Labor Evaluation with and without Sous Vide

SITUATION

As part of the next evolution in identifying efficiencies in our culinary operation, we have been working with a major university team to further understand the evolution of menu engineering, creating efficiencies that impact positively our business model with the application of Cuisine Solutions.

PROBLEM

Labor shortages and inconsistencies in staffing levels can lead to disruptions in service quality and operational efficiency, posing significant challenges for food industry businesses. These issues often result in increased costs, reduced customer satisfaction, and difficulties in maintaining consistent product quality and service standards.

SOLUTION

Over the last 4 months, the executive team at a major university hotel, has accepted to be the pilot for the intent of engineering menus with Cuisine Solutions, we have showcased the reduction of labor and food cost, we have increase consistency and team moral while shortages of team members and heavy business demand is still part of our daily routine, the program has helped in reconfiguring staffing models for 2022.

BENEFITS

Reduction of 1 FTE at an average rate of $16.50/hour plus 35% PT&B

• Cost of food result in a marginal increase of .6%

(CS product compared to prior product cost for same menu items being produced).

• Waste eliminated to Zero

For more information, contact Robert Carkin at 202.430.8738 or [email protected].