Planning and Scheduling

Statistical Process Control

We use statistical process control to measure the amount of times in which food is delivered to the guest after the food is made. We refer to this as server run times. This is important because the time from which food is made and sits in the hot window can be crucial. It is the difference between a satisfied customer and a wasted item. 

Quality Certifications and Prizes

Everclean scores the store on cleanliness and how well they abide by restaurant regulations. 

Secret Shoppers present green (good) or red (bad) to servers / bartenders making sure they card for alcoholic beverages and do not serve alcohol to people who are underage.