How can the Bar and Restaurant CONDESA; implement, apply and benefit from different management systems (Lean Six Sigma, Environmental Management Systems, Quality Management Systems, Corporate Social Responsibiliity) while on the same time seeking to optimize the processes and reduce costs?

Development project with Danish and international students in collaboration with an external company.

Becoming a Lean company is a very hard and long process that takes time and effort from every single person involved in the restaurant.
The manager of Condesa has already taken good steps to improve the processes in the restaurant.
However, Lean fails if not all employees (including owners, the manager and all the staff) are involved in the entire process, with full commitment and adequate knowledge of Lean.
So, in order to make Condesa a leaner restaurant, every employee has to learn the basics of lean philosophy.
After our long analysis, we have noticed that they have to remove a lot of redundant activities when it comes to the servicing of tables. This also means that there needs to be a big change in the mentality, a concept called “Change Management” that is well described by John Kotter (in “Leading Change”). Working towards being lean is a choice that requires planning which also requires a change in the company’s culture and can therefore not be implemented from one day to another which is why we recommend Condesa to take into consideration all the optimizing tools, systems and less wasteful processes we have mentioned in this paper.