Dear Manager,
I’m excited to share the latest updates with you.
This quarter we had the privilege of interviewing 2 outstanding podcast guests: Professors Yevgen Bogodistov (MCI - The Entrepreneurial School) and Jürgen Moormann (Frankfurt School of Finance & Management).
In episode 21 we tackle one of the most pressing challenges facing modern leaders: burnout.
We explore how burnout goes beyond personal resilience and signals the need for fundamental shifts in workplace culture.
In episode 22 we dive deeper into actionable strategies for promoting mental wellness, balancing job demands and resources, integrating psychological indicators into KPIs, and even leveraging music for creativity and productivity.
Packed with research-driven insights and practical steps, this two-part conversation empowers managers to create healthier, happier, and high-performing workplaces. Don’t miss it!
During 2024 we had the privilege of interviewing more interesting podcast guests.
Episode 19: How Environmental Sustainability Initiatives Boost Overall Business Excellence with Kumar Vijayendra
Episode 21: Burnout Prevention: Strategies for Managers with Juergen Moormann and Yevgen Bogodistov – Part 1
Episode 22: Burnout Prevention: Strategies for Managers with Juergen Moormann and Yevgen Bogodistov – Part 2
This month, we'll delve into the tool called: Identify the Need and Resistance for Change
Why use this tool?
To be able to analyze together with the team whether “the need for change” is higher than the “resistance level” to do the project and optimize the process. We use this tool when we are not sure that everyone understands the criticality of the project and feels questionable motivation to support this initiative.
When to use this tool? In the define phase or during the preparation before define phase.
3 Do´s and 3 Don’ts:
Do: Combine this activity with the kick-off session, if needed.
Do: Invite the project sponsor to view the results and decide on next steps.
Do: At the end, a N / 3 tool could be used to have everyone mark the most important points that relate to the company's mission and vision.
Don’t: Always use this tool. Only use it if you feel that your stakeholders / project team members are not convinced of the upcoming project.
Don´t: Allow others to discard the points from their colleagues.
Don´t: Forget that each person should present their points.
How to use this tool?
Watch my 2-minute video tutorial for a detailed explanation of this tool and get a free downloadable template for your convenience.
Here is the link: Identify the Need and Resistance to Change
You can also access this tool and all other Lean Six Sigma tools in our tool vault. In case you are not able to enter the tool vault, consider registering first. Once registered, navigate to the “Define Phase” and select the desired tool.
We're excited to present this month's course highlight: Balancing Your Personal and Professional Life to Achieve Success - my longest project that took over 18 years of data collection and focused on identifying the key factors that energize and make us happy and on finding balance in our busy daily lives.
What is This Course About?
I will teach you how to seamlessly balance your private and professional life within your busy daily routine, while providing you with tools to achieve even greater success.
Many years ago, I started a “happiness project” and interviewed people from around the world. Some of these conversations are featured on my podcast, Health, Happiness & Planet. The insights and learning nuggets from this project have been carefully integrated into this course, offering you a step-by-step approach to creating your personalized action plan.
You will learn everything I discovered in my project about the 6 main energy sources:
Movement
Mindset / Emotional
Nutrition
“Work”
Woo-Woo / Spirituality
Rest
We will measure the 6 main energy sources that make you happy and learn about some energy “takers”.
No course is effective if you can't put theory into practice.
You will learn from my project management skills how to effectively integrate your areas of improvement into your weekly schedule and create a continuous improvement cycle for your work-life balance.
If you are interested to learn more, please contact my team at contact@wave-bef.com
We can provide it as an individual course in a group setting at your company or as a retreat in Spain.
In the Projects section on the WAVE website, my team and I are engaged in 2 compelling long-term projects:
Project: Sustainability for Companies:
If your company is committed to advancing Sustainable Development Goals (SDGs) and reducing its carbon footprint, or if you are looking to enhance your Corporate Social Responsibility (CSR) initiatives, we invite you to explore our Sustainability for Companies project page. My team and I would be happy to discuss these exciting topics with you. Learn more by visiting: Sustainability for Companies.
