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
For more information on the lean transformation at Dreamplace, click here
THE INTERVIEWEES
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FEATURE – In this new series, the author will walk us through some uncommon ways to apply lean – with a particular focus on establishing productive and enjoyable relationships. In the first instalment, he introduces the concept of lean parenting.
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.
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.
CASE STUDY – Facing costly inventory errors, Hidrogística transformed its warehouse operations by engaging its team, standardizing processes, and building a culture of ownership – reducing discrepancies from 5% to near zero.
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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.