Lean Product and Process Development and Set-Based Concurrent Engineering in the Dining Industry: the experience of an American-Asian fusion restaurant

Abstract

The purpose of this paper is to investigate the implications of a culinary innovation process when adopting manufacturing industry concepts such as LPPD: Lean Product and Process Development. The action research structured in five steps (semi-structured interviews, process mapping, training, and implementation of a new process, process observation, and compilation/feedback of results) allowed the introduction of the LPPD in the culinary innovation process. Results showed that despite the innovation process of a restaurant being based on tacit knowledge, concepts from the manufacturing innovation process could be adopted. Findings can contribute to the multidisciplinary studies involving innovation, the hospitality industry, and the action research application on operations management.