Event Title
Track A: Simple Visual Control System to Avoid Prepped Food Shortages and Overages - Case Study
Start Date
20-5-2019 2:15 PM
End Date
20-5-2019 2:35 PM
Description
Learn about an easy-to-use system that has saved hours of employee time, reduced both food waste and costs, reduced time to fill food orders, and made the dining experience better for their customers. The system uses 5S, visual management, and kanban, with extremely low start-up and maintenance costs.
Track A: Simple Visual Control System to Avoid Prepped Food Shortages and Overages - Case Study
Learn about an easy-to-use system that has saved hours of employee time, reduced both food waste and costs, reduced time to fill food orders, and made the dining experience better for their customers. The system uses 5S, visual management, and kanban, with extremely low start-up and maintenance costs.
Comments
About the Presenter:
Kathy Wardynski is the owner of Syl’s Café, a family restaurant in Ontonagon since 1994. She is the Manager of Purchasing and Process Improvement for Dining Services at Michigan Technological University. She’s been a Lean Facilitator for 10 years, and is currently working towards Bronze Certification.