Identify waste practice - making a Lean salad | Lean Thinking |

Nice vide

Well oil, in the "lean" example vinegar and spoon had to be searched before starting the salad, thus it should have been added in the timing. In the "non-lean" example the whole zucchini was a overproduction because too much for one person but the "lean" half zucchini is creating inventory and potential waste. Valid the smaller bowl and smaller tomatoe size. Although size and type affects flavor. Pre-cut and washed vegetables are more expensive and if not used within short time once the package is open, then it will become waste. Thus time is not the only factor adding value into a process.

Hi Bogdan, this is an extremely useful representation for anyone who wants to understand lean. Though I would like to point out the cons of some of the time-saving strategies however Lean Salad is an awesome way to make lean process relatable for anyone trying to figure out how lean can be implemented outside manufacturing. Great Work

honestly, this is a freaking aweseom example of Lean! Love it!

this is a wonderful example of time and motion study. Thank you so much for making such a great video

"Overproduction - too much for one person" - well, it depends on customer's appetite😃

So is it safe to conclude "value is what client wants, and disregard whatever it takes, as long as the client is happy with the final product, in terms of time and cost" 😃

Vaow thanks

A nice attempt at demonstration, yet the efficiency is highly subjective here. Maybe the quartering of the tomatoes adds value, maybe the tools left out at the end is the right preparation for the next dish, maybe grating on site is cost effective.

Great work...Hope u can upload more video examples