Executive Summary v3.

Executive Summary

Business Case Project Results

What is the importance of doing this project? (State in lost dollars, What are the measurable process improvements/wins?
productivity loss, customer dissatisfaction, cost avoidance, risk, etc.)

Root Cause Analysis

What are the critical findings/root causes that were discovered?

Graphical Display of Improvement

Insert a Control Chart or Run Chart illustrating before and after process
improvement

Solutions Implemented
List key solutions that were implemented to address root causes

Copyright 2019 GoLeanSixSigma.com. All Rights Reserved.

 Executive Summary v3.3

Executive Summary

Business Case Project Results

What is the importance of doing this project? (State in lost dollars, What are the measurable process improvements/wins?
productivity loss, customer dissatisfaction, cost avoidance, risk, etc.)

Cycle Time improvement in our food orders for lunch would result in an
enhanced client experience. Cycle Time improvement could also translate
into monetary benefits because we may turn tables quicker and seat more
customers, which will increase revenue.
Root Cause Analysis
Order Lead Time has reduced from 28 minutes to 15 minutes
Sandwich Lead Time dropped from 14 to 10 minutes on average
Customers reporting higher levels of satisfaction
Lunch order volume has increased 18%

What are the critical findings/root causes that were discovered?

Graphical Display of Improvement

Data showed sandwich prep time took too long, lots of time spent searching
for items, prep area is disorganized, not stocking enough of key items and Insert a chart, graph or visual demonstrating process improvement
running out during noon rush and packaging process is disorganized and
causing pick-up delays.
Improved Order Lead Time

Solutions Implemented
List key solutions that were implemented to address root causes

1. Created new order form - Standard Work

2. Created a Work Cell in the prep area
3. Used Takt Time to create Workload Balance in the kitchen
4. Created a Just-In-Time system with Kanbans
5. Conducted 5S in prep area (ongoing audits)
6. Added labels to bins for visual management
7. Conducted Cross-Training for front of house flexibility
8. Switched to new food vendor

Copyright 2019 GoLeanSixSigma.com. All Rights Reserved.

 Executive Summary v3.3

Executive Summary

Business Case Project Results

What is the importance of doing this project? (State in lost dollars, What are the measurable process improvements/wins?
productivity loss, customer dissatisfaction, cost avoidance, risk, etc.)

It takes an average of 27 minutes for pick-up orders. Customers are

complaining and if we don't reduce the Total Lead Time for Pick-Up orders, Reduced overall Pick-up Order Lead Time from an average of 27 minutes
we risk losing customers to competitors and damaging the restaurants to 20 minutes
reputation.
Reduced Customer Wait Time from an average of 12 minutes to 5
minutes
Root Cause Analysis
What are the critical findings/root causes that were discovered?

Graphical Display of Improvement

Customers wait longer between 1 and 3pm Insert a Control Chart or Run Chart illustrating before and after process
improvement
Special packaging takes longer to pack
Pick-Up Order Lead Time –
Restocks cause a big increase in Prep Time Before & After - Minutes
45.00

40.00

Solutions Implemented 35.00

Pic k-Up Orde r Le ad Time

30.00 26.97

25.00

List key solutions that were implemented to address root causes 20.00
Mean CL: 13.87
15.00

10.00

5.00
0.76

0.00

Adjust staffing and cross-train to accommodate 1-3pm activity

Replace special packaging with more user-friendly substitute Re-

do food supply stocking amounts to reduce need to restock

Copyright 2019 GoLeanSixSigma.com. All Rights Reserved.