What we Did:
We analyzed the differentiation factors of the restaurant, what has been the cash cow products, and ranking products in terms of customer preferences.
We temporarily managed the restaurant to understand the ins and outs behind the managerial habits, staff behavior, and rendering of services.
We investigated the services delivered in terms of timeliness, quality, and customer experience.
We interviewed and surveyed repeat and new customers to understand selling points, strengths and weaknesses.
We investigated the operations of the staff in the backside, most notably the kitchen, storage, and food processing rooms.
We analyzed the area in terms of seat arrangements, take-home customers, home delivery systems, average wait time and average seating time per table.
We explored times of high traffic and demand (weekends, holidays, festivities, sports, seasons).
We analyzed the company's marketing habits and how they attract new customers, compared to competitors.
We analyzed the full product cycle and value chain, from supplier all the way to the customer.
We analyzed the company's finances to understand where the main problems are against optimizing returns.
We explored areas for improvement.