- How to improve order accuracy: Establishing a simple practice, like repeating orders to customers, can immediately begin reducing errors. In fast food. At a dine-in establishment, servers can be trained to simply repeat each customer’s order – mostly if they do not write them down.
- How to improve quality: In fast-food restaurants, diverse packaging may keep food hotter and increase customer satisfaction. Implementing production standards based on measuring demand throughout the day can also help reduce waste. For dine-in eateries, firm controls over how long food is acceptable to sit after it’s prepared can also help improve the total quality.
- Reduce errors as a crew: Implementing a team approach to preparing dishes ensures that more than one worker confirms the order is complete and accurate before it leaves the kitchen. Standardized processes certify that food is cooked properly and just in time to be delivered hot to the table.
In the restaurant industry, staff usually play an important role in delivering services to customers. Sales can also be directly affected by customer service. However, the Six Sigma approach puts value in other areas.
How to Improve Effectiveness
Depending on the type of restaurant you own, the focus on effectiveness may vary. For example, a take-out operation will need more attention in improving the delivery of high-quality products and service to customers with added speed and less cost. Dine-in restaurant owners will likely focus more on the effectiveness of delivering high-quality products and dining experiences.
Improve Profits through Reduced Costs
Running a restaurant means retaining tight control over inventory and waste. Six Sigma’s proven procedures of control can give you the tools to monitor inventory and waste more efficiently, leading to lower costs. By measuring and analyzing data, you could define the exact level of inventory you need to design your menu for a Saturday night, versus a happy hour.