There is a cost for service.
Making it easy for your customers to get excellent service delivery to enhance their experience with your operation depends on the style of service you design base on your menu, meal period, staffing level, occasion, service segment and customer expectation
The cost for service, as it is for the cost of ingredients, cost of production, and cost for preparation, assembly, presentation and packaging is no different to the airline recent a la carte pricing structure for travel to any destination. Early boarding, check bags, more legroom, purchase of Food and Beverage, aisle or window seats incur additional charges. It's your choice to choose the level of comfort you desire to experience. Similarly, for food service operators, airplane equal restaurant and destination equal menu dishes. To go, dine in, buffet, a la carte, action stations, open bar, cash bar you choose the service level and experience you desire to have.
A good bean counter will quantify the cost of each task it takes employees to handle the ingredients to add value. The purpose is to assign the time and cost to ingredients as they are handled along the value chain of turning raw materials into a wholesome dish. Knowing this cost, managers can pass on the cost to a meal depending on the level of service a customer request.
Each service segment has it standards for service with a little tweet here and there as the competition gets crowded with new players.
When this process is calculated then it becomes easy to develop a standard for service with the menu you serving, and by extension each dish. Furthering your knowledge of how many dishes your kitchen staff can produce per hour base on the menu.
Additional metric can be determined with this new information to measure the efficiency of your service staff and operation
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