An International Fine Dine restaurant was facing a challenge of leakage in profits owing to heedless monitoring of their internal health & hygiene processes. They wanted to evaluate their Kitchen and Restaurant Infrastructure aspects to ensure minimal/no misuse

APPROACH

• A comprehensive, unannounced evaluation of the kitchen was carried out at a weekly frequency to ensure processes are complied with.
• Restaurant Managers/Heads at each location were equipped with the RedQuanta Tool to:
  1. – Ensure close monitoring of the kitchen, wastage, as well as proper utilisation of other assets
  2. – Measure SOP Compliance regularly to identify gaps in staff training, billing, and cash flow leakages

IMPACT

• Identified product wastage and curbed it by 15% leading to increasing in profit
• Real time insights through image bucketing lead to quick TAT for the company to take action. This resulted in 20% of the restaurant undergoing refurbishment due to the identification of some serious infrastructure issues
• The transition from a manual process to an automated CRM to capture data. This lead to 30% improvement in data quality
• Identified members who were not adhering to the policies