I’m a giant believer in measuring how a lot time it takes to finish nearly each job within the restaurant. For those who decide how lengthy a job takes, then you may 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 common in oven instances was 70 seconds. One of many quickest pizza makers I ever educated 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.
Realizing how a lot time it takes to finish a job is vital. You will have a purpose to attempt for. In my store, new hires had been taught the entire shortcuts so they might sustain with the outdated timers. This kind of operation has a excessive sense of urgency. Throughout gradual instances, the crew doesn’t again off or slack. After we bought slammed, nobody bought nervous — as a result of we had been used to hurry.
I discovered enhance my instances 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 frenzy, I dramatically lowered my common instances. We labored out the entire wrinkles and struck again. 29 minutes to your door or it’s free turned my provide. Inside every week, my supply enterprise elevated 40 %. It wasn’t straightforward, nevertheless it was enjoyable.
Right now’s customers are accustomed to and anticipate quick service. Now we have develop into a nation of customers that insist on prompt 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. Clients crave pace and get aggravated when they’re compelled to attend.
You as a supervisor or proprietor have to stability the pace of manufacturing the meals, however not on the expense of fantastic customer support. Above all, the visitor is king. By making a excessive gear crew you should have further time to concentrate to your clients. ?
Large Dave Ostrander owned a extremely profitable unbiased pizzeria earlier than changing into a marketing consultant, speaker and internationally sought-after coach. He’s a month-to-month contributor to Pizza Right now and leads seminars on operational matters for the household of Pizza Expo tradeshows.
