Operational efficiency is the backbone of a successful restaurant. From the kitchen to the front of house, every second counts — especially during peak service. Our Efficiency Improvements framework is designed to identify and eliminate bottlenecks, reduce waste, optimize labour, and implement smart systems that enhance both productivity and profitability.

By refining workflows, integrating technology, and standardizing procedures, we help restaurants run smoother, faster, and more cost-effectively — all while maintaining an exceptional guest experience.

Workflow Optimization

• Evaluate current kitchen layout and recommend changes for smoother flow
  
• Eliminate bottlenecks during peak hours.
  

Station Design

• Redesign or reorganize stations for ergonomic and functional efficiency.
  
• Recommend equipment upgrades or repositioning.
  

Prep Process Streamlining

• Standardize prep tasks with checklists and batch-prep systems.
  
• Introduce mise en place discipline and labelling systems.

Line Efficiency

• Assess line speed, coordination, and ticket times.
  
• Reduce ticket times through pre-prep, station alignment, and better communication tools

Table Turnover Optimization

• Analyse server workflows and timing of greeting, ordering, and bill delivery.
  
• Recommend strategies for increasing covers per shift without sacrificing guest experience.
  

POS System Optimization

• Evaluate current POS usage and recommend system improvements or upgrades.
  
• Streamline menu input and payment processing for speed and accuracy.
  

Staff Scheduling & Labour Efficiency

• Analyse shift patterns and sales trends to create leaner, more effective schedules.
  
• Recommend shift overlaps or staggered scheduling to meet demand without overstaffing

Par Level & Ordering System

• Introduce or refine par levels for core inventory to reduce over-ordering and spoilage.
  
• Implement inventory tracking software or systems if not in place.
  

Receiving & Storage Procedures

• Create SOPs for checking deliveries, labelling, and FIFO (First In, First Out) rotation.
  
• Improve cold and dry storage organization for accessibility and spoilage prevention.

Standard Operating Procedures (SOPs)

• Develop clear, documented SOPs for all roles and tasks (e.g. dishwashing, opening and closing duties ect.)
• Reduce variability and reliance on key individuals.
  

Cross-Training

• Promote multi-position training to create scheduling flexibility and reduce downtime.
  

Pre-Shift Meetings & Communication

• Recommend structured daily meetings to align staff, share goals, and reinforce standard

Kitchen Display Systems (KDS)

• Replace paper tickets with digital screens to streamline back-of-house order management, if applicable
  

Reservation & Waitlist Tools

• Improve guest flow and reduce wait times with digital reservation and queue systems.
  

Inventory & Labour Management Software

• Suggest tools to automate ordering, track usage trends, and monitor labour costs in real time.

Utility Cost Review

• Evaluate energy usage and recommend cost-saving changes.
  

Water & Waste Reduction

• Identify water waste points (e.g. dishwashing practices) and offer conservation strategies.
  
• Implement composting or recycling programs where viable.