Improving the work in a restaurant kitchen can be a daunting task with its daily, fast-paced, real-time delivery. Still, when you coach every employee on how to see and eliminate waste in the work processes, you can do it.
In this podcast, you’ll hear the story of a restaurant team that worked with LEI coaches to do just that, leading to increased profitability and creating a work environment that energizes, not exhausts, the kitchen staff — all while maintaining a reputation for stellar quality and customer service.
You can also read about the restaurant’s journey in the case study How Organizations Can Increase Profitability While Improving the Work Environment.
Great, educational and very helpful resources