A new standard of excellence in multi-unit restaurants and foodservice operations
It’s time to take a good, hard look at how stores work today: lost time, forgotten work, wasted materials, missed communication vs. the potential of how it could be. How it should be.
Traditional tools and techniques simply no longer cut it. Paper checklists, coffee-stained binders, manual temp checks – why is doing work “the way it’s always been done” still accepted in multi-unit operations?
While some operators continue to do it how “it’s always been done,” their:
- competitors opened 10 new stores
- customers got tired of waiting
- staff didn’t show up and applied elsewhere
Download the Modern Operations Execution Handbook to explore what’s possible for more efficient and consistent work, learn how some of today’s top foodservice operators are leading the way, and understand why the time for change is long overdue.