The power of the Arrow
INTERVIEW - The Food&Beverage department of the Gran Tacande Hotel in Tenerife has been using a powerful visual management tool to effectively visualize and track the variables impacting the work flow.
Interviewees: Francisco Javier Medina, Fran Segovia González, Antonio López
For more information on the lean transformation at Dreamplace, click here
THE INTERVIEWEES
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FEATURE – Last year, the Lean Global Network entered a partnership with the Singapore Institute of Technology to bring lean capabilities to local SMEs. Along the way, we discovered an alternative approach to academic teaching.
COLUMN - In political terms, is lean management more in line with conservative principles or progressive ideas? Michael Ballé reflects on a tough question.
FEATURE – The Lean Global Connection 2026 will take on the defining challenge of our time: how to build organizations where people and technology bring out the best in each other. Our editor explains why this conversation can't wait.
FEATURE – Waste in the agricultural sector is a significant threat not only to the environment, the economy and farmers, but also to food security around the world.
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FEATURE – Dreamplace Hotels in Tenerife have been on an improvement journey for several years, but only recently did they find a way to truly become a learning organization: lean thinking.
CASE STUDY – This hotel in Spain has been able to leverage Lean Thinking in its restaurant to successfully adapt to the new Covid-19 regulations enforced in the country, becoming more efficient along the way.
VIDEO INTERVIEW – This hotel in the Canary Islands is bringing lean to its Kitchen Department, hoping to streamline the process and provide a better service to diners.
FEATURE – The lean mindset Legal Sea Foods has developed is allowing the company to run bold, aggressive experiments that might some day reinvent the way their restaurant kitchens work.