You can certainly implement lean methodology. You need to create a process map. If you create a process map you can then identify waste in the process and then look to reduce or eliminate it.

Wastes to consider:

scrap

waiting

inventory

movement

transport

over processing

over production

talent

training

Within each there are specific techniques you can look at. For example FIFO or First In First Out would be a good process to use with regards to food given it’s expiration date.

Also JIT just in time ordering in only what you need and what you will sell.

Kanban, colour coding areas or specific food groups.

utilisation of 5s techniques. Utilisation of problem solving techniques such as CCAR. Etc.

Message me me if you would like to discuss further.

Best regards

Martin

To define the problem in quantitative terms, prepare a value stream map. Follow it up with a detailed process map.

Identify the steps where there is no addition of value or the added value needs to be improved.

Once you have shortlisted the steps/activities/processes/sub-processes to be improved; proceed with DMAIC or PDCA.

You can keep on contacting me with specific information for specific guidance (pro-bono).

virendra

First, draw the value stream map and keep in mind the one piece flow concepts. Also, gather all the common products' flow together and keep in mind the measuring units of the SKUs.

Secondly, Check the bottle neck that has the most non value add activities. Then analyse them with the waste matrix, fishbone diagram and histogram to identify the real pain.

Thirdly, for analysing the space floor you need to use spaghetti diagram and the layout distribution. Also, You may need to measure the OEE in the bottle neck process depending on the nature of the process.

At the end, you can start to plan and propose solutions depending on your analysis. Your solution should has a change management strategy - either for clients or employees- to maintain and sustain your solution.