15th June 2020
Getting the balance right on efficiency and colleague time is essential to deliver your brand experience in an ever more competitive environment. The reward for getting it right is an increasing customer base and an efficient operating model. The converse is a downward spiral of disappointed customers and a chase to the bottom on costs and quality.
We’ve worked on productivity projects with full service restaurants and quick serve, grab and go outlets. Whatever the size and model; all hospitality brands have three questions that indicate if their colleague and cost balance is right or not.
Common problems causing mismatch resources is the wrong mix of full time and part time colleagues, creating a flatter resource profile than the business opportunity profile. And mis planning of breaks so that colleagues are not available when the customers need them most.
Ask yourself these three questions and you will get an indication of whether your balance is right or not. And consider undertaking some productivity and efficiency measurement to help you put a financial value on your opportunities for growth and cost saving.