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Friday, December 9, 2011

Systems Model for Menu Change at Derby Dining Center

INPUT:

Human (Team Members)
Monetary
Facility Space
Food Products
Old Menu - TO DEVELOP
Equipment
Recipes
Time

TRANSFORMATION:


Set Goals and Mission / Vision
Develop Leader Initiatives & Training
Train Employees with New Systems and Operations
Empowerment of team and other employees through Menu development and design
Purchase new products and equipment
Train employees with potential changes in customer service needs. (perhaps allergen menu has been re-designed)

OUTPUT:


New Menu developed
Happier/Empowered Employees
Happier Guests/Customers
Redesigned more efficient purchasing system
Redesigned more efficient kitchen and production space

MEMORY:

Recipe Storage & Product Procurement system (i.e. Computrition)
Forecasting Numbers

FEEDBACK:


Customer Reaction - Are they coming back for more?
Front-Line Employee Reaction - Is it more or less difficult to serve/produce. - Positive or negative
Manager Reaction - Are meals easier to manage - Do we need more or less employees to produce?

CONTROL:


Vision/Mission Statement
Food Safety Regulations
Housing & Dining Services HACCP
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1 comment:

  1. BB's BLOGDecember 14, 2011 at 2:35 PM

    Daniel - what about the environment? More for output - financial control!

    ReplyDelete

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