The Need for Speed (of Service)
The Challenge
An existing QSR chain faced a crucial point in its expansion via franchising. However, its business model's ROI was limited due to complex operations, slow service, and a kitchen size that hindered growth in urban markets.
The Solution
Analyzed peak hour demand and collected essential baseline data for current and future menus. Mapped process flows, calculated capacities, brainstormed concepts, and estimated costs. Collaborated with the culinary team to generate ideas and develop new processes aimed at decreasing labor and prep times.
The Results
% Imporovement
Created an economical modular system by re-engineering processes and adopting new cooking and holding technologies. This led to an average reduction of 4.8 minutes in service times and a 4% improvement in product quality, based on customer surveys.
Product Quality