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 – For this Chilean equipment distributor and service provider, what began as a simple waste problem became a lesson in observation, behavior change, and the power of method.
INTERVIEW — Ahead of next week’s Lean Global Connection, one of our speakers talks about how the comprehensive lean transformation of Indonesian food company Garudafood.
RESEARCH – The authors explore the leadership traits that Lean Thinking and the implementation of Industry 4.0 practices call for and explore their synergies.
WOMACK’S YOKOTEN – The author looks at hoshin planning, A3 thinking and daily management as the three key elements of a lean management system, and highlights the related behaviors that will allow lean to thrive.
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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.