Each article details case studies of our brand energizing program helping restaurateurs engineer the balance between customer satisfaction, employee satisfaction and company profit.
Throughput Capacity Management is a new way of looking how to make these decisions in a measured, predictive way. Because when you think about it, every work position, process, equipment piece and facility in a restaurant has a capacity that can be measured and, therefore, managed. If we measure operations in capacity terms – that is, in terms of their full potential – we can better direct the outcomes that grow the business. The simple logic of this philosophy states: “If you can’t measure it, you can’t manage it.”
By Brian Sill, FFCSI,The Consultant. 25 years customizing restaurant labor management systems. This is the consulting and implementation experience with chain operators that we’ve drawn upon to document the state of labor management standards in the restaurant industry. This article describes how new labor systems bring labor standards to life by putting them “in context” while making fixed, picture-in-time labor standards obsolete. Ponder the possibilities and enjoy!
The Peach Report. Brian Sill, head of the Seattle-based Deterministics, first coined the phrase "capacity management" in the context of running efficient restaurants back in the early 1990s. His theories have been adopted by operators worldwide, and also by others trying to cash in on his original approach. Here he revisits the key principles that are as relevant as ever.
A Throughput Capacity Assessment is a comprehensive time study analysis of a brand’s service-and-production-delivery chain. We measure "everything that moves" in the operation to get both an outside-in look from the customer perspective and an inside-out look from the frontline worker perspective.