Summary
Understanding the demand pattterns across outlets for Quick Service restaurants and implementing a dynamic resource allocation model helped our client rationalizee the strength of their frontline staff. We could reduce the team size by ~ 17% without affecting the peformance and service standards
Problem in Hand
A leading Quick service restaurant was highly overstaffed in anticipation of rush hours across its 100+ outlets in the city. This was having an impact on the profitability inspite of having a steady revenue growth. The existing resource allocation molel was dated and was based on manual inspection of past sales data coupled with the team experience. The existing model was failing with growing business outlets and volume..
Solutioning
We analyzed the sales trends waiting times for dine in customers across outlets and across different days and time intervals to understand the peak loads and waiting time for walk-in customers. A forecasting model was developed to predict footfalls and order volumes. Accordingly a new resource allocator was implemented to adopt a dynamic resourcing model.
Impact