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.
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.
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.
INTERVIEW – One of the world's largest dairy cooperatives, FrieslandCampina, has embarked on an ambitious global lean journey. Along the way, they found how critical leadership engagement is.
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.
OPINION - The inspiring story of lean applied to food distribution to the New York City poor prompts the author to share her thoughts on the bigger problem of hunger and on what lean people can do to help tackle it.
INTERVIEW - Anton Ulanov is the CEO of one of the largest agricultural businesses in Russia. He talks with PL about the application of lean at Agroholding Kuban, discussing the wider challenges and opportunities for lean in agriculture.