Regardless of whether it is a franchise, corporate, or independent restaurant to have a successful restaurant start evaluating and controlling your operation, here is a basic guide on what you have to control and improve ...
Maintain absolute control over your RSO.
Reduce the cost of utilities and other semi-variables.
Improve labour productivity.
Implement the thru-put system in your workstations
Implement and improve your LSM initiatives as well as your social media presence.
Implements and develops a complete training system, a good system is one that trains in technical, practical, and managerial skills.
Control and improve the prime cost.
Implementing of the HACCP system.
Implement a total quality program in your products and services.
Optimize your menu items, don't try to be everything for everyone.
Learn how to implement additional menu lines such as seasonal, regional and how to run in-and-out products
If it is not measured it cannot be evaluated
We work hand-to-hand with franchisors, franchisees, and independent restaurant owners providing a strategic diagnosis to improve operational efficiency and ensure the durability of the concept, identifying areas of opportunity, and developing action plans that will allow to increase sales and improve profitability.