CASE STUDY – Manuelita Sugar Mill in Colombia adopted Daily Management to bolster leadership effectiveness and operational outcomes, addressing siloed thinking and communication challenges.
WEB SERIES - In this episode, we head to Chilean Patagonia to visit a manufacturer of fish feed that turned to Lean Thinking to improve yield and eliminate inventory gaps and stock-outs.
CASE STUDY – When it had to develop a production process for a new product from scratch, this Dutch company leveraged lean tools and practices. And the results were impressive.
CASE STUDY – This Norwegian firm learned that allowing every person and area to move up their own lean learning curve can steer the business away from fire-fighting and towards more strategic thinking.
CASE STUDY – Lean Thinking travels far and wide. Here’s how the experience and insights of an Indiana-based farmer have supported a USAID project to improve outcomes for farmers across Nigeria.
CASE STUDY – How does a small food shop in Sichuan turn into a $30 billion chain with around 900 restaurants in several countries? By always going the extra mile for customers!
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.
CASE STUDY – Not even a pandemic can prevent a lean organization from learning: this hotel in Tenerife has decided to make the most of its forced closure to review and improve its processes.
CASE STUDY – By streamlining its internal processes, an agribusiness company in Brazil managed to reduce its material handling cycle time by 75% and the associated costs by 66%.
FEATURE – The restaurant business has always been tough, but Covid-19 is now presenting it with new challenges. The author shares a few lean practices that can help restaurants develop competitiveness.
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.
FEATURE – The future has never looked more uncertain for restaurants and cafes. The authors share a set of practical lean tips that can guide these organizations navigate the storm.
NOTES FROM THE VIRTUAL GEMBA – Despite a 40% drop in sales and the looming prospect of having to furlough part of its staff, this French company is finding in lean manufacturing an ally to fight the current crisis.
FEATURE – In this candid, personal account, the author shares her experience as a lean coach, her challenges and success, and how she adapts to different situations.
CASE STUDY – Here’s the story of a mature lean company from Michigan. The author tells us about Zingerman’s Mail Order’s lean transformation, their challenges and their successes.
FEATURE – The food industry is mired with problems all along the value chain. In this call to arms, the author explains why lean thinking is the only tool we have to transform it right now.
INTERVIEW – This agro-industrial business in Colombia is applying lean thinking to its harvesting process. The harvest manager explains the difficulties and opportunities encountered on the journey so far.
FEATURE – Lean Institute Brasil is running pioneering lean experiments in agriculture. The authors reflect on the challenges of transforming traditional farming culture and the opportunities lean affords.
PROFILE – In an industry dominated by star chefs and big egos, meeting a humble leader who has made people development his battle cry is a breath of fresh air. PL interviews Legal Sea Food’s Richard Vellante.
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.
THE LEAN BAKERY – In the last episode of our video series, we learn how 365 is using an impressive visual management system to manage the accounting and human resources functions.
THE LEAN BAKERY – In this episode of our video series, we visit 365's super-lean workshop, where small batches and a clever use of space allow for unprecedented levels of flexibility in manufacture.
INTERVIEW – Ben Hartman has used lean in his micro-farm in Indiana for six years. Not only did he find in it a way to support his family doing what he loves, he might have also discovered how to transform our food system.
THE LEAN BAKERY – In the fourth episode in our video series, the CEO of 365 explains how lean showed him that his business could grow (exponentially) without using any extra resources.
FEATURE – How reading lean books empowered people and transformed the managerial culture at an industrial bakery in the Western Cape Winelands in South Africa.
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.
THE LEAN BAKERY – In the second video in the series, we visit the stock-free workshop of one of 365's lean bakeries and learn about quality bread, customer focus and making lives easier for bakers.
THE LEAN BAKERY - For the past decade, lean has fuelled the growth of a chain of cafes/bakeries in Barcelona. With 100 now open, the Retail Manager explains how lean helps them manage a booming business.
CASE STUDY – Faced with complex logistics and customer complaints, a small deli and butchery in Botswana saw in lean a way to bring the business back from the brink. The philosophy didn’t fail them.
FEATURE – An approach based on coaching and experiments is transforming the way restaurant chain Xibei works with its people to improve service and dishes: the story of Chef Liang and his Kongfu fish.
OPINION – When do our mistake become an ominous sign that we are giving up on our customers and people? Following the salmonella contamination in cereals in Israel, the author reflects on business purpose and the importance of transparency.
WOMACK'S YOKOTEN – Lean in agriculture might still be in its infancy, but there is a small farm in Indiana that is already proving how valuable lean principles and techniques can be to this industry.
INTERVIEW – An American group of restaurants is experimenting with the application of lean thinking in its kitchens and dining areas. Planet Lean had a word with the chefs to see what’s cooking.
FEATURE ARTICLE - Sometimes, introducing lean thinking in an organization can make you feel lonely and hopeless. This article, which draws on the author's experience working with a chain of supermarkets in Siberia, offers some tips on what to do to start off a lean transformation.
CASE STUDY – An entire restaurant chain going lean is not something you see every day. Coming all the way from China, Xibei's story of cultural change will inspire you to never forget the fundamentals of lean, from standardization to quality.
CASE STUDY – A very lean system that runs like clockwork and constant attention to customer service enable Barcelona-based 365.café to achieve the impossible: supplying 55 bakeries out of a 650-sqm factory.
