Her efforts were rewarded with additional suggestions from the staff as well as a great buy in internally. The result of that effort was increased sales of higher margined items and significant increases in average margins. A restaurant facility is always an area of exposure for truck stop owners. Our client was no exception to this rule. To solve the restaurant problems our consultant developed and implemented with employee s personnel, ordering and pricing protocols and reporting procedures for inventory receiving, shrinkage and losses.
Any truck stop always faces problems with maintaining a clean, well lit facility.
While that sounds like a small problem, it actually encompasses many areas of responsibility within the organization. Our consultant here used several elements of organization structure to bring this problem under control. First, she wrote duties lists for people in all areas of the business with specifically assigned tasks. Second, she prepared check lists that must be accomplished each shift in each area of the business and signed off on. Third, she recognized that each employee needed to be trained and cross trained in order that all work got accomplished every day.