Creating Effective Standard Operating Procedures

“Your kitchen isn’t just making food. It’s delivering promises.” The Lifecycle of an Order – Step 3: Processing & Kitchen Operations The moment the order hits your POS or KDS, the real fun begins in the kitchen. This isn’t just a “back of house” step. It’s your production line. And in peak hours, every second counts. Here’s what matters for an operationally efficient kitchen: Workflow and Visibility. ✅ Make-line: A well-structured flow means faster prep and less confusion. Think of it like a relay — if one station slows down, the whole team does. ✅ Cross-trained teams: Staff should know more than just one station. This kind of agility means teams can flex when it’s busiest, keeping service smooth. ✅ Prep timers: Tools like QSR Automations or Syrve KDS give your team real-time visibility, reduce overcooking, and sync food with delivery times. ✅ Auto-routing with Biteberry DMS: Routing the right items to the right stations in the right order keeps things ticking — and reduce errors under pressure. ✅ Live inventory integration Systems like MarketMan: Restaurant Inventory Management, a Meal Ticket portfolio product and Fourth let you track stock in real-time, prevent shortages, and even automate reordering. When your systems are in sync: from kitchen to POS to dispatch, everything flows better. The result? Fewer delays. Happier teams. Hotter food. Happier customers. — 💬 What operational methods has made the biggest impact in your kitchen operations? — P.S. I’m currently exploring senior roles in hospitality operations and tech leadership. If you’re scaling and need someone who’s done this hands-on — let’s talk. — Follow me for the next part in this series: Step 4 – Dispatch & Delivery.

Step-by-Step Guide to Starting a Food Business 1. Choose Your Food Business Type Decide what kind of food business you want to start: • Restaurant / Café • Takeaway / Delivery • Food Truck / Kiosk • Bakery / Dessert Shop • Cloud Kitchen (online orders only) • Catering Service 2. Define Your Concept • What is your theme or specialty? (Indian, Chinese, BBQ, street food, health food, fusion, etc.) • Who is your target audience? (Families, working professionals, students, tourists) 3. Market Research • Study local demand, trends, and competitors. • Identify what’s missing in the market. • Find a strategic location (for dine-in or delivery reach). 4. Create a Business Plan Include: • Business name & logo • Vision and mission • Menu planning • Pricing strategy • Startup budget (rent, kitchen equipment, furniture, staff, licenses) • Monthly running cost estimate • Break-even and profit expectations 5. Get Licenses & Approvals You will need: • Food safety license (from local municipality or food authority) • Trade license • Health and safety permits • Employee health cards (in some Gulf countries) 6. Build a Great Menu • Start small with signature dishes. • Focus on quality, taste, and presentation. • Keep pricing competitive and profitable. 7. Find the Right Location or Setup • For dine-in: choose a high footfall area. • For cloud kitchen or delivery: choose an area with high online orders. • Ensure you have good kitchen equipment, ventilation, and hygiene. 8. Hire & Train Your Team • Kitchen Staff: Cooks, helpers, dishwashers • Front Staff: Waiters, cashiers, delivery staff • Train on hygiene, customer service, and consistency. 9. Marketing & Launch • Design a strong brand (logo, colors, packaging) • Promote on: • Social media • Local influencers • Food delivery apps (Talabat, Zomato, etc.) • Offers, loyalty cards, combos • Soft launch first, collect feedback, then go big. 10. Focus on Quality & Customer Experience • Maintain consistent taste and cleanliness • Listen to customer feedback • Build relationships and regular customers 11. Monitor, Optimize & Expand • Track daily sales, food costs, and waste • Improve based on customer reviews • Plan for growth: add new items, new branches, or online ordering

Last year, I spoke to the Operations Manager of one of our most successful multi-location franchises who transformed their entire approach by standardizing processes across every site. Here’s what they shared about scaling consistency with Workiz: CONVO IN SHORT: Operations Manager: Uniform systems across every location aren’t just a nice-to-have—they’re the backbone of our success. Me: Alright, that got my attention… what drove you to make that change? Operations Manager: When we opened our second branch, the inconsistencies between our locations started to show. Our customer experience was suffering because each site had its own way of doing things. We needed every franchise to deliver the same high-quality service, regardless of where they were. That’s when we partnered with Workiz. Me: So what’s the real game-changer here? Operations Manager: It’s all about aligning every process—from scheduling and customer follow-ups to inventory management—across all our locations. Without that, our teams were forced to improvise, and our clients were feeling the impact. With Workiz, every employee is empowered with a unified system, making every customer interaction seamless and consistent. It’s not just about technology; it’s about creating a culture of excellence. MY 2 CENTS: Yes, this might sound like a bold take, but there’s a lot of truth to it… We’re not scaling if we’re not building replicable processes. We’re not growing if we’re not delivering a consistent experience at every location. Years of rapid expansion can sometimes make us lose sight of what truly matters. Consistency should NOT be about: • How fast we can open a new branch • How many bells and whistles we add without a clear strategy • How quickly we can onboard staff without a robust framework • How many ad-hoc systems we juggle Consistency SHOULD be about: • Aligning every process to ensure the same high-quality experience • Empowering every team member with the right tools and information • Creating a culture where every location feels like home for our brand • Building an operational backbone that scales seamlessly We might have managed when our network was small, but in today’s competitive landscape, every touchpoint counts. Our multi-location success story is proof: standardization isn’t about stifling innovation—it’s about replicating excellence. Workiz has been the game changer, ensuring that whether you’re managing franchises or expanding to new territories, every branch tells the same story of quality and care.

