The power of the Arrow
INTERVIEW - The Food&Beverage department of the Gran Tacande Hotel in Tenerife has been using a powerful visual management tool to effectively visualize and track the variables impacting the work flow.
Interviewees: Francisco Javier Medina, Fran Segovia González, Antonio López
For more information on the lean transformation at Dreamplace, click here
THE INTERVIEWEES
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FEATURE – In the face of uncertainty, when it’s hard to see the road ahead, we can still make things better day after day by embracing kaizen – until we are out of the woods.
FEATURE – Most organizations rely on the support of lean consultants to bring their transformations forward, but how can they make the most of their expertise and knowledge?
CASES STUDY – Struggling to win the hearts and minds of his people, the author took lean home, learned as much as he could about it and brought it back to his business with the idea of making everybody's lives easier.
INTERVIEW – With more and more organizations in the service sector adopting lean thinking to turn around their modus operandi, it only makes sense to highlight the struggles and misconceptions they still encounter.
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FEATURE – Dreamplace Hotels in Tenerife have been on an improvement journey for several years, but only recently did they find a way to truly become a learning organization: lean thinking.
CASE STUDY – This hotel in Spain has been able to leverage Lean Thinking in its restaurant to successfully adapt to the new Covid-19 regulations enforced in the country, becoming more efficient along the way.
VIDEO INTERVIEW – This hotel in the Canary Islands is bringing lean to its Kitchen Department, hoping to streamline the process and provide a better service to diners.
FEATURE – The lean mindset Legal Sea Foods has developed is allowing the company to run bold, aggressive experiments that might some day reinvent the way their restaurant kitchens work.