Improving the production flow of hamburgers


  • Diagnosis and analysis of the new hamburger production and service.

  • Identification of the constraint that slows down customer service time.

  • Implementation of full kitting by grouping customer orders from the beginning to the end of the flow.

  • Improvements in operations, management, KPIs, training and standards, work station layouts, etc.

  • Improvements in production scheduling.

  • Control system for the Work In Progress.



  • The production flow of hamburgers, chips, beverages and ice cream throughout the process became much more fluid with reductions in service times of up to 60%.

  • A very significant reduction in incomplete or incorrect customer order fullfillment.

  • Upgrading several key production standards.

  • Important reduction in the stress level.


Assignment still in progress (national roll out).



Share this page :

© Marris Consulting
Who are we?
Legal notice

Social networks

Made by 2exVia
With MasterEdit®