“We know from long experience that making elements of the finished product, such as steamed milk, in batches might seem efficient, but it creates a lot of waste. Especially when it comes to making fresh food and drink, batch processing is a sure path to stale waste. (Just think of premade burgers sitting under a hot lamp.)”

Steady Work by Karen Gaudet with Emily Adams (Lean Enterprise Institute, 2019) pp. 11-12.

(Note from Ray: this book describes Starbucks’ adoption of Lean in a business environment very different from manufacturing. It is easily readable and promotes thinking about a key question: “How does the Lean approach apply HERE?)