Looking under the hood

MURDOCH CONSULTING  will examine your entire operation with all its moving parts from kitchen flow, equipment use, utilization of products, to ticket time, food waste, service quality, POS, and more. An honest and objective assessment will identify what’s working well, what could be improved and what is not working.

By “looking under the hood”, we can discover potential inefficiencies, cost savings, and improvements in the back of house, front of house and, management procedures.

MURDOCH CONSULTING will begin by reviewing all the documents you have available (operational and training materials, recipes, prep procedures, cleaning procedures). With that understanding we will then come onsite to examine the restaurant space and kitchen layout, and to observe your operation live including opening and closing procedures, shift change, and line work during a rush and in slow time. MURDOCH CONSULTING will compare how your operation should function based on the information you provided and your guidelines with how it actually performs.  We will note any discrepancies and determine their sources, highlight gaps as well as strengths, and provide you with a thorough detailed assessment of your complete operation.

You will have a comprehensive set of recommendations that will improve your operational functioning, product quality, and customer satisfaction. The end game is to increase your bottom line and develop your sales.  

MURDOCH CONSULTING will also help you implement these recommendation and follow up with your results. We want to build a relationship with you that will outlived our time at your operation.