I’m a giant believer in measuring how a lot time it takes to finish nearly each process within the restaurant. If you happen to decide how lengthy a process takes, then you’ll be able to measure it and sometimes 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 common in oven occasions was 70 seconds. One of many quickest pizza makers I ever skilled was Mark Hicks: he might 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.
Understanding how a lot time it takes to finish a process is vital. You could have a purpose to try for. In my store, new hires had been taught the entire shortcuts so they might sustain with the previous timers. One of these operation has a excessive sense of urgency. Throughout sluggish occasions, the crew doesn’t again off or slack. Once we received slammed, nobody received nervous — as a result of we had been used to hurry.
I discovered the way to 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 might 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 the entire wrinkles and struck again. 29 minutes to your door or it’s free grew to become my provide. Inside every week, my supply enterprise elevated 40 %. It wasn’t simple, however it was enjoyable.
As we speak’s shoppers are accustomed to and anticipate quick service. Now we have develop into 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 checklist goes on and on. Prospects crave pace and get irritated 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 further time to concentrate to your prospects. ?
Huge Dave Ostrander owned a extremely profitable unbiased pizzeria earlier than changing into a guide, speaker and internationally sought-after coach. He’s a month-to-month contributor to Pizza As we speak and leads seminars on operational matters for the household of Pizza Expo tradeshows.
