By Tunc Kip One of the key principles of DMAIC used by Six Sigma is that it is necessary to…
When I arrived, I was immediately struck with the level of cleanliness and professionalism that permeated the operation. Organization and logical shop flow was very apparent. Each area was designated for a specific task and each area was spotless. And I am not talking shop spotless, I am talking surgical spotless. In fact, I could have been in an operating room. The only difference was team members were in team garb instead of scrubs.
I recently read about a restaurant in a major city that charges $150 per person in advance. Guests can print out their own tickets at home then wait in line at the restaurant. Everything is paid for in advance. So, why the disparities between how fast food has been run and what some fine dining restaurants are moving to?
Mandy Aguilar remembers the days of zero deliveries to customers. The “you want it, come and get it before I close the door” business mindset was the norm back then; but, it was doomed to cease, he writes.
The customer knows that we veterans know the answers or more importantly, where to find the answers. So much of what we do simply cannot be formally taught in a classroom.
The term aftermarket has been around this business for a long time. The trouble is, for those outside our industry, it is very confusing.