Ken Burgin

Reduce Waste

Podcast 15: 8 Ways to Reduce Waste and Inefficiency in Restaurants and Foodservice

In this podcast, Ken Burgin looks at Toyota’s classification of 8 different types of waste, and how you can use this in hospitality to cut costs, increase efficiency and improve the bottom line.

Toyota built its world-class success by watching and controlling every step of the manufacturing process, especially waste. It’s very useful to apply the discipline of manufacturing to hospitality – we produce things too! This classification of 8 Types of Waste is based on the work of a Japanese engineer Taiichi Ohno, published as Toyota Production System: Beyond Large Scale Production. It is still so relevant today.

You can also read a summary of the podcast here Using Toyota’s 8 Waste Control Methods in Your Restaurant or Cafe. The types of waste identified are:

  • Transportation Waste
  • Inventory Waste
  • Motion Waist
  • Excessive Wait Times
  • Overproduction
  • Overprocessing
  • Defects
  • Wasted Talent and Creativity

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