Clarion Group
Case Study

Countering the Effects of Layoffs

Like many companies, a high-tech firm had to reduce staff. The food service contractor complained that the reduction made the operation unprofitable and requested financial relief.

Management asked us to evaluate the food service program, determine actual conditions and recommend solutions. We spent two days on-site to observe the operation and reviewed operational and financial reports.

What We Found: From the customer’s perspective, the service was okay, but hadn’t changed much in several years. The servery and a coffee kiosk in the dining area were neat and attractive, but “the same old thing.” The menu selection was unexciting.

Hot food generated only 15% of sales. Wages for the chef and two cooks equaled 77% of those sales. Most revenue came from the deli sandwich station and the salad bar.

Our Solutions:

  • Introduce exhibition cooking to order and eliminate one cook’s position.
  • Refresh the menu and add features to match customers’ preferences.
  • Introduce an all-debit card payment system. Debit card customers spend more. Thirty hours of cashier time can be eliminated.
  • Introduce on-line ordering so a customer’s meal can be ready when he/she arrives.
  • Revitalize the servery and coffee kiosk with fresh decor and merchandising.
  • Implement a new, customer-involving promotional program.

Outcome: We presented these recommendations to our client and the contractor’s regional vice president, and assisted in their implementation. Sales rose, not to where they were before the layoffs, but enough so that the food service continues to be self-sustaining and profitable to the contractor.

We tailor our efforts to fit your situation.

Talk to us about your vision for your food service operation—
    Contact Clarion Group

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Clarion Group Clients

Organizations we have helped include:

  • Gannett Company/USA Today
  • U.S. Naval War College
  • Inter-American Development Bank
  • Phillips Exeter Academy
  • Bryant University
  • Panasonic Corporation
  • LeBoeuf, Lamb, Greene & McRae (now Dewey & LeBoeuf, LLP)
  • Saint Anselm College

Visit our Clients page for a more complete list

 

 

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CLARION GROUP Food Service Consultants, P.O. Box 158, Kingston, NH 03848-0158
Phone: (603) 642-8011    Fax: (603) 642-7744    

Offering food service facility design, food service management consulting, facilities management consulting,
sustainable food service facility design. Nationwide food service consultants.

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