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HOSPITALITY OPERATIONS

Restaurant Upgrade

A busy independent restaurant with cooks serving from copper pots at the counter and customers seated at long tables.
DOSSIER // REF 02-HSP
FIG. 02 — Pass-through cadence and seating turnover velocityON-SITE DIAGNOSTIC
ABOUT THIS CASE

A practical examination of restaurant operations, workflow coordination, and customer experience to identify opportunities for improving how the business functions.

AREAS EXAMINED
  • Workflow Coordination
  • Operational Flow
  • Customer Experience
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