This Master Thesis has been conducted at the food processing company Svenska Smakupplevelser. The company is facing an increasing demand and therefore they want to make better use of the resources they have in their production. Earlier the company has not been working with improvements to increase the productivity in the production. The aim of this study has been to create conditions for Svenska Smakupplevelser to be able to develop into a learning organization, by developing and improving their production system, based on gathered information. The aim has been divided into two parts: To support the implementation of a measuring system in order to monitor theperformance and productivity of the machines as well as to define relevant and measurable key performance indicators. This will be done on the most important production line. To support and educate the employees of Svenska Smakupplevelser in how to work with improvements in a systematic way and how the gathered data can be used in improvement groups. The literature review of this study contains subjects within production development such as Lean production, Total Productive Maintenance and Organizational change. We have also visited three companies where we have done interviews to complement the literature review. To reach the aim of this study, we have created a model that is focused on three different parts: workshops, gathering data, and improvement groups. We have conducted workshops with the employees of Svenska Smakupplevelser to improve their knowledge of Lean production and how they can work with continuous improvements. We have initiated gathering of data in the production. This is done to get a better knowledge of the production system, i.e. to see the productivity of the machines in the production and identify areas that could be improved. We have created an improvement group where these areas of improvement can be discussed to detect underlying factors and to come up with as well as initiate steps to improve. The results of our work shows that the way that the workshops were designed was successful, that relevant key performance indicators have been identified for the production, and that the improvement group has lead to several actions to increase the productivity in the production. During the spring we have initiated a process of change at Svenska Smakupplevelser in order for them to work with continuous improvements. We have also given them conditions to continue and further develop this process. It is now up to them to make sure that they do so and that the improvement work continues. This study shows that our model, with the three different parts, has had a positive impact for the improvement work at Svenska Smakupplevelser. Hence we believe that this model could work for other small and medium industrial enterprises who wish to work with continuous improvements and where data from measuring systems plays a central role.