= HAPPIER GUESTS
> RE-Engineered Banquet Menu
> Paired Banquet, Dining Menus to Leverage Production
> Streamlined Inventory
> Improved Productivity
HEI was experiencing negative guest satisfaction scores in restaurants, room service and banquets. The menus were difficult to execute properly, especially in banquets, which slowed down the rest of the kitchen complex.
We began by re-engineering the banquet menu. Then we paired the banquet menu with restaurant offerings to leverage production. To further enhance throughput, we reduced the number of items purchased.
With food inventory decreased, and freshness and productivity increased, guest satisfaction was markedly improved.
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