The pursuit of eggscellence – Planet Lean
Two egg omelette restaurants run by Nima and Faraz Ghorbani in The Netherlands utilize Lean to successfully grow their business, thanks to the training and coaching they received from René Aernoudts of the Lean Management Instituut.
One of their challenges was to improve cleaning and operational efficiency. Different equipment and brands made it challenging, so they conducted a series of adjustments and improvements to improve the kitchen workflow and make it easier for the staff to maintain cleanliness.
They also realized time savings by reducing the size of the menu to primarily omelette dishes, in order to reduce preparation time.
They changed the positioning of tables to improve customer flow and experience, and modified the way the host interacted with waiting guests. They also replaced their coffee machines with automatic ones, which saved people time and allows them to focus on the value-added tasks of engaging with customers.
Other ideas implemented revolved around visual controls, such as adding dry oregano or rosemary to the egg to designate which type of dish it is (which also enhances the flavor).
After five complete kitchen layout overhauls in six years, I think we are now at a point where we can call ourselves ‘efficient’.”
More importantly, they also adopted Lean leadership approaches of empowering employees and delegating responsibilities.
Read the entire article at https://www.planet-lean.com/articles/the-pursuit-of-eggscellence
