1. Lunch Order Cycle Time Project Storyboard Bahama Bistro Example
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2. Executive Summary

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

4. Project Charter

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. Key Take Away: Prep area setup leads to a lot of wasted motion
“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
Order Lead Time
Sandwich Order 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.

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
Histogram of Sandwich Prep Time
Histogram of Cooking Time
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

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
Order Lead Time – Before and After
Sandwich Order Lead Time – Before and After
Key Take Away: Implemented solutions significantly decreased both Sandwich and Order Lead Time

18. Monitoring & Response Plan
VO – The Monitoring plan should be meaningful and manageable. Collecting too many measure for a monitoring plan may discourage employees from doing it.
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