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
Read more
FEATURE – A real understanding of Lean Thinking can only stem from an exploration of its tacit aspects, not just its most explicit, easy-to-grasp elements.
INTERVIEW – As their book on daily management is released in the US in English, we talk to the authors about the thinking behind the book and the lessons learned since its launch in Brazil three years ago.
FEATURE – As Italy rolls out its vaccination campaign, the author reflects on what he recently observed at a vaccination hub in the Veneto region and discusses how the process could be made leaner.
INTERVIEW — Ahead of next week’s Lean Global Connection, one of our speakers talks about how the comprehensive lean transformation of Indonesian food company Garudafood.
Read more
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.