Food Tailors often equates an operation assessment examining each moving part of your restaurant to check its flexibility. By performing an objective assessment of a concept, we can easily discover potential efficiencies, cost savings and improvisations in the back and front of the house and management procedures.
Food Tailors always begin their tasks by thoroughly reviewing all the operational materials, training docs and recipe books prior to visiting the physical restaurant site. Well equipped to examine any outlined systems and processes, our representatives spend time onsite, dawn to dusk, to scrutinize all day parts and end-of-day systems. We will also compare any written standards with reality, noting variations including any gaps in the operational systems and processes.
You can then expect to receive a holistic yet detailed assessment of your complete concept. At its conclusion, you’ll walk away with a comprehensive set of recommendations that will improve operational excellence, food handling, product quality and guest satisfaction, boosting both top-line sales and bottom-line profits.
While single-unit restaurants can benefit greatly from an expert opinion and an objective outsider’s view, it is critical for growing concepts to establish standardized systems and processes to efficiently and sustainably grow their brand.