Do You Have Great In -Store Operational Systems for Catering?

Operations, it’s where all the magic happens each day.  It’s your team working hard to execute and deliver a great product and experience.  I have been generally enamored with Edward Deming ever since I first read about him in college.  If you’re not familiar with him, he was one of the most influential people in the development of advanced systems within production and manufacturing facilities.  He is known for many things, and one of my favorite quotes is as follows; “A bad system will beat a good person every time”.

I am sure there are some great people working in your restaurants, but if you don’t have the right systems in place then the chances of duplicating that success daily just isn’t likely.

I put together a quick survey you can take to do a run through on where you stand with your current catering operations.  Below is also a grading scale.

Score 10-20: Barely Doing the Basic

You have some systems and resources engaged against catering, but you haven’t begun to tap into its real potential — you could be doing more harm than good.

Score 21-35: Getting There

You’re on the right track for solid operational execution, but you could be doing a lot better.

Score: 36-50: Truly Strategic

You understand that having strong, organized systems and dedicated resources is the only way to compete in today’s competitive marketplace.

Let me know how you did!


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