80% of the projects we support come from customers in the financial sector, such as banks and insurance companies. We are also strongly engaged with real estate firms and IT companies. However, in this edition of our newsletter, I would like to share a project with you which was done for a well-known restaurant chain.
Project Title:
Reducing Food Waste in a Restaurant Kitchen Using Lean Six Sigma
Project Objective:
Reduce food waste by 30% over 6 months by identifying root causes, implementing process improvements, and optimizing inventory management.
DMAIC Approach:
1. Define
Problem Statement: Excess food waste is leading to increased costs and environmental impact. Currently, an average of 10 kg of food is wasted per day.
Goal: Reduce food waste to 7 kg per day (30% reduction).
Scope: Kitchen operations, from inventory management to food preparation and portion control.
Customers: Restaurant owners, kitchen staff, and environmentally conscious customers.
2. Measure
Data Collection:
Track daily food waste (by weight) over a two-week period.
Categorize waste into pre-preparation waste (e.g., spoiled vegetables, expired items) and post-preparation waste (e.g., leftovers, plate returns).
Measure portion sizes and track leftovers.
Track inventory expiration rates and delivery schedules.
Baseline Metrics:
Average daily food waste = 10 kg.
Waste breakdown:
Spoiled ingredients = 4 kg/day
Preparation waste = 3 kg/day
Plate returns = 3 kg/day
3. Analyze
Root Cause Analysis:
Use tools like Pareto Charts and Fishbone Diagrams to identify key causes:
Over-purchasing and poor inventory control, leading to expired ingredients.
Inconsistent portion sizes, resulting in plate returns.
Inefficient menu planning, leading to unused ingredients.
Lack of staff awareness regarding the impact of food waste.
4. Improve
Implement solutions to tackle root causes:
Inventory Optimization:
Implement FIFO (First In, First Out) to ensure older items are used first.
Conduct weekly inventory checks to avoid over-purchasing.
Standardize Portions:
Develop standard portion sizes for each dish.
Train kitchen staff on portion control.
Menu Adjustment:
Modify the menu to align with frequently used ingredients.
Introduce daily specials to use surplus ingredients.
Staff Awareness:
Conduct short training sessions on food waste reduction.
Encourage staff to propose solutions for minimizing waste.
Monitor Waste Daily:
Place waste bins with labels (expired, leftovers, spoiled). Track and analyze waste trends weekly.
5. Control
Implement a Food Waste Dashboard to track daily waste trends.
Perform weekly reviews to ensure inventory and portion control measures are followed.
Conduct monthly waste audits to ensure sustained improvements.
Recognize and reward staff for contributing to food waste reduction.
Results:
Achieved a 35% reduction in food waste within 6 months.
Cost savings of 15% on food purchasing.
Enhanced customer satisfaction through consistent portion sizes.
Contributed to a positive environmental impact by reducing waste.
Key Takeaways:
The project demonstrates how data-driven decision-making and process optimization can significantly reduce food waste.
Using Lean Six Sigma tools like Pareto analysis, root cause analysis, and standardization enables sustainable improvements.
This type of project is scalable and can be implemented in food service, grocery stores, or food production facilities to minimize waste, save costs, and benefit the environment.
Project: Health, Happiness, and Planet:
At WAVE, we're driven not just by the goal of enhancing your business performance, but also by a deep commitment to your overall well-being, happiness, and the health of our planet. That's why we've dedicated a separate project page and a podcast to these essential topics. Here, you'll discover practical tips and valuable insights on boosting your energy, improving your health, and adopting habits that contribute to a healthier environment.
Please find below an overview of all episodes we featured in 2024.
Here are the links to the latest episodes that appeared in Q4, 2024:
Episode 38: Move Better, Feel Better: A Deep Dive into Movement with Ange and Marty (The A Life) - Part 1
Episode 39: Move Better, Feel Better: A Deep Dive into Movement with Ange and Marty (The A Life) - Part 2
Episode 40: The Power of Cold Exposure with Thomas Seager
Keep an eye out for our next updates in Q1 2025, where I’ll share more exciting developments with you. Wishing you a wonderful holiday season with your family and friends, and all the best in health and success for 2025!
Best regards,
Juan
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Juan Eduardo Steigerwald Founder & CEO
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