Understand and learn how DMAIC lean six sigma works on this simple example. By simple changes you can do a lot of improvement and save a lot of money and time. Even in the restaurant, or any other similar processes 😉
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Have you experienced, when somebody pushed you to do, or to learn something new? And just after a while you have realized how grateful you are for that push?
Well, I remember few kind of pushes in my life. The first one was, when my parents registered me to music academy, when I was nine. I remember how difficult was for them to convince me to go to several first piano lessons. And how grateful I was playing in the band a few years later.
And my last push, was from my boss. He pushed me for Six Sigma training. I was like, OK, I can sit in the class next 4 weeks, being bored, rather than helping in the assembly area, where I was engineer that time.
One of the first tools to use in DMAIC process is a Project Charter:
You can download project charter template on the link below:
I do videos, blog posts, and all templates for free, in my free time. I will appreciate if you can donate me a cup of cofee, for more energy in my creation. (1 dollar counts, too 😉 Click on this link: I would like to support Erik in his effort
You can download business case decision template right under this picture. In Word or in Excel, as you wish.
Pizza team has started asking coming customers, what they like on the restaurant, furthermore what they do not. Majority of customers said that pizza taste is quite good, but they expect to have their food faster. Especially during brake time at work.
Pizza family team has accepted the opportunity for improvement, with the goal of delivering food to the customers faster. But with the same level of quality. Crucial was to understand clearly, what that expectation of getting food faster means.
Team has realized that there are some activities that prolongs waiting time. At the ingrediencies and at the oven are often grouping all 3 cooks. Owen is also quite far away from the place where pastry is made. So, there is a lot of walk there and back.
There are too many ingrediencies and some of them used very seldom. Out of their current menu of 40 different pizzas, 10 are ordered 80% of the time. By changing all these wastes, It would help to improve process and decrease cycle time and improve its variation more to customers needs.
You can download selection tool on the link below:
First change team improved, that they reduced offered pizza list from 40 to 15 pizza types. 12 pizzas with meet, 3 vegetables only. That allowed to reduce ingrediencies to half, which reduced also place requirement.
Second change required to move oven closer to pastry place, surrounded by ingrediencies by which walking was reduced by half.
The most significant time waste was improved by work re-organization. First cook takes care about making pastry, second making pizza bread and adding ingrediencies, third cook manipulates oven and the cash box. There are also two most often ordered finished pizzas ready to take away on a new heating place. When customers comes, can take ready to go pizza or order from the menu.
Key to sustain changes, workspace visualization and instructions were created for each work position. Installed measuring system shows to customer and team, how fast they take their pizza.
Happily, current average cycle time was improved to 8 minutes and with the variation between 7 and 10 minutes. New, improved process brings more satisfied customers to Pizza family restaurant.
I do videos, blog posts, and all templates for free, in my free time. I will appreciate if you can donate me a cup of cofee, for more energy in my creation. (1 dollar counts, too 😉 Click on this link: I would like to support Erik in his effort
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