Summary
This guide outlines strategies for enhancing speed of service in restaurant operations. It begins with the importance of sales forecasting, emphasizing the need for accurate predictions based on historical data and local events to ensure proper staffing and inventory management. The document details training methods for employees to improve efficiency, particularly in using point-of-sale systems and managing customer interactions effectively. Scheduling practices are discussed, highlighting the significance of realistic targets and staggered shifts to maintain operational flow. The guide also addresses the role of equipment maintenance in preventing service delays and the necessity of preparation for busy periods. Setting clear speed of service goals is emphasized, along with tracking performance metrics to ensure continuous improvement. The impact of above-store leaders is noted, as they can leverage insights from multiple locations to enhance overall service speed. Each section provides actionable tips aimed at improving customer experience and operational efficiency.
