Restaurant Kitchen Operations Diagnostic for a Casual Dining Restaurant Group in Indonesia

Project status
Project start date
As soon as possible
Project posted
29 Jul 2019 07:38
Project duration (approx.)
3.0 Months
Budget (approx.)
US$600 / day
Level of Experience
Senior
Industry
Food & Beverages
Area of expertise
Operations, Procurement / Supply Chain
Consultant location
On-site
Location
Indonesia
Languages
Indonesian (Nice to have)

Objectives and Key Deliverables

This casual dining restaurant group operates over 250 outlets in Indonesia across 3 primary brands, each specializing in a different cuisine (Chinese, Japanese, Indonesian). The group has a central kitchen facility that currently serves only the Indonesian brand but is planned to be upgraded to serve the other 2 brands as well.

The objective of this project is to review the restaurant kitchen (back-of-house) operations (layout, equipment, processes, manning, food safety, etc.) of each of the 3 brands to identify opportunities for improvement in efficiency as well as food quality and consistency.

The deliverables would be:
i) a report card evaluating the key areas of each brand's back of house operations vs. "best-in-class"
ii) a coordinated improvement program for each brand comprising a list of improvement initiatives, estimated impact and implementation timelines
iii) a central kitchen "food programme" outlining phased centralization of activities / products from the restaurant kitchen to the central kitchen over a period of time

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