Tag: Restaurant
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...
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?"
An Unexpected Champagne Cork “Chart”
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...
