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Operations, Supply Chain & Logistics Article, foodservice
Article at a glance:

Lean cuisine

For years, factories have used lean-manufacturing techniques to slash waste and boost operational efficiency. Now food service operators are following suit.

The take-away

Food service operators that adopt lean techniques can reduce labor costs and waste. By linking these improvements to customer loyalty, they can also increase sales.

This article includes the following exhibit:
  • Exhibit: Standardizing procedures saves time

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