The Japanese production philosophy, with an emphasis on Lean and Kaizen methodology, is becoming increasingly important in the food industry due to its ability for continuous improvement. The Kaizen methodology has its own roots in the Japanese production philosophy and focuses on continuous improvement in processes through the application of specific tools such as the Deming cycle. On the other hand, the Lean methodology, inspired by the Toyota production system, focuses on waste reduction and process optimization. This study focuses on analyzing the implementation of Lean and Kaizen methodologies in the food industry in Croatia and worldwide, exploring the advantages and disadvantages during application. Introducing Lean and Kaizen methodologies in the food industry brings numerous benefits, such as increased efficiency, waste reduction, and improvement in product quality and services of food companies. However, certain drawbacks arise, which are considered as challenges during the implementation of methodologies, such as resistance to change and lack of resources. Despite these difficulties, the application of Lean and Kaizen methodologies is crucial for the food industry, providing competitiveness in the market and adaptation to everyday challenges and business conditions.