LEAN COOKING EXPERIENTIAL TRAINING - Lean Experience Factory

LEAN
COOKING
 EXPERIENTIAL TRAINING

THINK LEAN
OUTSIDE
THE BOX

LEAN IS THE
              Lean Thinking is a management
              philosophy that started a real revolution
              in the way of living the production. A

SEGRET        constant focus on customer needs leads
              the challenge to create a perfect product,

INGREDIENT
              reducing waste and creating excellent
              standardized processes with the
              contribution of all those involved.

FOR A         Today the challenge is take this
              powerful method - flexible, easy to
BETTER AND    adapt and use in different sectors,
              contexts and business areas - even

EASIER LIFE   outside the company. The kitchen is the
              ideal place to start the practise

COOKING IS
MORE THAN JUST
AN EXPERIENCE

                 COMPANY.COM

COOKING IS A
PERFECT METAPHOR
  TO TALK ABOUT
     CHANGE
                   COMPANY.COM

LEAN IN THE
KITCHEN
A FUN CHALLENGE TO
DEVELOP TEAM & SKILLS

Cooking is a perfect activity to start
practising lean. As a team is also an
effective team building. With friends
and family an enjoyable and tasteful
experience, a perfect way to have fun
and spend quality time together.
To discover how lean can make life
easier.

WHICH ARE THE INGREDIENTS?

    LEAN                             FOOD                                   TEAM
Lean cooking is an experiential      A project which speaks the           Lean cooking is an effective
 training that brings the Lean     language of the great passions        team building, as cooking and
  philosophy into the world of        of our time: cooking and                  sharing are the
  culinary experience. Not a       playing. In the kitchen it is easy        best ways to have fun
  cooking show or a cooking        and spontaneous to rediscover         together, while supporting the
  class, but a gameplay with       the pleasure of experimenting,           development of a closer
   food which, in an unusual       giving value to every gesture.         relationship within the team.
    context while using the          There are many incentives,             everyone likes to play
metaphor of gastronomy, helps       involving all the senses and          in the kitchen, and does not
 to fix the concepts learned in     also allowing adults to use a           create resistance to get
the Lean training. To bring back    multisensory learning mode          involved for fear of making fools
 feedbacks as a topic to share      focused on here and now in           of themselves, as happens in
 for further levels of analysis.       abstention of judgment.           other experiential trainings.

LEAN PRACTISE + TASTE EXPERIENCE

   TAILOR                                BEGINNER                                         EXPERT
    MADE                                 The focus is on wastes, variability and       In addition to what is required in the
Every Lean Cooking is unique from a      inflexibility, the three efficiency losses     beginner level - work on wastes,
gastronomical point of view and it is    that occur most frequently, especially       variability and invariability, the teams
 developed based on dietary needs        in the groups at the beginning of lean       will also be assessed for the ability to
 and participants' preferences. The      training. The team is required to keep       plan the work and organize the group.
                                                                                      There is a greater interaction between
 recipes take inspiration from Italian   the work station clean at every stage
                                                                                        the participants, who share some
  cuisine with the aim of creating a     of the work and to respect the timing ,
                                                                                        ingredients and preparation tools.
menu that makes live the experience      in particular for the opening hours of
                                                                                      The facilitation is foreseen in a limited
of the country. The proposals change      the buffet, in coordination with other
                                                                                       way. Excessive use of help or need
with the seasons and the availability    teams. It is foreseen the facilitation of
                                                                                      for intervention to resolve issues that
   of products on the market. To          lean cooking experts, available both          could affect the final result will be
   facilitate the lean practice the       for the choice of tools / ingredients        penalized in the Faculty evaluation -
cooking experience is available in 2     and for operational support. The self-         self assessment with 5 lean maps
    levels: Beginner and Expert.         assessment is made with 3 lean maps                 and experts feedback.

SCHEDULE
19,30 participants arrival and welcome
19,45 briefing and photo
20,00 Lean Cooking
21,00 dinner
21.30 debriefing
         Self assessment with Lean Cooking Maps
         Faculty Feedback
         Group discussion
22,00 departure

The program provides 30 minutes of flexibility to manage
any incoming delays or operational difficulties during the
preparation of the dinner.
The evening should be completed by 22.30 as the event
is part of a challenging training from the program point of
view, both in terms of contents and work schedules.

LEAN MAP &
FEEDBACK
Feedback is a fundamental phase of Lean cooking to
go beyond the experience of a pleasant evening spent
together. The aim is to use a convivial moment to put
into practice what has been learned in an unusual and
facilitating context.
The participants are guided in the self-assessment by
5 Lean cooking maps to focus on:

   team approach to the assigned task
   8 wastes
   variability
   inflexibiity
   team organization

The self-assessment is the preparation for Faculty
feedback and Group discussion.

LEAN IDEAS &
FOLLOW UP
Each group has the task of writing three concrete
examples of Lean practice:

   2 positive, successfully implemented
   1 negative, starting point for improvement

The examples are shared in the Group discussion and,
at the discretion of Faculty, used as a starting point
for further levels of analysis the following day.

WE HOPE YOU JOIN US

THANK YOU
 @ LEAN EXPERIENCE FACTORY