Tag: Restaurant
How Kura Revolving Sushi Somewhat Mistake-Proofs Key Customer Moments
Mistake-proofing is a spectrum. Some things are "somewhat mistake-proofed" (or "error-proofed).
I love eating at Kura Revolving Sushi. It's not "the best" sushi in the...
Chef Gordon Ramsay on Never Making the Same Mistake Twice
I loved a recent New York Times article about Chef Gordon Ramsay, including this part:
"Ramsay said that when he makes a mistake, he owns...
Culinary Mastery Meets Continuous Improvement: Wolfgang Puck at the GE Lean...
The GE Lean Mindset event back in September was such an exciting day. One of my highlights was not just eating food prepared by...
The Official Cocktail of “My Favorite Mistake”: The Negroni Sbagliato
The cocktail called the "Negroni Sbagliato" is having a moment right now, as they say, as the result of this TikTok video. I don't...
Making Defects Visible at Krispy Kreme, Healthcare, and Elsewhere
Here is a photo that I took a few years ago at a Krispy Kreme store. For health reasons, I don't go there very...
Reducing Waste to Make Up for Higher Material Costs — Lessons...
As somebody who moved to Texas in 1999 ("I wasn't born here, but I got here as quick as I could"), I love Texas...
Rather than Blaming Employees, Managers Must Take Responsibility for Problems –...
Eight years ago today, I published a piece originally on LinkedIn as part of their "Influencers" series:
Rather than Blaming Employees, Managers Must Take Responsibility...
When the Chef Goes and Sees (Well, Tastes) the Problem
A few years ago, my wife and I went to a highly-regarded (and oft-recommended) restaurant in the Orlando area (our now former home).
I...
Third Time’s the Charm for the Iced Tea — On Errors,...
This past weekend, an old friend came down from Michigan to spend two days in the Dallas area.
Amongst the activities and catching up, we...
Applying Lean and Kaizen at Chick-fil-A with David B. Reid, P.E....
Joining me for Episode #344 is David Reid, a mechanical engineer whose career has taken him from improvement work at Michelin Tire, to being...
What Chefs and Restauranteurs Say About Learning From Failures & Mistakes
Speaking of mistakes, the cover image I selected for today's post reminds of traveling this past Monday. At DFW airport, a company was giving...
The Sushi Wasn’t as Good, but the Process Was Better
Last year, I wrote about my conveyor belt sushi misadventures in Japan:
https://www.leanblog.org/2018/12/my-embarrassing-sushi-mistake-in-japan/
I've only been to a few of these "revolving sushi" restaurants (as they...
