There will be detailed plans, schedules for completion and follow-up procedures. This is accomplished using time and motion and other scientific tools to measure worker capacity and though-put speed, identify bottlenecks and best case deployment scenarios that maximize sales and minimize costs. The advantage is that consultants can bring credibility to the process of making changes. An outside opinion often helps. We have no alliance to any particular company as opposed to the restaurant supply house who may be interested in selling equipment.
Consultants have more authority to correct problems with equipment.
We can determine which design is the most labor efficient, best in throughput speed, easiest for the workers, easiest for the guest, and most likely to achieve the maximum profit over the long run. We can also model future scenarios including new menus, new layouts, and new equipment through simulation exercises that give you the answer without having to roll out an expensive test in a physical facility. A natural outcome of this work that pays significant benefits in the future is the creation of staffing deployment rules for controlling labor costs and ensuring proper guest service. I hope that this brief article has relieved some of your reluctance to contact a food service consultant. If you have a need, a consultant can provide assistance.