8 Ways to Reduce Waste & Inefficiency in Restaurants & Foodservice

In this podcast, Ken Burgin looks at Toyota’s classification of 8 different types of waste, and how we 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

You'll find the Show Notes and links for today's episode on the HospoReset.com website. Don't forget to subscribe to the weekly Hospo Reset newsletter, and connect with Ken Burgin on Linkedin and on Twitter.