Tag : Better Restaurant Operations

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Filling out vs. Completing Checklists (there’s a big difference)

Pretty much everyone that we speak to tell us that they do checklists daily, every shift, in order to get their restaurants ready to serve guests. About 80% are doing them on paper. Of those 80%, 94% believe that they are getting pencil whipped. Meaning that they can tell someone simply filled out the checklist quickly with the desired information because it’s required. They did not provide any real insight.

There’s a huge difference between filling out a checklist and completing a checklist.

Filling out = Pencil Whipped. No thought put into any of the tasks or answers. Simply going through the motions because it’s a requirement of the job. Usually filled out right next to where the clipboards are hanging on the wall with the checklist on it. This adds zero value. It may as well not be done because it’s a waste of time, although only about 30 seconds up to a couple minutes, but still why bother? If a task isn’t going to add value then don’t do it. Restaurant operators, managers, and employees are busy enough as it is so adding busy work makes no sense.

Completing = applying due diligence and due care to the task-list. Walking to each station/area and giving each task/item the attention it deserves. Some items will require more time than others, but if you have implemented systems and checks that you deem important to the success of your operations you should expect that they are being checked diligently. An added, but very valuable benefit to completing vs. filling out a checklist is that by simply walking the restaurant checking items the “inspector” will undoubtedly notice other things, not necessarily on the checklist, that may be out of whack and attend to them before it becomes an issue. This is huge and often gets overlooked.

Most everyone that we talk to tell us that they use checklists to ensure that every location, every day, every shift is operating consistently, staying compliant with brand and safety standards, and to ultimately run better restaurant operations. That is absolutely the largest benefit of checklists in general, but the assumption is that they are being completed not filled out. Our research shows that most of the time, 94%, that is not the case. Restaurant operators are frustrated with the lack of daily operations visibility, especially if they aren’t able to be in every location every day. They tell us  that sales and profitability suffer when there’s a lack of operations compliance and consistency.

Our clients have implemented a system that is just as easy to use as a pen and paper which gives them the peace of mind knowing that their procedures are being followed every shift. They know which checklists have been completed, which haven’t, who completed them, which have been pencil whipped, what time they were completed, and where they were completed in real-time through the management dashboard on their tablet, phone, or laptop. They enjoy complete operations visibility all the while driving system compliance and consistency.

The Task-list Scheduler tells each location exactly which checklists need to completed and by what time. OpsAnalitica clients are able to identify trends and focus areas through our robust tagging, dynamic scoring, and reporting engine that offers easy to digest chain-wide reporting.  Again all in real-time on any device.

If you are frustrated with not knowing exactly how each of your restaurants are operating on a shift by shift basis click here to learn more about the OpsAnalitica Platform and see how simple it is to use. We might be able to help you run better operations as well.

Really Know Your Customers And What They Want

In this interview, we talk with Rob Siegal who owns Trajectory Insights, a consumer marketing and branding firm. He talks about how brands use this information to make more informed decisions and change themselves to stay relevant with their current and aspirational customers. www.trajectory-insights.com/

Trajectory Insights About Us: Trajectory Insights uses both data-driven quantitative and deep understanding qualitative research approaches to provide actionable growth strategies and tactics based on consumer and customer behaviors to set our clients on growth paths.

A Passion for Restaurant Operations

Islam Ahmed shares his experience in the restaurant industry and his passion for running great operations. He discusses his time with Chipotle and what he believes has contributed to their recent struggles. Tommy gets a little bit of a different perspective from a less seasoned restaurant industry evangelist.

Check out the podcast below:

Podcast – Ari Weinzweig visits the OrderUp Podcast

Ari Weinzweig fell into the restaurant industry in the early 80’s because he didn’t want to move home after college and wasn’t particularly fond of driving a cab.

His business started out with a deli and has now grown to a community of 15 businesses under the Zingerman’s brand including a mail order service, creamery, a farm, business training, a publishing company, and even an annual bacon camp. All these unique businesses reside in Ann Arbor, MI.

Ari is a very interesting guy with an interesting belief system that affects every aspect of his life, professional and non-professional. Check out his visit to the OrderUp Podcast last week below.

Podcast – Interview John Lewis Denver Food Group

Check out our 2nd interview podcast where Tommy sits down with John Lewis, Owner at Denver Food Group.

John has spent the last 15 years working in the Food and Beverage Industry, both CPG and Foodservice, in several different capacities, including Brand Management, Research and Development, Innovation, Culinary, and Purchasing.  Most recently he worked for Wendy’s and Heinz Foodservice.

John has a passion for helping companies develop  and refine their positioning to ensure they are staying relevant and differentiated.

Denver Food Group helps their clients build the most craveable products in the world while remaining affordable.  By combining culinary experience and research experience, Denver Food Group are able to give greater direction to Marketing and Product Development teams in the Food and Beverage Industry.

Audio Blog – Grow Restaurant Sales Through Better Operations

Below is the audio version of our very popular blog, The Only Way to Sustainably Grow Restaurant Sales is Through Better Operations.

Subscribe to our podcast Order Up – The Restaurant Ops Show on SoundCloud, iTunes, Stitcher, and Tunein.

Audio Blog – Interview with Ryan Gromfin The Restaurant Boss

The first Order Up – The Restaurant Ops Show interview is with The Restaurant Boss, Ryan Gromfin.

Ryan has vast experience in the industry and helps thousands of restaurant operators on a daily basis run better restaurants. He’s a great interview. Check it out below.

Subscribe to our podcast on the popular services: SoundCloud, iTunes, Stitcher, Tunein.

Reducing Food Costs and Running Safer Restaurants with Checklists

Busy Kitchen

Back in February we did a webinar with Ryan Gromfin, The Restaurant Boss, entitled Reducing Food Costs and Running Safer Restaurants. This is a straight training webinar on how to use restaurant checklists to run better operations and increase profits. Ryan is a cool dude and we kept it light with real world stories and examples. There is a special offer at the end of the webinar to schedule a meeting with us to discuss your restaurant checklist needs and to get some free coaching. We are honoring the pricing and the offers made in this webinar so if you want, you can sign-up and take advantage.

Please enjoy this webinar on using restaurant checklists to run better operations.

[embed]https://www.youtube.com/watch?v=CTCdYs5rlEc&feature=youtu.be[/embed]

If the webinar doesn’t load in your browser, click here to watch in YouTube.

We have made several enhancements to the Inspector since this webinar was recorded, to see the latest functionality I invite you to click here to watch a short two-minute overview video.