management consulting

It is often due to a scale-up problem.  Did you ever try a new recipe - turned out great for two - only to bomb when you made it for eight? This is an experience that chemists, chemical engineers, and chefs know well.  In many cases, scale-up problems are attributable to some difference in timing, mixing, and/or the transfer rate of heat into or out of the process mixture/batch.  In some other cases the scale-up problem is due to the accumulation of a byproduct or adventitious substance that isn't significant at the smaller scale but becomes significant at the larger scale.

1. Thin in-house chemical production experience.

2. A facility layout/design related problem (usually negatively affecting material-flow and/or work-flow).

3. An Org Chart related problem.

Like good short order cooks, good production chemists have an "internal clock" making them good at tending to multiple pots on the stove each one having its own timeline.  Also, they're quantitative, good with chemistry algebra, safe, and handy in most trades (like TVs MacGyver).

A "GMP facility" is a facility that is managed such that every final product that is made in the facility uses "GMPs".  Starting with a good commitment by the ownership and senior management, it takes a typical artisanal cannabis company (that didn't originally start up as a GMP facility) about one year to roll out a fully GMP product line (in the process you might discover that some products aren't worth making).