I’m an enormous believer in measuring how a lot time it takes to finish virtually each process within the restaurant. When you decide how lengthy a process takes, then you possibly can measure it and infrequently enhance the elapsed time to perform the duty.
My POS system had a built-in timer. When the telephone was answered the timer began. My counter folks averaged 48 seconds to take an order. My private common time was 91 seconds. My typical cooking time in the oven was 70 seconds. One of many quickest pizza makers I ever skilled was Mark Hicks: he may toss, dock, sauce and cheese a 14-inch and have it within the oven in 23 seconds. My common to the- door time for deliveries was 27 minutes. It took two folks to chop, weigh and roll dough balls, then tray them and ship them to refrigeration in 13 minutes.
Figuring out how a lot time it takes to finish a process is vital. You may have a purpose to attempt for. In my store, new hires had been taught all the shortcuts so they may sustain with the outdated timers. This kind of operation has a excessive sense of urgency. Throughout sluggish occasions, the crew doesn’t again off or slack. After we obtained slammed, nobody obtained nervous — as a result of we had been used to hurry.
I realized enhance my occasions by infi ltrating one of many nation’s quickest supply firms. They had been placing the harm on my backside line as a result of they marketed they’d ship the pizza in half-hour — or it was free. After reorganizing my kitchen fl ow and pre-tossing and cheesing skins in anticipation of the push, I dramatically lowered my common occasions. We labored out all the wrinkles and struck again. 29 minutes to your door or it’s free turned my provide. Inside every week, my supply enterprise elevated 40 p.c. It wasn’t simple, but it surely was enjoyable.
Right this moment’s shoppers are accustomed to and count on quick service. We’ve got grow to be a nation of shoppers that insist on on the spot gratification. Suppose dial-up or excessive pace Web. Drive thrus at burger locations. One-hour dry cleansing and movie processing. The listing goes on and on. Prospects crave pace and get aggravated when they’re pressured to attend.
You as a supervisor or proprietor have to stability the pace of manufacturing the meals, however not on the expense of wonderful customer support. Above all, the visitor is king. By making a excessive gear crew you’ll have extra time to concentrate to your clients. ?
Massive Dave Ostrander owned a extremely profitable unbiased pizzeria earlier than changing into a advisor, speaker and internationally sought-after coach. He is a monthly contributor to Pizza Right and conducts seminars on operational issues for the Pizza Expo family of tradeshows.