Re-engineering operations in the fast food industry through engineering principles and lean methodologies.
THE PROBLEM The Stud Burger franchise set out to create an intentially limited take-away burger offering that would only source quality meat from sustainable farming practices. The challenge - how do you create a profitable business in a competitive market with high operational inefficiencies, food costs exceeding industry benchmarks (28–35%), large scale inventory waste due to over-ordering or lack of demand, and limited supply chain visibility.
THE SOLUTION Reisiger developed a lean hospitality management platform built on Six Sigma and industrial engineering principles,to transform the restaurant's operations into a streamlined, data-driven model. By deploying lean principles and design philosophies, efficiencies could be driven across workflows, optimizing farm-to-table supply chains with full traceability and quality tracking, and using predictive demand forecasting to power just-in-time ordering and inventory management automations. Through this data-driven approach waste reduction analytics could be monitor to minimize food waste in real time, while operational dashboards for live tracking of costs, performance, and quality metrics significantly increased the quality control systems of the business.
KEY FEATURES & BENEFITS - 26% food cost ratio achieved (South African average 35-37%) - 65% reduction in food waste through just-in-time ordering and real-time analytics - 50% improvement in overall operational efficiency by streamlining kitchen and supply chain processes - 35% increase in profitability through combined cost savings and process optimization