This Steps for Restaurant Manager Before starting the Shift. 1. Prioritize Team Morale: Managing people is more important than managing plates. A happy team ensures smooth service. 2. Master the Floor Plan: Know every table number, seat position, and section. This precision builds respect among your team. 3. Understand P&L Statements: Your real performance is reflected in the Profit & Loss statement. Monitor food costs, labor percentages, and wastage closely. 4. Conduct Daily Pre-Shift Briefings: Spending five minutes daily can prevent fifty minutes of chaos. Communicate specials, VIPs, and expectations clearly. 5. Build Trust with the Kitchen: The chef is your ally. A strong relationship between service and culinary teams is essential. 6. Maintain Stock Control: While you don't need to memorize every item, you should be aware of inventory movements to manage costs effectively. 7. Handle Guest Complaints Constructively: View complaints as valuable feedback. Listen actively, resolve issues, and follow up to turn dissatisfaction into loyalty. 8. Lead by Example: Your body language, tone, and pace set the standard for your team. Consistency and calmness are key. 9. Implement Effective Systems: Develop Standard Operating Procedures (SOPs), checklists, and side duties to ensure smooth operations during peak times. 10. Commit to Continuous Learning: Stay updated on coffee trends, service innovations, technology, and industry developments to grow as a leader.

How to Successfully Launch 12+ Restaurant Branches Per Year? After speaking with Supy customers and drawing inspiration from the successful expansions of brands like ALBAIK Food Systems Co., Shawarmer - شاورمر, and others, I noticed a pattern among the brands that achieved success. All successful brands have these elements in place during expansion: 1. Scalable Systems: Implementing standardized operating procedures, including inventory management, staffing, and customer service protocols, ensures consistency across all branches. This is crucial for maintaining your brand’s reputation and customer satisfaction. 2. Financial Planning: Expansion requires robust financial backing. This includes funds to cover initial costs, ongoing operations, and unexpected expenses. Aim for each new branch to reach profitability quickly, providing the financial support needed for the next launch. 3. Location Strategy: The location of your new branch can significantly impact its success. Choose locations strategically, considering market research, foot traffic, competition, and local demographics. 4. Hiring and Training: A strong team is key to maintaining quality and brand consistency. Develop a streamlined hiring and training process to ensure your staff is well-equipped to deliver excellent service. 5. Supply Chain Management: A reliable supply chain is essential for smooth operations. Establish relationships with suppliers who can support your expansion rate and negotiate bulk discounts to optimize costs. 6. Marketing and Branding: Consistent branding across all branches is crucial. Develop a robust marketing strategy to build awareness and attract customers to each new location. 7. Technology Integration: Leverage technology to streamline operations. Restaurant management and inventory software like Supy, POS systems, and CRM tools can all contribute to smoother, more efficient operations. 8. Regulatory Compliance: Each branch must comply with local health, safety, and business regulations. Stay updated on these regulations to avoid legal complications and maintain your brand’s reputation. Put these measures in place, and you’ll be on the road to success. Have you successfully scaled a restaurant chain? If so, what would you add to the list? If you’re scaling and need support with procurement, inventory management, and business intelligence, drop me a message. I’ll be happy to share my experiences and help you navigate your expansion.

