control, and keep parts available when both equipment and people were ready, then keep running that way after POWERS left.