|
Home
Benchmarking
Emerging Chains
Start-Ups
Single Units
Labor Management
Food Management
Area & Franchise Systems
Corporate Support
About ChicagoFS™
Case Examples
Contact Us
Results
|
To describe your chain
location situation to a
ChicagoFS™
partner. Click
contact us. |
|
Results -
The Real Test
The real test for any
consultancy is the impact which it has for the business -
bottom
line results. Here are a selection which show the breadth
and depth of our services in terms of RESULTS.
-
Developed and tested a 400-point Area
Management System to benchmark unit and regional performance
levels on operating standards and procedures
-
Measurement and improvement “tool”
contributed to the dramatic turn-around of chain performance
See more details here
-
New management system resulted in
consistent table service and improved service times
-
Food quality improved through greater
consistency
-
Labor costs were reduced ~2%
-
Owners sold significant share of
business to venture capitalists
See more details here
-
Reversed downward sales trend to an
upward 3-5% trend
-
Cut unit labor costs by 10-15%
-
Improved product quality without
raising cost-of-goods-sold
-
Established corporate marketing team
support for units
-
Established an area management system
of operating standards, procedures, training and management
See more details here
-
Trophy location launch a success
-
Company sales and profits increased by
2x
-
Company standards for friendliness,
speed of service, food quality, cleanliness, etc were met
-
Unit operating systems rolled into
smaller, existing units to improve guest experience and
company profitability
See more details here
-
Developed a 3-year profit and loss
proforma including a Labor Proforma and Roll-Out Plan for
unit expansion, area management, corporate support
functional groups, and senior management
See more details here
-
Food court build-out costs were
reduced by $250,00 per unit
-
Food court design improved sales per
square foot by 17%
-
Customers thrilled with new design
-
New design rolled-out into 12-15 units
See more details here
See more details here
-
Re-engineered production load through
new outsourced items and ingredients
-
Stabilized food quality
-
Eliminated an annualized $5 mm in
excess product waste
-
Established a product category
management food cost system
See more details here
-
Cut ticket fulfillment times to 15
minutes for first course
-
Improved and stabilized food quality
-
Cut BOH labor turnover in half
-
Cut BOH labor costs by 6 points
See more details here
|
Labor Cost
Management
Fine Dine,
Catering Complex
|
