restaurants on agile?

Something about the NYTime’s article “The Perfect Menu. Now Chang It.” makes me think of agile or kaizen:

Park Avenue Winter/Spring/Summer/Fall, a restaurant in New York, has completely transformed its menu and dining room every three months since June 2007. Craig Koketsu, the executive chef, says that the changeover now takes just two days because every dish is minutely plotted on an Excel spreadsheet, a process that begins about six weeks beforehand. Making such major changes in a high-level restaurant depends on systems, not cooking skills, he explained. “A really good kitchen is a machine,” he said. “If all the parts move smoothly, you can do anything.”

The New York Times

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  1. brandonschauer posted this

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