Six Sigma and Resturants

Apply simple 5S (Or 6S, 6th S is Safety) for work place organization  & start pricking the low hanging fruits first.
Be precise while setting your -Sort-Shine-Set in Order-Standardize-Sustain-Safety Targets/goals.Train employees as much as you can. Soft Skills (Interpersonnel, communication, Smily face..etc.) are far more important than Hard skills(Statistical surveys, TQM, DOEs, Forecasting etc..). Start Auditing your system on a regular basis after first week.
You will see Amazing Results.
Wish you all the best.
Rajeev

Hi – This is not a Six Sigma project, this is a consulting project. I would start by benchmarking against other restaurants. Is everyone having the same problem?I would look at my cost structure, can some fixed costs be converted to variable costs?I would look at which menu items are more profitable. Can less profitable items and services be eliminated?Finally, look at your customers. Are they the “right” customers? Are they profitable? Make sure you get good customers, and discourage customers that cost a lot to serve (they only eat cheap items, no drinks or desserts, etc)Good luck

you wrote : “for the last three months the store has declined 20%-30% monthly before I was asked to assist. The biggest issue is cost. management has been replaced.”
What has declined? Sales? Profit?
You’ve had some suggestions, but maybe to the wrong problem..
 

Dear Sir
Exactly what are you looking for restarunt around? You have written that it has 20 to 30 % declined. what is this 20 to 30%. are they customers? or you are talking about the profit of the restarunt. If is is profit of interms of finance then you have to look in to finantial data and find out where you are spending more and the ways to bring down these expenses which finally will increase the profitability.
Or if it is interms of customers, then you have to look why your customers are unhappy and make the customer survey. where you can find out your lacunas/ shortcomings in services. You can ask for suggestions or you can lookback to your frequent complaints done by the customers.or you can have spetial offers to attract the customers.
Regards

How long has this restaurant been open and what changed 3 months ago before the 20% to 30% monthly decline in sales or revenue started? Restaurants by nature get the bulk of their business from Brand name recognition e.g Morton’s Steakhouse or as a result of referrals from neighboring hotels and institutions or past customers and most importantly repeat business. Has anything changed to affect the production from these channels? Is there a new competitor in town? VOC? You said a big issue is cost, Restaurants have a metric known and food cost and Beverage cost, that would recommend pricing for menu items. How healthy is that? Why was management changed anyway? Did they take the business with them? This need not be a deep six sigma project.