The power of the Arrow
INTERVIEW - The Food&Beverage department of the Gran Tacande Hotel in Tenerife has been using a powerful visual management tool to effectively visualize and track the variables impacting the work flow.
Interviewees: Francisco Javier Medina, Fran Segovia González, Antonio López
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THE INTERVIEWEES
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OPINION - How often have you heard the sentence, “Lean can’t work here – this isn’t Japan”? Probably more than you can remember. Here’s why national traits are simply another excuse for a failed attempt to change.
INTERVIEW – Dave Brunt tells us about the upcoming UK Lean Summit, one of the year’s must-attend events for lean practitioners.
FEATURE – The third article in this new series discusses Theodo’s approach to talent recruitment and development, to ensure the right resources are there to support the company’s growth at all times.
FEATURE – Successfully engaging people and building a solid daily management system is allowing a Velux factory in Poland to fulfill its strategic goals.
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FEATURE – Dreamplace Hotels in Tenerife have been on an improvement journey for several years, but only recently did they find a way to truly become a learning organization: lean thinking.
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.
VIDEO INTERVIEW – This hotel in the Canary Islands is bringing lean to its Kitchen Department, hoping to streamline the process and provide a better service to diners.
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.