Applying Lean Kanban at Restaurant

BusinessChandan lal patary

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Who am I?

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Agenda• Problem space and solution space• Kanban phase 1 deployment • Lean Phase 1, 2, 3 deployment• Key learnings• QA

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Bengali Thali!

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Overutilize or underutilize: Change or Die

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“All we are doing is looking at the timeline, from the where the customer gives us an order to where we collect the cash. And we are reducing the time line by reducing the non-value added wastes”. – Taiichi Ohno

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Lean Wave phase - 1

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Kanban wave

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Lean wave phase - 2

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Lean wave phase - 3

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Business Transformation: Systems thinking

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Lean is a Mindset

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Think whole, think systemic

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Build Lean culture

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Focus on Lean leadership

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Value creation economy • Customer empowerment and Employee empowerment.• Customers are empowered by:

Having a product experience that exceeds their needs. Having a relationship with the company in which the company treats them

respectfully. Having a voice in the product.

• Employees are empowered to: Make decisions. Continuously learn. Continuously improve.

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Key Learnings• In a Lean organization, Lean Leadership is practiced at all

levels. It is not a “management thing” – it must be practiced by everyone

• Lean organizations are built upon the concept of continuous improvement.

• Finding the lessons in every “failure” — blame does not foster improvement or innovation Finding the lessons in every “failure” — blame does not foster improvement or innovation

• Creating real value for known customers

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What we have learn in restaurant business• Service style – focus on area of strength ( for us it was

Casual-dining restaurants and Family-style restaurants)• Managing stakeholders, investors• Location and interior design is one of key focus• Menu items and vendor management• Marketing and promotion

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Please ask question?

Question?

Question?