Our Operations team deploys industrial engineering to improve productivity in food service.
SEVICES
Current Operation Analysis and Recommendation
We conduct:
- In-Restaurant Observation
- Review of current operations procedures and systems
We identify:
- Baseline findings against our relevant 20-year industry benchmark data
- Areas of Opportunity to achieve P&L improvement and Guest Satisfaction
- Through Put Increase
- Labor Efficiencies and Productivity
- Speed of Service Improvement
- Equipment Utilization improvement
- Kitchen Flow
- Food Waste Decrease
We supply:
- Implementation Support
New Facility Design
We execute:
- Work Station Detail Design
- Equipment Planning and Layouts (New Store and Remodels)
- Operations Platform and Systems Recommendations and Mock Up Testing
- Labor Deployment and Scheduling
- Baseline Labor Models and Scheduling
- Site-Specific Kitchen Plans for Health Dept Approval
P&L
We deliver:
- Results in a 1 to 3 Point Improvement.
Team Lead: RICK SHOFFSTALL
Click here to have Rick contact you.