Improving the production flow of hamburgers

Approach

  • 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.

 

Results

  • 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).

 

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