Seven Questions to Restaurant Efficiency
The golden child of efficiencies in the restaurant industry is the all mighty Golden Arches, McDonald's. A key factor to their success lie in principals developed in the early days of the Model-T assembly line and work flow innovations credited to innovators such as Henry Ford. Every person, machine, and event on the assembly line has a purpose and is continuously being assessed for inefficiencies. Workflow in an active restaurant is critical to profitability. Imagine if moving the ovens to the other side of the room increased workflow by 10% on a busy night. What difference would that make in the productivity of the restaurant? Video can track many of these inefficiencies.What are your inefficiencies?
Answer the following questions:
How much time does it take to assemble the top 5 selling items on the menu?
Do the line cooks and sue chef work seamlessly or are they working around each other to complete tasks?
If reducing the foot traffic in the kitchen by 15% were possible, how many more meals could be produced within a night?
Tracking server movement, how does your server team approach, work, and move near the kitchen?
What is the traffic flow through the restaurant to server stations?
Reducing steps of your staff to achieve the same amount of work, how would that affect the customer experience?
Would they be more responsive to customer needs?
Without extensive monitoring, no manager can be at all places at once. To evaluate efficiencies over a long enough time period to make profitable changes, using video surveillance technologies proactively can be the most cost effective and profitable tool. Efficiency experiments can be conducted and reviewed more effectively.
To learn more about utilizing your surveillance equipment more effectively, reach out to us for a free consultation.