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.
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.
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.
FEATURE – A simple lean tool can help us create safer flows in our businesses, a critical challenge as we plan our return to work with new physical distancing measures in place.
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.