At the very least a cafe or restaurant should measure how long it does take the food to be cooked and in turn given to the wedding guest. This measurement is called Speed of service. It amazes me how many restaurant operators think they start to SOS and its has effects on guest satisfaction. So let's examine a trip to a fast food restaurant and how its delivery system is intended to operate and what information might be gleaned from the sizings.
I will use a drive through for my example. A car pulls into line to make an order and at some fright trips a switch allow it starts the timer for another SOS. This could be immediately menu board where purchase is taken or a few car lengths in the speaker. In any case the timer is started. Most major fast food restaurants have a cafe or restaurant (POS) that communicate information on the web kitchen as the cashier is ringing to your food. Now days that communication goes to video screen and at that point the kitchen is involved in the SOS measurement.
Recapping to this point the SOS has two measurements began. First is the 'line time' because the car joined the neighborhood or approached the phone speaker. Second is the shower room time. These could be nearly exactly the same or several seconds apart for how the customer has invested in. For instance they order all of the drinks before ordering an unusual food will make a big difference in the two timers.
Once the cashier totals the order and asks the guest to pull to a cashier window a 3rd SOS timer begins and it will end once the cashier has completed the money transaction. This time will reveal how quickly your cashier can be as well as if a separation of the order taking and cashier would help. All the major chains utilize the 2 window system any number of the day. Even some local meals or snacks . have taken to on this. Don't sweat it if you do not have 2 windows. In my opinion (backed by 33 numerous fast food experience) you are able to operate a single window for the proper car spacing than it is to operate 2 the forefox browser with cramped car gapping.
At some point the kitchen will have cleared the order off the video system together with kitchen SOS is higher than average. Properly doing this step tells you that a slow point in kitchen sets, if you need young staff, if you need more prep or held product or you need additional training. DO NOT ALLOW your staff to take advantage of this number by wiping the screen just to lessen the supposed SOS. This number will help you, if it is qualified, to improve your over all SOS. If you allow a woman's staff to cheat the timer the foremost is cheating your customers and be giving your competitors a chance to take your guests. I personally know of a order that encourages the orders to cleared and then thought of, effectively stopping the time clock. Then this chain remembers "how fast they are" in times of reality they are missing the chance to improve in a visible way. Looking at kitchens time a manager 'd be excited by an 8 amount average. But if it could take another 3 minutes previously car receives the food and you have cheated the timer, you don't know who created the problem or how about it.
With food ready to be available to the guest, someone must read a second video screen, gather the order and either pass it off to a presenting staff or present it themselves going at a guest. If you have a present timing system this gathering up person (expeditor, coordinator or runner) clears using their screen and stops a a further second timer.
Finally the food is passed to the guest and as the car drives off the last of the timers is refrained. Most major chains have a goal of between one hundred eighty seconds to 210 seconds for line time. This the time the vehicle joins the line until the food is presented.
Now think about any trip you have taken to a fast food restaurant as soon as in the drive through you are asked to "pull up" because something that you have ordered is not quite ready. If there is no car behind you, you will be told SOS is more important than real guest capability. This restaurant wants the timer to stop rather than really measure just how long it takes to last. If this happens a few times at the same restaurant you intend to really reconsider your patronage. Because if a parlor consistently demonstrates a "cheating" mentality goes make you wonder what other important things they're going to "cheat". Food safety? Holding times? Hand washing?
In review, using the measurements properly will help you in making decisions with regard to your:
- Staffing
- Training
- Prep
- Cooking moreover holding product
- Organization of your restaurant
The timing information suggests:
- How long which is taking your cashiers to consider an order
- How long it takes to transact the cash
- How long it takes the kitchen to have the food
- How long it takes the expeditor to gather the meals after it is prepared
- How long it takes from gathering the food to having it to the guest
Looking it these specific times of SOS process you can prove service standards and vary improvement goals.
.
No comments:
Post a Comment