1. The 5 Lean Principles
Bernard Lawlor

2. O Specify value from the customer’s perspective
O Divide all activities into the following groups:
Value added Activity
Non Value–Added Activity
Necessary Non Value-Added Activity
O Waste is the opposite of Value in Lean terms
O There are 7 categories of waste
O All areas of an organisation contain theses wastes
not just production
Bernard Lawlor

3. Value
7 Wastes
Bernard Lawlor

4. O Value Stream Mapping: A tool used to identify and
eliminate non value-added activities within their
Value Streams.
O Tackle Pure waste (NVA) first, with NNVA later
being challenged and reduced/eliminated.
O Process Efficiency is a measure of waste in Value
stream and may be calculated as follows:
PE = ( Value added Time / Lead Time ) * 100%
Bernard Lawlor

5. Flow
O Create continuous flow, without interruption between
processes
O The reduction of batch sizes to ‘Single Piece
Flow’(SPF)
O Product processed at each step and immediately
passed to the next process
O Key step to improving product flow through the
value stream.
Bernard Lawlor

6. Pull
O Produce product only when required by
customer – prevents over production
O Concept of Pulling products through value
stream can seem counter-intuitive
O Batch & Queue method erroneously
perceived to hold efficiencies.
Bernard Lawlor

7. Perfection
O The commitment within a Lean organisation to the
relentless elimination of waste.
O Get value to flow faster, exposing waste in the value
stream
O Barriers to flow are discovered as pull systems are
implemented
O Implement small improvements frequently as the
opportunities present themselves
O Involve employees in the identification of waste, and
implementation of improvements for significant and
maintainable progression over the longer term.
Bernard Lawlor