Located in the heart of the city, Folk’s Collective is a pub restaurant which offers a wide variety of Asian cuisine on top of their Thai specialities. The company has a staff strength of 35.
Investment in new machines and equipment helped to streamline operational processes and improve productivity.
Challenge
The company needed to increase productivity to overcome operational challenges and improve business workflow to be able to serve more customers.
Limited space in the kitchen freezers meant that workers needed to do more regular stock taking and place orders for ingredients more frequently. They also had to manually prepare ice and transport it from the kitchen to the bar.
Food ordering and payment was a manual process which resulted in wasted time and errors.
The accounting process was time consuming and staff sometimes lost track of orders, especially during peak periods.
Solution
The company decided to invest in new equipment such as larger freezers to help increase cold storage capacity to allow the company to benefit from economies of scale and reduce the frequency in which staff needed to take stock of items and place orders.
The company also brought in ice machines and an ice maker with a storage bin, which automated the process of making ice and physically storing large quantities of the ice.
Other kitchen equipment such as an electric fryer and gas fryer helped in the production and preparation of food, saving time and leading to higher productivity for workers.
An eMenu and self-order kiosks allowed customers to self-order and make payment wirelessly. These have reduced the waiting time for customers to get their orders taken by staff.
Overall, productivity has improved as workers are now better focused on customer service. A point-of-sales system which allowed computerised recording of transactions also has helped save time during accounting and allowed staff to have a better oversight of orders placed.
A closed-circuit video system which enabled supervisors to monitor the safety and cleanliness standards in the kitchen and around the outlet’s operations has reduced the time spent on physical inspection.
