
How we slashed waiting times for our customers
VIDEO INTERVIEW – A store manager explains how a simple kaizen reduced waiting times for customers who want to return products. We use today’s video to launch our Lean Improv contest.
Words: Zsolt Móczik, Deputy Store Manager, Praktiker Hungary
As a company, we want to make it easy for our customers to return products, should they wish to do so. So, when our transformation started, shortening the time it took them to return items quickly became a lean project at one of our stores in Budapest.
By observing the process, we realized that our Information Desk staff (those who in contact with customers returning products) wasn’t equipped to effectively and swiftly answer the query. They didn’t have the information they needed in order to make an informed decision on whether a product could be returned (if it’s been used, for instance, we don’t take it back), and as a resulted they used to rely on the salesperson from the area the product originally came from.
Not only did this mean a long wait for our customers, but also that our salespeople spent a staggering 51 days a year walking back and forth from their areas to the Information Desk, just to complete a process that other staff could have done… given the right information.
Take a look at this video to learn how we fixed the problem.
THE AUTHOR

Read more


FEATURE – How many times do we hear people say lean is not for them because “it’s a Japanese thing”? After spending 18 months in Japan, the author explains why the country’s culture is not necessarily "lean by nature".


ARTICLE - A-ha moments... we have all had one at least. In this personal account, the author reflects on what his own experience has taught him about changing our mindset and being stuck in our ways.


CASE STUDY – The transformation of Esquel’s dining operations shows how improving employee wellness, work conditions, and skills can unlock productivity, engagement, and long-term sustainability across operations.


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.