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.