Green Belt Project Storyboard Template Example
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This document summarizes a project to reduce the lunch order cycle time at Bahama Bistro. The project aimed to reduce the total time from when a customer places an order to when they receive their food. Baseline data showed order times were longer than required. Root causes were identified as potential issues with packaging, wait staff, and food prep areas. Solutions like rearranging prep areas and changing packaging procedures were tested. After implementation, both sandwich order times and total order times were significantly reduced. Ongoing monitoring plans were created to sustain the improvements.
Green Belt Project Storyboard Template Example
- 1. Lunch Order Cycle Time Project Storyboard Bahama Bistro Example Visit GoLeanSixSigma.com for more Lean Six Sigma Resources
- 3. Key Words (Specific to Bahama Bistro) • Order Lead Time: Total cycle time from the moment the customer places their order to the moment they receive their food. • Lunch Time: Key lunch ordering hours from 11am to 2pm • Customers: Business people and vacationers • Packaging Process: All tasks related to placing food into take-out containers, selecting utensils, napkins and condiments and then placing them all into a bag • Stock Items: All raw food items and food packaging items • Condiments: Mini-bottles of hot sauce, limes, salt and pepper
- 5. VOC Translation Matrix Key Take Away: Project needs to address overall Lead time which will impact customer wait time as well as food temperature
- 6. SIPOC – Lunch Order to Delivery Key Take Away: The scope of this project goes from the point of receiving the lunch order to the point at which food is delivered or picked up
- 7. “As Is” Spaghetti Map Key Take Away: Prep area setup leads to a lot of wasted motion
- 8. Data Collection Plan Key Take Away: Data collection was spread out among the staff and covered a 6-week period – Back-up help was provided for kitchen staff
- 9. Baseline Data –Lead Time Key Take Away: The baseline shows that for many orders, both the Order Lead Time and the Sandwich Order Lead time were well beyond the requirement. Order Lead Time Sandwich Order Lead Time
- 10. Fishbone Diagram Key Take Away: Initial brainstorming indicates that packaging and wait staff might be potential root causes
- 11. 5 Whys Key Take Away: Root Cause Analysis will focus on verifying how much packing layout and wait staff habits are impacting Order Lean Time
- 12. Process Analysis Key Take Away: The majority of the steps are non- value adding or non- value-adding but required – lots of opportunity to remove waste
- 13. Hypothesis Confirmations Key Take Away: Data shows sandwich prep takes up to 13 min., cook times are <20 min., prep area is issue & servers don’t delay orders Histogram of Sandwich Prep Time Histogram of Cooking Time
- 14. Impact Effort Matrix Key Take Away: The team left condiments out of the pick-up orders, switched vendors, labeled the bins and studied X-training options
- 15. Risk Management Key Take Away: Having the vendor call to confirm quantities would lead to lower risk of running out of key menu items
- 16. To Be Spaghetti Map Key Take Away: New layout reduces waste of motion and cuts process time in half
- 17. Before & After Time Data Key Take Away: Implemented solutions significantly decreased both Sandwich and Order Lead Time Order Lead Time – Before and After Sandwich Order Lead Time – Before and After
- 18. Monitoring & Response Plan Key Take Away: The monitoring plan factors in both the leading indicators of packaging and prep time along with the project “Y” of Order Lead Time
- 19. Innovation Transfer Opportunities Key Take Away: Most of the improvements can be immediately transferred to other bistro locations for immediate time savings
Editor's Notes
- VO – The Monitoring plan should be meaningful and manageable. Collecting too many measure for a monitoring plan may discourage employees from doing it.