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 – Sometimes you just need to get creative: as part of its flexible manufacturing model, Esquel introduced a new role on its shop floor – the “mangineer”.
THE LEAN BAKERY – In this video, a shop coordinator explains how the 365 bakeries were able to speed up service to customers and ensure product quality by reorganizing work and responsibilities.
FEATURE – The author describes Lean Thinking as a path of discovery and explains why attempts to define it “once and for all” are destined to fail.
FEATURE – One of the things making lean thinking so hard to explain in general terms is its dual nature as both an organizational and managerial approach. The authors explain how to handle this tension.
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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.