Quick Service Restaurant

Who is the Client?
A quick-service restaurant operating in a restricted-access environment with a limited customer base. The business needed to maximize profitability and improve operational efficiency without relying on increased customer volume or additional staffing.

My Role:
Led the analysis, planning, and implementation of operational improvements by evaluating menu performance, identifying opportunities to increase profitability, documenting new processes, and supporting the rollout of updated operating procedures.

Objective:
Improve profitability and operational efficiency by optimizing the menu, simplifying operations, and maximizing the use of existing resources.

Key Deliverables:
-Conducted guest feedback surveys and analyzed customer trends
-Completed food cost and contribution margin analysis
-Developed a menu engineering matrix to evaluate item performance
-Recommended pricing strategies to improve profitability
-Redesigned the menu to simplify offerings and improve cross-utilization of ingredients
-Recommended new menu items based on demand and profit margins
-Evaluated and adjusted operating hours based on business trends
-Supported the implementation of mobile ordering
-Developed and updated Standard Operating Procedures (SOPs)
-Created training materials to support staff implementation of new processes

Within six months of implementation:
-Increased average daily revenue by 16.67%
-Improved operational efficiency without increasing staffing levels
-Simplified menu offerings while maintaining guest satisfaction
-Established documented processes to support long-term consistency