Sunday’s edition struck a chord with me, the waste illustrated…. how the left hand of an organization often doesn’t know what the right hand is doing…
Click for a larger view. Do you have similar real-world examples?
About LeanBlog.org: Mark Graban is a consultant, author, and speaker in the “lean healthcare” methodology, focused on improving quality and patient safety, improving access, reducing costs, and fully engaging healthcare professionals. He is also the Chief Improvement Officer for KaiNexus.
LeanBlog on Facebook
Add Mark on Google+
"Move to Healthcare" Network
Lean Blog YouTube Channel
RSS
Newsletter
Twitter
Facebook
Google+
LinkedIn
YouTube
{ 1 trackback }
{ 1 comment… read it below or add one }
A meat processing plant I worked for had a product made from a whole turkey breast. The spec was based on a certain size of turkey breast, and developed to put a certain number in each box. As the supplier began to change with market forces to growing a larger turkey, the same number would no longer fit in the box. They began to trim the breasts to reduce their size to meet the old spec, rather than changing the spec to the new size breasts. When this was pointed out, it turned out that changing the spec was a win-win for everyone. Less waste, no trimming, and the customer liked it better too.
Like or Dislike:
0 
0