Example Deadly Wastes Canvas based on Pizzeria Toscana

Transcription

1 Example Deadly Wastes Canvas based on Pizzeria Toscana Step 1: select the process that you want to make more efficient We selected the process of ordering a pizza. Step 2: describe the selected process This example is made by using the Process Journey tool.

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3 Step 3: identify the wastes in your process Inventory Waiting Motion Defects Transportation Over processing Overproduction Miscommunication Skills

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5 Burned pizza Cut too many ingredients because you don't know the demand Preparing special ingredients Busy with baking other pizzas Pizza can t be delivered without invoice Write down wrong address Write down wrong order/ingredients Ingredients come from different freezer Packaging pizza is done at a different counter Customer lives far away Cut too many ingredients Ordered too many artichokes Phone is on the other side than the kitchen Kitchen is at the back of the pizzeria Courier has to bring money to the cash desk Same price for pizzas with special ingredients Extra activity in the process Bake pizza Choose ingredients Hand over the pizza Create invoice Write down customer information Pass on the order Packaging pizza Traveling to customer Choose ingredients Pass on the order Transfer pizza to courier Process the payment Cut the pizza Step 4: identify the causes of waste

6 Step 5: select Efficiency Solutions Waste Inventory Waiting Motion Defects Transportation Over processing guidelines Adopt a justintime approach to align supply with demand Focus on a continuous flow to smooth the production process Forecast the demand to avoid unnecessary production Establish suitable customer outlets to avoid build up of stocks Design processes with a continuous flow to have a minimal delay Implement standard work to perform each activity consistently Use takt time to deliver the right product, at the right time, in the right quantity Reduce downtime of machines and processes to improve efficiency Reduce travel time between work stations to decrease production lead time Review all machine actions to avoid unnecessary steps Review each step in the process to eliminate any unneccesary actions Develop a standard operating procedure to efficiently perform the process Conduct root cause analysis to uncover the reason for defects Establish standard work procedures to work consistently Implement pokayoke ("mistakeproofing") to reduce defective parts Empower teams to solve and prevent their own problems Utilize most efficient routes to save time Stage processes as close together as possible to shorten waiting time Optimize storage areas to avoid any delays Reduce weight/size of pieces to ease handling Clarify customers' expectations to use the right amount of resources Perform only essential processes to meet your goals Avoid overly complex machinery or processes to be most efficient Perform a value analysis to remove steps that don't add value

7 Overproduction Miscommunication Skills Pace production to align with customer demand Produce smaller batches to be more efficient Produce per actual demand rather than forecasted sales to avoid overage Adopt justintime manufacturing philosophy to reduce production time Manage expectations to avoid misunderstandings Pay attention to nonverbal cues to understand the whole conversation Be straight and to the point to focus on the most important aspects Don't make assumptions to prevent misinterpretations Involve every employee to reach continuous improvement Promote (multidisciplinary) teamwork to get the best out of everyone Encourage people to take ownership to promote involvement Offer training to make sure that employees keep growing

8 Preparing special ingredients Busy with baking other pizzas Pizza can t be delivered without invoice Hand over the pizza Create invoice Digitize order intake to avoid misunderstandings and make sure that the order can be displayed directly in the kitchen Ingredients come from different freezer Put all freezers in or close to the kitchen Packaging pizza is done at a different counter Package the pizzas directly in the kitchen Customer lives far away Apply a maximum distance for delivery Ask a higher price for special pizzas or Same price for pizzas with special ingredients stop providing special pizzas Extra activity in the process Don't cut the pizza in slices Cut too many ingredients Ordered too many artichokes Use orders from the past to predict how many ingredients you will need Last hour of each day all pizzas with 'left over' ingredients will be half price Phone is on the other side than the kitchen Use a digital system so the order will be transferred directly from counter to kitchen Kitchen is at the back of the pizzeria Courier has to bring money to the cash desk Create backdoor so courier gets pizza directly Don't accept cash, electronic payments only Write down wrong address Write down wrong order/ingredients Cut the pizza Pass on the order Transfer pizza to courier Process the payment Choose ingredients Packaging pizza Traveling to customer Write down customer information Pass on the order Determine in advance (based on orders in the past) how many ingredients need to be cut Cut too many ingredients because you don't know the demand Choose ingredients Determine how many ingredients you need Packaging will be done by the pizza maker Create invoice when customer makes order Standardize the work so everyone knows how long a pizza should be baked. Use an alarm to indicate when the pizza is ready. Burned pizza Bake pizza Pizzeria Toscana