Sally worked many years in the hospitality industry applying Lean Six Sigma, and she shares her experiences to improve the guest experience. She also shares an example of a project that determined the optimal reward points to get customers to agree to reduced or no housekeeping, which was good for the environment, resulting in less linen being washed and less ergonomic risk to housekeepers. She also worked on projects to reduce catering and breakfast buffet food waste. She has recently retired, and is now involved in helping nonprofits apply Lean Six Sigma methods. She is Vice Chair and an active board member of Kitchens for Good (K4G) in San Diego, and has also helped nonprofit conduct board retreats to get alignment on goals, strategies and initiatives.

You can watch the entire presentation below, or go to https://www.youtube.com/watch?v=rzyZZQNsQ7s