1. LEAN TEAMS

2. Develop a Systematic process that consistently defines and solves problems utilizing Lean tools.

3. Reason for Teams Way to Share Ideas Support System Uses the “skill set” of all Sum of ideas is usually better than individual “Fun” to work in teams People don’t reject their own ideas Implementation is usually easier

4. Successful Teams Realize the “power of teamwork” The goal is more important than your role Risk-free environment Discipline (Process & meeting rules) Share Ideas Teammates trust each other Doers Concentrate on process not the people Importance of leadership

5. Team Vocabulary: Transactional Analysis by Jut Meininger Child Because If you want to do it right Oh! Be serious How can this happen I’m embarrassed The correct way But Do what you want Adult What do you think Is there something wrong I may be wrong, but I think I believe Let’s explore your idea Can I help I need help

6. Team Charter

7. Meeting Rules Be prepared Listen attentively No side conversations Don’t bring other work Assume responsibility Support group decisions Show respect towards others Use team vocabulary ?

8. Process Rules Start on time Share the goal Follow the agenda Use a “parking lot” List & assign action items Stay on task Evaluate processes not people List problems within scope of team tasks ?

9. What,Why and How to use Kaizen? Eliminate the Gap! Customer Supplier Kaizen

10. Why Kaizen?

11. The Need for Change To stay competitive, businesses needs to: bridge the gap between where we are now and where we need to be. To do that, we need to change the way we do business. Kaizen will help us do that.

12. Change and improvement are hard and sometimes they hurt. Over the long haul, however, change provides consistent rewards: Increased Customer Service Increased Quality Increased Safety Increased Employee Participation Increase in job security UNDERSTANDING CHANGE

13. The Driving Goals of Lean Production System’s : To transform our business processes to ones devoid of waste and: Meet customer demand 100% of the time Reduce loss-time accidents by 50% Double the number of inventory turns Increase productivity by 30% Reduce quality defects by 50% Reduce setup times by 90% Reduce manufacturing space by 50% To do this: Companies need to eliminate traditional thinking and embrace the tools and thinking of a Lean Production System.

14. What is Kaizen?

15. There are 2 approaches to problem solving: The 1st involves innovation - applying high cost solutions such as state of the art technology The 2nd uses common sense tools, checklists & techniques that do not cost money. This approach is called kaizen

16. Kaizen = Kai [to take apart and make new] Zen [ to think about so as to help others] Kaizen = Thoughtful Acts of Continuous Improvement! Definition:

17. Kaizen Events are: Widely applicable – Can be used in both manufacturing and non- manufacturing environments Team based & cross functional – Team members can be from various functions of the business. Top management participation is encouraged. Planned & tied to business goals – Events are planned in advance and tied to business goals and or value streams. Planning is critical to the success of the event. Focused in scope – Events are very focused, Don’t take too much on at one time! Short term, fast & iterative – Events last approximately 2 to 5 days. Even though the process has gotten better you may have to repeat events on the same process… Continuous Improvement….

18. Kaizen Events are: Use many of the tools found in the House of No Waste – Events may use a variety of the Lean Tools (5’s, Cellular, Pull…..) A Learning Experience – Every member of a Kaizen Team will walk away from the event learning something new! Highly effective & results oriented. Kaizen events will generate quick results. Measurable results. Establish the baseline, and measure the change! Based on IMPLEMENTATION – Events are biased to ACTION. Plan your events on DOING………

19. 4 Phases of How to Kaizen: A.) Select an Event B.) Plan an Event C.) Implement an Event D.) Follow-up to an Event

21. What prevents us from keeping the area clean?