DineAbility Operational Assessments - DineAbility

[tab title="Operational Assessments"] [strong]Overview:[/strong] [br]

searchOperational Assessment is a comprehensive analysis of the restaurant's overall operations, communication, and procedures. This service requires observation, staff and management interaction, and potentially the restaurant's customers' input. This is the most flexible service DineAbility offers. The deliverable will be presented in a final report.

[br] [strong]Service Benefits:[/strong] [br] [clear] [ul] [li]Gain a comprehensive and “holistic” understanding of your restaurants’ functioning.[/li]

[li]Gain knowledge to optimize efficiency.[/li]

[li]Find and eradicate areas and procedures of your business that are restricting or slowing profitability.[/li] [/ul] [clear] [br] [strong]Service Success Story:[/strong] [br]

star-greyI have been in this business long enough to determine when an operation is not getting the most out of its staff and resources. On one occasion, after meeting with the owner and operator of a restaurant, it was determined that the restaurant’s staff cost had exploded by close to 45% in just a few months.


It was clear that in the restaurant’s current system of operating during peak hours, there was little room to cut the staff down to save money. First, there was a kitchen that would get inundated with tickets to quickly and proved very difficult to keep up with. Second, the wait staff wasn’t trained well enough to adopt their primary responsibilities into their daily job functions.


Third, the bar and bussing staff had little interaction with the wait staff which would not allow for proper support to the servers. So what was the solution? Lettuce. By adding a set salad course that could be served as a preamble to the main course, it allowed additional time to stagger and space out tickets more effectively. Through training, the bussing staff could now be called upon to back-waiter or run food while the serving staff could handle larger sections while still providing great service. Pretty soon staff costs were down through the cutting of expediters, food runners, and wait staff. We were able to take enough of the load off the kitchen which resulted in saving a few hours in the process. All in all, the small investment in mixed greens was enough to bring staff cost back down and improve the customer experience.

[br][/tab] [tab title="Inventory Assessment"] [strong]Overview:[/strong] [br]

searchInventory Assessment evaluates inventory cost and usage. Typical areas that will be focused on are tracking of inventory loss, 'throw-away' logs, and staff consumption. The deliverable will be presented in a final report.
[br] [br] [strong]Service Benefits:[/strong] [br] [clear] [ul] [li]Get the most out of what you’re spending on product.[/li]

[li]Attain a streamlined system that will cut cost and keep storage at an optimum level.[/li]

[li]Gain knowledge that can save money and bring the best product to the customer.[/li] [/ul] [clear] [strong]Service Success Story:[/strong] [br] star-greyFood cost is always a concern for kitchen managers and owners alike. One of the things that I am always surprised by is when kitchen managers choose a “closer to prepared” option because they think they will pay less in prep and staff cost. That is as far from accurate.
[br] I once showed a chef how much she was paying for pre- portioned and cleaned chicken breast compared to buying a whole chicken that could yield two larger breasts that could be halved, legs and thighs, plus bones and scraps that could be used for stocks and soups. When she saw the price difference and the potential for more diverse products from one animal she quickly conceded that she could train her prep cook to break down a chicken.
[br][/tab] [tab title="Cleanliness Assessments"] [strong]Overview:[/strong] [br]

searchThe Cleanliness Assessment is a review of how clean pre-determined areas of the property are based on health department checklists. The deliverable will be presented in a final report.
[br] [br] [strong]Service Benefits:[/strong] [br] [clear] [ul] [li]Learn potential problem areas of cleanliness in your restaurant.[/li]

[li]Lets us perform a mock health inspection to see how you score.[/li]

[li]Establish systems and protocols that will maintain a spotless establishment.[/li] [/ul] [clear] [strong]Service Success Story:[/strong] [br] star-greyIt's impossible for a restaurant owner or manager to see everything all the time. One thing that can get away from you easily is the constant need to keep the restaurant completely and consistently clean, especially in the kitchen where customers can’t see.
[br] On one occasion, after just joining the kitchen staff in a new restaurant, it was becoming clear that the chef was being pulled in other directions in the new establishment. So, what was the first thing to suffer, even before the food?
[br] The cleanliness of the kitchen began to deteriorate. It didn’t take long into the first health inspection for the chef to realize what kind of toll his absence was having on the kitchen. His sous chef was let go and I was quickly tasked with putting together a plan to get the kitchen back on track. Through some creative job adaptations and even a few competitive games to keep the staff motivated at the end of long nights we were able to pull some great scores on our next health inspection and even received a few verbal compliments from the inspector herself.[/tab]