Lean kanban at resturant business - a case study

1. Applying Lean
Kanban at
Restaurant Business
Chandan lal patary

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3. • Problem space and solution space
• Kanban phase 1 deployment
• Lean Phase 1, 2, 3 deployment
• Key learnings
• QA
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4. Bengali Thali!
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5. 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

7. Lean Wave phase - 1
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8. Kanban wave
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9. Lean wave phase - 2
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10. Lean wave phase - 3
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13. Think whole, think systemic
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14. Build Lean culture
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15. Focus on Lean leadership
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16. 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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17. 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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18. 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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19. Please ask question?
Question?
Question?
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