Tag: Restaurant
A Reader Question about Process Behavior Charts and Business Metrics
This content originally appeared in a post about my Halloween metrics webinar, but I decided to carve it out (not like a pumpkin) into its own post.
A reader asked: "Should we be using financial statements in that way or is there a better approach given our knowledge about different types of variation? Or am I completely off track?"
How Champagne Corks Reveal Restaurant Dining Trends: A Simple Data Visualization...
Last month, my wife and I had a chance for a week's vacation in Europe. As I've blogged about before, we enjoy doing some form of "gemba walk," if you will, at wineries and distilleries. At one restaurant, I was surprised to find a "chart" of sorts in the form of champagne and wine corks...
Great Leaders Aren’t Threatened by Their Employees’ Ideas or Feedback
This Business Insider article caught my eye the other day:
A celebrity chef who owns 26 restaurants explains why he loves when employees shoot down...
The State of This Restaurant’s Suggestion Box Didn’t Really Surprise Me...
Last week, I was in Austin for the annual Lean Coaching Summit, where I took a full-day class on "Motivational Interviewing" (as I had...
“Jiro Dreams of Sushi” & the Kaizen Mindset
I watched the movie "Jiro Dreams of Sushi" for a second time. The film focuses mainly on Jiro Ono, a now 90-year old sushi chef in Tokyo who has received the rare and coveted Michelin 3-star rating for his restaurant. The film reminds me of Lean thinking, especially the drive for Kaizen, or continuous improvement.
My LinkedIn Post on Bad Toast & Bad Management
Previously on LinkedIn, I've written about Kaizen in a wine bar and the need for restaurants to not blame employees for problems. Yesterday, I published my 50th post for their Influencers program: This Restaurant Server Sadly Explains a Widespread Management Problem...
The Business, the Science, and the Continuous Improvement of “Bar Rescue”
For the Lean minded individual, Spike’s “Bar Rescue” is so much more than just a television show. It is basically a weekly, or binge-watched, case study on process improvement in bars across the country. “Bar Rescue” is another example of how any industry can benefit from continuous improvement.
Coffee Shop Kaizen: Why Every Mug Doesn’t Need a Spoon (Every...
We talk about problem solving and continuous improvement in the Lean methodology. How much time should we worry about distinguishing between the problems we CAN solve, the problems we SHOULD solve, and the problems we MUST solve? ...
Take Care of Employees, They Can Take Care of Customers
As my breakfast platter was being rung up, I saw this sign behind the register (and came back to discretely take a picture)... click for a larger view.
Are You Really Listening to Your Customer or Just Going Through...
Mark's note: Today's guest post is by Rodrigo Bernal, with the first post on this site contributed from Mexico. Rodrigo uses a lunch outing to...
A Sushi Company’s Policy as a Blueprint for Hospital Operational Excellence
tl;dr: The blog post discusses how a sushi company's policy letter offers invaluable lessons for hospitals aiming for operational excellence. It advocates for adopting...
What I’m Reading: Diner Muda, No Blame at Etsy, Toyota Treats...
In case you missed it, see Saturday's post: "Why Toyota is Eliminating the Andon Cord from its Factories."
As I occasionally do, today's post is...