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Production & Service Delivery Analysis
A Restaurant Capacity Pipeline® of the production and service delivery system is derived from the guest's and frontline workers' perspectives. Timing measurements for each service and production function are analyzed for efficiency and capacity optimization including order processing and guest queuing, service delivery methods, production delivery methods, throughput speed, table turn speed, worker constraints, facility and equipment constraints, and any policies or procedures that limit the ability to maximize the return on investment.
Strengths and weaknesses are discussed in the form of opportunities and tradeoffs for improving production and service delivery, employee work practices and methods, and assuring consistent execution of quality food and service. Facility layout and design issues include revised equipment adjacencies, changes in work method or process, and improvements in guest and worker ergonomics. Schematic diagrams detailing redesigned production and guest service areas are provided for future prototype development.
| Results include: | | Service and production speed increased by 32% with the same labor
Labor cost reduced by 3% of sales
Employee turnover down and satisfaction up 20%
Cookline lineal feet reduced by 30%
$1,000's saved in equipment costs
Profits up 6% |
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