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Results -
The Real Test
The real test for any
consultancy is the impact which it has for the business -
bottom
line results. Here are a selection which show the breadth
and depth of our services in terms of RESULTS.
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Developed and tested a 400-point Area
Management System to benchmark unit and regional performance
levels on operating standards and procedures
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Measurement and improvement “tool”
contributed to the dramatic turn-around of chain performance
See more details here
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New management system resulted in
consistent table service and improved service times
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Food quality improved through greater
consistency
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Labor costs were reduced ~2%
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Owners sold significant share of
business to venture capitalists
See more details here
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Reversed downward sales trend to an
upward 3-5% trend
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Cut unit labor costs by 10-15%
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Improved product quality without
raising cost-of-goods-sold
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Established corporate marketing team
support for units
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Established an area management system
of operating standards, procedures, training and management
See more details here
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Trophy location launch a success
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Company sales and profits increased by
2x
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Company standards for friendliness,
speed of service, food quality, cleanliness, etc were met
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Unit operating systems rolled into
smaller, existing units to improve guest experience and
company profitability
See more details here
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Developed a 3-year profit and loss
proforma including a Labor Proforma and Roll-Out Plan for
unit expansion, area management, corporate support
functional groups, and senior management
See more details here
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Food court build-out costs were
reduced by $250,00 per unit
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Food court design improved sales per
square foot by 17%
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Customers thrilled with new design
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New design rolled-out into 12-15 units
See more details here
See more details here
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Re-engineered production load through
new outsourced items and ingredients
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Stabilized food quality
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Eliminated an annualized $5 mm in
excess product waste
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Established a product category
management food cost system
See more details here
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Cut ticket fulfillment times to 15
minutes for first course
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Improved and stabilized food quality
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Cut BOH labor turnover in half
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Cut BOH labor costs by 6 points
See more details here
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Labor Cost
Management
Fine Dine,
Catering Complex
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