Toolbox in TPM/Lean : SMED Explained SMED (Single-Minute Exchange of Die) is a technique to reduce equipment changeover time less than 10 minutes. It is a critical tool to improve operational efficiency by minimizing downtime during transitions between production/process tasks. Key Features 1. Purpose:   - Reduce setup/changeover time to improve machine availability and productivity.   - Support Lean principles like JIT production by enabling quick shifts between products or processes. 2. Integration with Efficiency:   - SMED aligns with the goal of maximizing Overall Equipment Effectiveness (OEE) by reducing downtime, one of the major equipment losses. 3. Philosophy:   - Separate changeover tasks into:     - Internal tasks: Activities that require the machine to be stopped (e.g., replacing parts.     - External tasks: Activities that can be performed while the machine is running (e.g., preparing tools). Steps in SMED Implementation 1. Observe the Current Process:   - Analyze the existing changeover process to identify inefficiencies. - If you dont have any standard select most efficient videotaped setup   - Example: Record video of a die change on a press machine. 2. Separate Internal and External Tasks:   - Identify which tasks can be done while the machine is running (external) and which require it to stop (internal).   - Example: Prepare tools and materials externally before stopping the machine. 3. Convert Internal Tasks to External Tasks:   - Modify workflows so more tasks can be performed without stopping the machine.   - Example: Preheat molds or stage materials in advance. 4. Streamline Internal Tasks:   - Simplify and optimize internal tasks to minimize time by using ECRS Technique, will be explained separately   - Example: Use quick-release clamps instead of bolts. 5. Standardize and Document Procedures:   - Create SOPs for consistent execution of changeovers.   - Example: Develop visual guides for operators. 6. Train Operators and Monitor Progress:   - Train staff on new procedures and track improvements in setup times.   - Example: Use OEE metrics to measure reductions in downtime. Benefits - Reduces downtime caused by long changeovers. - Increases equipment availability and OEE. - Enables smaller batch sizes, reducing inventory and lead times. - Improves flexibility in MEETING CUSTOMER DEMANDS for varied products. - Minimizes waste by eliminating unnecessary steps in the setup process. SMED and TPM - SMED enhances TPM's focus on reducing equipment losses by addressing setup and adjustment losses directly. - It supports TPM's goal of empowering operators through training and continuous improvement. - Together, SMED and TPM help achieve Lean goals like waste reduction, higher productivity, and improved customer satisfaction. By implementing SMED, organizations can create more agile production systems that respond efficiently to changing market demands while maintaining high levels of equipment effectiveness.

30-Day ROI: One PO, ₹2,16,000 Saved. A top auto dealership group (5+ companies, 50+ locations) asked us to fix slow, error-prone commission and purchasing. We deployed open-source ERPNext, designed around their operating model—not a vendor template. 30-Day Outcomes -> ₹2,16,000 saved on Day-1 (OEM scheme auto-applied on the first Purchase Order) -> 10–12% expense reduction (PO policies, supplier price-history checks, automated commissions) -> Enterprise standardization: one common format across 5+ companies → 0 manual entry, near-zero training -> Governance built in: audit trails, Segregation of Duties (SoD), approval workflows Why this scales Design first (process • data • controls), then configure. Result: faster time-to-value, lower TCO, and no vendor lock-in—built for multi-entity environments. Details for operators (by function): -> Pre-Sales: disciplined follow-ups, guarded discounting, automated deal math, lead analytics -> Sales / Post-Sales: booking→delivery visibility; margin (fixed/variable, F&I); incentive automation; team dashboards -> Procurement & Capex: smart new-car PO automation (stock/backorders/in-transit/bookings); centralized buying; capex + depreciation tracking -> Finance & Compliance:no manual entries for sales/purchase; customizable reports; GST & TDS automation; optional Tally integration -> HR: centralized attendance; standardized payroll; on-time salary; KRA/KPI tracking & appraisals #ERPNext #OperatingModel #Governance #SoD #Procurement #FinanceTransformation #MultiEntity #Automotive #AutoRetail #Dealerships #Procurement #TCO

