Case Studies

Analyzing the technology needs of the small to mid-size multi-unit restaurant segment

• Determine the opportunities for a premier supply chain management and technology development company to move down market from large national, and multi-national restaurant companies to the small to mid-size multi-unit restaurant segment.

• Created a Business Case document covering pointed industry needs, opportunities and obstacles to entry. Also included in the document was a primer on restaurant operations and the effects different types of technology can have on them.

• Interviewed the managers and corporate officers of multi-unit restaurant companies of varying sizes in order to determine their usage of technology and what their needs were.
• Intensively researched the various technology offerings for the restaurant industry, ranging from reservations management, to purchasing and inventory management, to all encompassing restaurant management systems.
• Researched modern restaurant analytical and book keeping methods and techniques, and the tools available to assist in these processes.

• The client utilized the document as an integral component in the decision process for determining how to proceed with the further development of their business and services.

Determining the potential value of a restaurant property

• Determine the revenue and profitability projections of a restaurant property in suburban Chicago, which had stayed on the market for an extended period of time.

• Created a pamphlet of projections for multiple restaurant concepts spanning multiple segments as a marketing tool directed towards potential buyers.

• Analyzed local socioeconomic indicators.
• Performed competitive analysis.
• Analyzed the overall potential of the property.

• The property sold, and the document was an integral component in the buyer’s decision.

Creating a kitchen management system

• A successful bar and restaurant in Maryland had a small but busy kitchen working off of an extensive menu with little to no organization as part of the process. Quality and consistency were starting to suffer from this situation, as well as waste was beginning to increase.

• A comprehensive operational and kitchen management system was created to maintain product consistency, proper production quantities, organization and sanitation.
• Menu engineering analysis was performed to determine the strength of the menu and subsequent steps to take in order to increase profitability.

• Daily inventory methodology and par level management system.
• Production quotas with assignment and accountability component.
• Inter-shift communication system.
• Standardized recipe and menu management system.
• Recipe costing tool.
• Plating procedure and consistency standards.

• Product consistency and quality increased immediately.
• Par levels were maintained and product availability remained consistent.
• Waste was reduced.
• General organization and sanitation was improved.