OPERATIONAL EFFICIENCY & SYSTEMS THINKING
One Brand, One Standard: Fixing Product Drift in a High-Growth Restaurant
Client Snapshot
Industry: Multiunit Restaurant
Company Size: 50 employees
Stage: High-growth startup
The Challenge
Despite operating under the same brand, three restaurant locations were delivering inconsistent versions of core menu items. This led to customer confusion, quality complaints, and a lack of brand trust across the region.
Role
Brought in as a project-based operations professional to identify inconsistencies, standardize processes, and establish systems for scalable, repeatable product quality.
The Approach
Identified the menu items most impacted by inconsistency
Assessed points of deviation and implemented SOPs and measurement tools
Product-tested multiple preparation approaches
Standardized the best-performing method and rolled out company-wide training
Launched a commissary kitchen model to centralize production of core components
Designed an ordering system to support all restaurants, with ongoing waste tracking
Embedded a continuous improvement loop based on data and feedback
The Outcome
Achieved consistent product delivery across all locations
Built brand trust and increased customer satisfaction
Reduced waste from incorrect orders and quality complaints
Increased throughput reliability and identified top-performing menu items
Created a foundation for continued scaling with quality controls in place
Why It Matters
Inconsistency erodes trust fast — but with the right systems, consistency becomes a competitive advantage that grows alongside your business.