If You are a Food and Beverage Manager Focus on it!! As a Food and Beverage (F&B) Manager, several key responsibilities are crucial for ensuring the smooth operation and success of an establishment. Here are some of the most important aspects to focus on: 1. **Customer Satisfaction** - **Service Quality:** Ensure exceptional service standards to provide a memorable dining experience. - **Feedback Management:** Actively seek and address customer feedback to continuously improve offerings. 2. **Team Management** - **Recruitment and Training:** Hire skilled staff and provide ongoing training to maintain high performance. - **Motivation and Leadership:** Foster a positive work environment, encourage teamwork, and lead by example. 3. **Financial Management** - **Budgeting:** Develop and manage budgets for various departments, including purchasing, labor, and operations. - **Cost Control:** Monitor food and beverage costs, and implement strategies to minimize waste and maximize profitability. 4. **Menu Development** - **Creativity:** Collaborate with chefs to create innovative and appealing menus that meet customer preferences. - **Profitability:** Ensure menu items are priced appropriately to achieve desired profit margins. 5. **Inventory Management** - **Stock Control:** Maintain accurate inventory levels, ensure timely ordering, and avoid overstocking or shortages. - **Supplier Relations:** Build strong relationships with suppliers to secure quality ingredients at competitive prices. 6. **Compliance and Safety** - **Health and Safety Regulations:** Ensure compliance with food safety and sanitation standards to protect customers and staff. - **Licensing:** Maintain all necessary licenses and permits for alcohol service and food operations. 7. **Marketing and Promotion** - **Branding:** Develop and maintain a strong brand identity for the establishment. - **Promotions:** Plan and execute marketing campaigns and special promotions to attract and retain customers. 8. **Operational Efficiency** - **Workflow Optimization:** Streamline processes to enhance efficiency and reduce operational costs. - **Technology Utilization:** Implement technology solutions, such as POS systems and inventory management software, to improve operations. 9. **Customer Relationship Management** - **Guest Engagement:** Build strong relationships with regular patrons and ensure personalized service. - **Loyalty Programs:** Develop loyalty programs to reward repeat customers and encourage continued patronage. 10. **Continuous Improvement** - **Performance Monitoring:** Regularly evaluate the performance of the F&B department and identify areas for improvement. - **Adaptability:** Stay updated with industry trends and be willing to adapt to changes in customer preferences and market conditions.

Ever wonder how the world’s most efficient manufacturers design their workcells for maximum flow? Designing an efficient production cell isn’t just about grouping machines together. It’s about crafting an environment where people, processes, and equipment align seamlessly to maximize flow and minimize waste. Here are the key elements you should focus on when designing your cell: 1. Layout & Flow Proximity: Arrange workstations so that materials move in a smooth, unidirectional flow. This minimizes unnecessary travel time and reduces transportation waste. Accessibility: Ensure that tools and materials are within arm’s reach. Well-planned storage and shadow boards support quick retrieval. Ergonomics: Design the cell with operator comfort in mind. A layout that reduces physical strain leads to fewer errors and higher productivity. 2. Standardization Consistent Processes: Establish clear standard operating procedures (SOPs) for each task in the cell. Standardization not only boosts quality but also makes training new operators faster. Visual Controls: Use visual cues like color-coded labels, signage, and displays to guide operators and ensure that processes are followed correctly. 3. Flexibility & Adaptability Modular Design: Create a cell that can be easily reconfigured as demand changes. Modular workstations allow you to quickly adjust the layout without major disruptions. Cross-Training: Equip operators with skills to handle multiple tasks. A flexible team can adapt to process changes more fluidly. 4. Communication & Collaboration Team Integration: Encourage teamwork by designing spaces that facilitate communication. Open areas and shared workstations foster collaboration and quick problem-solving. Feedback Mechanisms: Incorporate methods for continuous improvement—like daily huddles or visual performance boards—to keep everyone informed and engaged. 5. Waste Elimination Lean Principles: Identify and remove the 7 wastes (transport, inventory, motion, waiting, overproduction, overprocessing, and defects). Every design decision should aim to reduce these inefficiencies. Flow Efficiency: Focus on one-piece flow to reduce batch sizes and cut down on waiting time between steps. An effective cell design transforms chaotic, segmented workspaces into streamlined environments where every movement adds value. By carefully considering layout, standardization, flexibility, communication, and waste elimination, you can build a production cell that not only meets customer demands but also drives continuous improvement.

How to Improve the Sewing Line capacity in the apparel industry ? 1. Optimize Sewing Line Layout ▶️ Efficient Layout Design: Design the sewing line with minimal movement. Arrange workstations in a logical sequence to minimize the time workers spend walking or handling materials. Workstations Organization: Group similar operations together to reduce unnecessary movement between different parts of the production line. 2. Streamline Workflow and Operations ▶️ Standardized Work Procedures: Develop and document standard operating procedures (SOPs) for each task. Ensure that every worker follows the same steps to reduce errors and improve efficiency. Reduce Unnecessary Movements: Implement lean manufacturing principles to minimize downtime caused by non-value-added movements, such as searching for tools or materials. 3. Increase Machine Utilization ▶️ Regular Maintenance: Keep sewing machines in optimal working condition to avoid breakdowns and downtime. Upgrade Machinery: Invest in modern sewing machines with higher sewing speeds, automated features, and improved ergonomics. Use Multi-Needle or Multi-Tasking Machines: These machines can perform multiple functions simultaneously. 4. Enhance Worker Skill Levels ▶️ Training and Cross-Training: Regularly train workers on best practices, machine operation, and troubleshooting techniques. Cross-train workers so they can perform multiple tasks, which improves flexibility and minimizes downtime. 5. Implement Lean Manufacturing Techniques ