Consistency is vital to your brand and your restaurant’s reputation. And, it is indispensible in all areas of your operation. Take jams and jellies – they fall into condiment consistency.
For me, weekends include a toasted sweet French roll ritual. The local bakery plays host to this sojourn and the $1.62 for the roll – which Kranston and I split – is one of the best offerings in town, especially when we open the bag and find containers of Dickinson Blackberry Preserves within. We seldom use the preserves on the roll – since sugar doesn’t bode well first thing in the morning – but the jam finds its way to the small bowl on the kitchen counter that is now overflowing with
Kranston always takes the top half and I opt for the bottom of the roll. Both sides are generously buttered and the warm roll works perfectly as an after stall-mucking treat, especially for the price.
Last Sunday adter ordering the roll to go, we got to the car and opened the bag and found a major inconsistency. Kranston noticed we were only gifted with two containers of the preserves. On Saturday we were bonused with four containers. I mentioned the discrepancy and my partner observed that the two container bag was compiled by a petite girl who works the counter on Sunday.
On Saturday, a much larger, more robust young man had toasted, buttered, wrapped and placed the roll in the bag. He grabbed four containers of jam and now they top the bowl on our kitchen counter.
Condiment consistency seems like a small concern for everyone- except the accountant who reviews invoices. A small
On big server Saturday, the bakery adds a $1.34 to the cost of the roll. Considering the roll only costs $1.62 the bakery could sweet roll sell themselves out of business taking into consideration electric, butter, bag, napkin and plastic knife along with the Dickinson jam.
The only way to recover from a condiment catastrophe is to implement a policy and procedure to educate employees on jams and jellies.
Now I am sure there are owners who are currently thinking time is more costly than jams and jelly education seminars. But, they are wrong. Over the course of a weekend, condiment extravagance could run as high as hundreds of dollars for busy restaurants. And although this may not seem like an astronomical amount – especially if the restaurant is busy – over time it will add up to a profit that some restaurants would gladly take.
On top of the savings, the procedure sets a tone and an example for employees bringing to light the need to be cost conscious. Once your team realizes how important profit and loss is they will be more attentive to how many jams join that toasted sweet French roll each weekend on the trip to my counter.