Mark Graban’s Yo! Sushi at leanblog.org
via leanblog.org
I live in the UK and have often seen the continuous flow of food at Yo! Sushi. Only a Lean practitioner of Marks calibre could make the following insightful comments:
The times I’ve been past Yo! Sushis, they seem to do a good job of gauging the sushi inventory levels to customer demand. The sushi has a shelf life (I hope!) so it can’t stay on the belt forever. I wonder how much of it is a pull system of sorts — seeing how much of each type of sushi is being pulled by customers, using that information to trigger more production in the kitchen?
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By robthompson on August 8th, 2009 at 8:09 pm
Just published: Mark Graban’s Yo! Sushi at leanblog.org: via leanblog.org I live in the UK and ha.. http://bit.ly/Oq9gR
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