Why You Need
|Greatly reducing the waste caused by |
|throwing away improperly cooked meat and |
having to cook a replacement item.
|Improving table turnover due to diners not |
|having to wait for their meal to be recooked.|
|Reducing the number of meals and other |
|benefits that are comped to customers to |
compensate them for their inconvenience.
|Increasing customer satisfaction by |
|consistently serving them the highest quality |
product, in a timely fashion.
|Reducing labor cost by reducing the number |
|of meals that must be recooked.|
|Requiring less skill to perfectly prepare meat. |
|This allows your skilled chefs to spend more |
time managing the kitchen or performing other
The Meatrix SystemTM is THE most accurate
technology available to determine the level of
doneness of meat. The system's accuracy and
repeatability will improve your profits by:
A Sample Case Study:
$75,000 Annual Profit Increase
A restaurant owned by a popular steak house
chain serves 1600 steaks per week. The
restaurant manager believes the grill staff does
an excellent job of preparing their steaks and
properly prepares 95% of their steaks. When a
customer points out that their steak is improperly
cooked (typically over cooked), the restaurant
manager typically has another steak and
associated side items, prepared for the
customer. He comps both steaks to the
customer. Often he offers other members of the
dining party a free dessert to compensate for the
inconvenience of having to wait for the
replacement steak to be prepared and eaten.
Given the number of steaks sold each week and
the reported 95% success rate of the grill chefs,
80 steaks per week are incorrectly prepared and
brought to the attention of the manager. Since
each steak is replaced and comped to the
customer, 160 steaks and associated side items
each week are prepared but not paid for.
If the steaks cost the restaurant an average of
$2.50 each and the associated side items cost
$0.50 per plate, the restaurant prepares $480
dollars of food each week and receives no
payment for the food. This represents an
expense of $24,960 of expenses each year that
brings in no income. In addition, if each
customer that received a comped meal would
have paid $15 for his meal, the 4160 annually
comped meals represent a loss of revenue equal
to $62,400. At the cost and price values
mentioned above, the restaurant realized a
$24,960 loss due to these meals rather than a
$49,920 profit (excluding absorbed overhead), a
profit swing of $74,880 annually.
Even if the grill staff could properly prepare the
steaks an astounding 99% of the time,
eliminating this waste would result in a $15,000
annual profit improvement.
Random exit polls of customers conducted at
multiple restaurants owned by the chain, over
thirty six months, showed that 30% of the steaks
prepared were not prepared correctly, as
ordered. Since restaurant management reported
only 5% of the steaks cooked are typically
replaced, 25% of the customers had incorrectly
cooked steaks but chose not to bring it to the
attention of their waiter or the manager. This
suggests there was significant room for
improvement in customer satisfaction.
Call Or Email Us Today!
Please contact us to learn how The Meatrix
SystemTM can improve your customer
satisfaction, operating efficiency and
profitability. We look forward to hearing
from you so we can help customize a
system to meet your specific needs.
Click here, to contact Imagitronix for more
information or to purchase your customized