Solution by industry Food

BeepQuest It shares best practices for you to have a healthy monitoring strategy and to make a more natural deployment of your operational optimization strategy in a variety of industries.

Industrial Dining Rooms

Hidden Kitchens

Restaurant and Cafe Chains

Challenges

We know that supervision is elementary for the assurance of quality standards; However, there are a series of challenges that any restaurant or restaurant group will have to face in order to correctly process the data collected in the supervision, and have a real perception of what is happening in each unit. Among the challenges, the following stand out: Train your team in recipes, procedures and processes, preventive and corrective maintenance for kitchen equipment, align restaurant units with staff areas, and ensure service compliance by external providers, among others.

Any restaurant group or restaurant that encounters these challenges, and does not know how to solve them, is bound to find that its quality standards vary greatly from one unit to another. Ask any professional, and they will tell you that one of the most important pillars for their business is standardization and consistency in quality and service. This is why if you can't guarantee compliance with your standards, the one who takes the low blow is your brand. Your customers expect consistency in quality through all your concepts, and it is vital that you comply with it in order to grow your business, identify areas of opportunity, and develop continuous improvement processes.

For any type of restaurant scheme in the market, the standardization of the operation is essential to be able to guarantee the quality of the service, maintain consistency in the execution of the business processes in the living room, kitchen, bar, among others. For this, it is of the utmost importance that clear procedures are implemented for all operational milestones of your units and an effective supervision process that allows you to collect data and understand the real situation in each unit.

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Maintain food safety and quality certifications.

Offer a top quality service in the lounge and bar.

Efficiently manage shift changes.

Effectively manage inventory in warehouse.

Industrial Dining Rooms

Challenges

We know that supervision is essential for quality assurance in service, inventory management, and adequate monitoring of operating manuals; however, coordinating your operation and bringing it to a state of excellence requires solving many challenges.

We know that supervision is elementary for the assurance of quality standards; However, there are a series of challenges that any industrial canteen will have to face in order to correctly process the data collected in the supervision, and have a real perception of what is happening in each unit. Among the challenges, the following stand out: Having eyes on your entire operation at all times to ensure that your processes are executed correctly, documenting in an organized way the evidence of food handling and preparation, preparing action plans based on strategic decisions and following up on them to ensure that are properly executed among others.

Providing a service of industrial canteens requires a great effort to standardize effective procedures that guarantee your operation and ensure the quality of the service. The purpose is to provide a service of industrial canteens with the best standards of quality, service, safety, trust and complying with all certifications.

To achieve this, it is very important to ensure the quality of your service and your operation through extensive training of your staff and constant supervision of procedures and compliance with the daily tasks agreed in the dining room.

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Evaluate providers to ensure their service meets your standards.

Constantly rate your service in order to identify areas of opportunity and continually improve them.

Ensure control of schedules and influx of your team.

Build a consistent bar mount to ensure the same experience throughout all of your dining rooms.

Hidden Kitchens

Challenges

We know that supervision is essential to guarantee the correct execution of standards in our procedures. However, perfecting your operation to achieve operational excellence requires solving many challenges.

We know that supervision is elementary for the assurance of quality standards; However, there are a series of challenges that any hidden kitchen will have to face in order to correctly process the data collected in the supervision, and have a real perception of what is happening in each unit. Among the challenges, the following stand out: Have eyes on your entire operation at all times to ensure that your processes are executed correctly, document in an organized way the evidence of food handling and preparation, develop action plans based on strategic decisions, among others.

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Train your team constantly to execute the protocols correctly.

Have temperature control in refrigerators and freezers.

Ensure food safety to comply with governmental and institutional regulations.

Receive effective reports in order to have analyzable information.

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