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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