In this engaging session, we will explore the innovative application of Kanban, a visual workflow management method originally developed for Toyota's manufacturing processes, to the dynamic environment of professional kitchens. Traditionally used in software development and manufacturing, Kanban's principles of visualization, flow management, and continuous improvement are surprisingly apt for enhancing efficiency, reducing waste, and improving output in culinary settings.

Join Chef Kieron as he delves into the core concepts of Kanban: Visualizing work, limiting work in progress, managing flow, making process policies explicit, and continuously improving. These principles are not only transformative on factory floors but can revolutionize how kitchen teams operate. The talk will cover practical strategies for implementing Kanban boards for menu preparation and inventory management.
By adopting Kanban, chefs and kitchen managers can gain real-time insights into their operations, anticipate needs, and adapt quickly to changes. This approach promotes a smoother kitchen operation, ensuring that high-quality food is delivered faster and more efficiently and reduces inventory to boot.

Whether you manage a small catering operation or one of the biggest, this talk will provide valuable insights and tools to help you implement a more organized, agile, and productive kitchen environment.