Will lean work in service environments? Why or why not? Yes. The whole point of a lean process is to reduce waste and increase efficiency. If I'm a waiter, this would mean reducing the time it takes to take an order, get it into the kitchen and served. An inefficient system would not account for technology and take orders down on paper. A lean system will use every strategy and breaking technology to make sure that waste is reduced, meaning a larger capacity for customers. Discuss ways to use lean to improve one of the following: a pizza restaurant, a hospital, or an auto dealership. At a pizza restaurant, the flow item is the pizza. The inputs involve ingredients, staff, location, and administration. Resources could be reduced at the administrative level. Is there something that takes too long? Is there software to automate reports? Ingredients could be sourced cheaper at the same quality elsewhere. Ingredients could have a shorter shelf time, ordered on demand. Staff could be minimized to a skeleton crew that has all necessary skills. Is the location appropriate for sales? Is there a better deal on rent elsewhere that's close? Write a substantive response to this classmates discussion post in paragraph form