CLIENT: The client for this project was a in the casual dining restaurant category that drove significant sales of plated breakfasts . They had some powerful strengths which were leveraged to create a more compelling value proposition for the existing and new customers.
FPG was asked to identify operational and quality issues as compared to typical industry norms and recommend the necessary solutions to propel their operations .
• FPG significantly Simplified Cooking Platform
•Methods to maintain Consistency in Food Quality were implemented
•Kitchen times were improved over 30%
•Kitchen labor costs were reduced over 10%
•Two implementations of the new prototypes in the pipeline