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…
Browsing Tag
Restaurant
Third Time’s the Charm for the Iced Tea — On Errors, Blame, and…
This past weekend, an old friend came down from Michigan to spend two days in the Dallas area.
Amongst the…
Podcast #344 – David B. Reid, P.E., Lean & Kaizen Across Chick-fil-A…
David Reid
Joining me for Episode #344 is David Reid, a mechanical engineer whose career has taken him from…
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…
The Sushi Wasn’t as Good, but the Process Was Better
Last year, I wrote about my conveyor belt sushi misadventures in Japan:
…
A Reader Question about Process Behavior Charts and Business Metrics And my story…
This content originally appeared in a post about my Halloween metrics webinar, but I decided to carve it out (not…
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…
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…
The State of This Restaurant’s Suggestion Box Didn’t Really Surprise…
Last week, I was in Austin for the annual Lean Coaching Summit, where I took a full-day class on "Motivational…
“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…
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…
The Business, the Science, and the Continuous Improvement of “Bar…
For the Lean minded individual, Spike’s “Bar Rescue” is so much more than just a television show. It is basically a…
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…
Are You Really Listening to Your Customer or Just Going Through the Motions?
Mark's note: Today's guest post is by Rodrigo Bernal, with the first post on this site contributed from Mexico.…
Why This Sushi Company Policy Letter Should be Copied by Hospitals – As Long…
I love the Texas-based grocery store chain "Central Market." It's like a local version of a Whole Foods,…
What I’m Reading: Diner Muda, No Blame at Etsy, Toyota Treats Cancer Faster,…
In case you missed it, see Saturday's post: "Why Toyota is Eliminating the Andon Cord from its Factories."…
Failure Is Indeed an Option if We’re Trying New Things
If we're trying new things, there are bound to be "failures."
If our leaders want guaranteed success, we won't be…
Lime Shortages, Cost, Price, and Lean
Limes are a very big deal here in San Antonio, between the cuisine and, of course, margaritas. Hint: life is too…