A lot has been written about restaurants in the Covid era (including this inspiring article by The Lean-n-food Initiative). In the past few weeks, during which the world has stopped due to the coronavirus pandemic, we have all had the opportunity to reflect on the future of the food industry. In essence, they will have to orientate themselves towards a new strategy and a lean business model.įor today’s restaurants, optimization is the name of the game – from reducing production time to exhausting inventory to make the most of resources and improving quality. More importantly, restaurants need to organize themselves differently (and better), in order to guarantee the safety of clients and workers and to minimize waste and errors. Everything has to be rethought, from physical space to internal logistics. The resiliency of a whole industry is facing its biggest test, as restaurants around the world reopen their doors and look for ways to adapt to the post-lockdown ‘new normal’. Words : Alessandro Martemucci, Lean Coach, Istituto Lean Management.
The author shares a few lean practices that can help restaurants develop competitiveness. FEATURE – The restaurant business has always been tough, but Covid-19 is now presenting it with new challenges.
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