Restaurant Owners and Managers: Get Lean and Thrive




I think it goes without saying that restaurants have been hit extremely hard by COVID-19! With a heavy heart, you have laid off staff, slimmed to a minimal work crew for delivery service, or temporarily shut down operations. It may be hard to see right now, but there is a glimmer of hope on the horizon when your restaurant re-opens. The problem is dealing with lost revenue, food waste, opportunity cost and backed up bills. So, what can you do while you wait? Get lean and get moving!

A recent study shows that the average company is losing 20% to 30% of revenue in business inefficiencies.

Lean is all about removing waste from processes and increasing speed. What the heck does that mean?! It means serving more customers, flipping tables faster, establishing flow in the kitchen, and it means more profit and better customer experience.

Value Added 616, Inc. has made it possible for the team to work through your pain points before getting back into full-time operations. This work can be done virtually and still yield real tangible results – we have proven this with other clients. Regardless of your company’s size, our approach guarantees quantifiable results. And in such unpredictable times, imagine the assurance of emerging from this COVID-19 crisis more efficient than when you entered.

You may have some questions—maybe even doubts—don’t hesitate to contact me. But, if you’re ready to discuss how Value Added 616, Inc. could help you recover revenue, let’s schedule a meeting.

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Written by Dr. Lucas Chesla

Dr. Chesla is a retired United States Marine Corps Officer who faithfully served over 20 years. He is an accomplished Lean Six Sigma Master Black Belt with a robust portfolio of projects from a variety of organizations. Skilled in teaching, project management, coaching, mentoring, strategic planning, team building, conflict management and public speaking. His passions include understanding and interpreting personality profiles and body language.

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