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Cookline Production Standards
Work Studies of menu item production combined with our Deterministics Resources Manager software will calculate the best deployment of cooks at various ranges of business volume. This powerful analysis serves many areas of the restaurant organization including the ability to perform speedy "what if" analysis of throughput impact from alternative menus, marketing promotions, equipment layouts and staffing deployment scenarios. For example:
- Training Department - identify best practiced staffing deployment
- Menu Development and Facilities Design - isolate bottlenecks by menu item and cook/equipment
- Operations - establish peak sales capacity
- Marketing - measure operations impact of special promotions
- Information Services - provides staffing rules in support of automated labor scheduling systems
Throughput time standards from point of order to point of delivery are derived for each daypart menu.
| Results include: | | Workload re-distributed to increase throughput speed by 32% with same labor Line cook labor cost reduced by 1.5% of sales Menu items re-engineered to meet throughput time targets Workstations redesigned to reduce lineal fee by 30% Quality of employee worklife improved with worker satisfaction up 20% |
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