"I know you think you understand what you thought I said but I'm not sure you realize that what you heard is not what I meant." ... alan greenspan
By performing an objective operations assessment of your operation and matching that against your concept and operational standards we can discover potential discrepancies between what you believe you are doing and what the guest is experiencing. By examining these differences we can suggest a plan to closer align these two realities and in the process many times we identify operational efficiencies, cost savings and improvements in the back of house, front of house and management procedures.
While each operations assessment is customized to meet the needs of each unique foodservice concept’s situation, we always begins with a secret visit to the establishment to experience the operation from the average guests perspective. Then we thoroughly review all operational materials and training documents so we are able to gain an understanding of your desired systems and processes. We spend time onsite, from pre-opening to closing, to experience all dayparts, in addition to preparation, shift change and end-of-day systems. We compare any written standards to reality, noting variances as well as bringing to light any gaps in operational systems and processes.
In the end you can expect to receive a holistic yet detailed assessment of your complete concept from both the guest and the operational point of view. We also include a comprehensive set of recommendations that will improve operational excellence, food handling, product quality and guest satisfaction, boosting both sales and bottom-line profits.
While single-unit restaurants can benefit greatly from an expert opinion and an objective outsider’s view, it is critical for growing concepts to establish standardized systems and processes to efficiently and sustainably grow their brand.