Would you like to discuss the uses of Kaizen in public health? We're holding our first Kaizen event this spring and fortunately have an experienced facilitator because we are novices. The aim of our project is to increase food safety program efficiencies (money and time spent) and improve effectiveness (communication and customer service) with non-English speaking and ESL food service operators. The voice of the customer is a key focus of our project.
How has your organization used Kaizen?
Do you have any preparation suggestions for increasing the success of a Kaizen event?
Any suggestions for sustaining momentum after the event?