Thu, 22 October 2015
‘Every work position, process, equipment piece and facility in a restaurant has a capacity that can be measured, and therefore, managed.’ This is the positive message from Brian Sill, of restaurant consulting group Deterministics. Since 1985 Brian has been evangelising the merits of an engineering perspective to restaurant executives.
In this interview. Ken Burgin talks with Brian Sill about the five key areas to improve operational excellence: reduce variability in work processes, improve the output of work positions, identify and fix bottlenecks, throughput modelling of menus and recipes, and finally developing ‘labor recipes’ for each food and beverage item to understand the true cost of production.
No matter what size restaurant, cafe, hotel or bar you operate, the insights and suggestions shared in this interview will help to boost your efficiency, cut costs and increase sales.