This is an objective review of your current operation with your staff or contractor to improve efficiency and decrease labour costs.
Typically the program identifies up to 37 % non productive time where up to 23% of labour costs are normally recoverable.
We can train your staff, to undertake the productivity review, or carry it out with them. Non-catering staff can participate as the skills learnt can equally be applied to other practical work. the program is designed to ensure staff fully understand the concept of productivity and are experts in productivity techniques and analysis.
The flow on benefits to food service supervisors not only enables them to save labour hours or increase the output of the kitchen, but also lets them design ways to introduce new menus and services more productively in the future.