A restaurant group offloads 40 weekly prep hours to the line
Six locations were each making the same three signature sauces by hand. Bottling them centrally freed kitchen labor and opened a retail revenue line.
The challenge
Each kitchen produced its own sauces, so the product varied by location and consumed roughly forty hours of skilled prep labor every week. Guests kept asking to buy bottles the group had no way to produce.
What we did
Discovery identified the three highest-labor items. Test kitchen sessions matched each recipe at line scale, with the executive chef approving the result before production. The group runs bulk back-of-house formats for the restaurants and retail bottles for on-site sales off the same approved recipes.
The outcome
Prep labor moved back to the menu, every location now serves an identical sauce, and retail bottle sales became a new margin line the group did not have before.
Our cooks are cooking again instead of filling squeeze bottles, and the sauce is the same in every dining room.
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