The document discusses applying lean practices to improve efficiency in the service industry, using a restaurant as an example. It describes how a work cell in a restaurant can be defined as the person greeting customers, taking orders, and producing/serving food. The document then provides examples of how seating customers more efficiently based on estimated stay times, standardizing order taking, processing food through standardized workflows, and delivering orders consistently can help maximize turnover and balance workloads. Regular reviews involving staff input are also recommended to continuously improve operations.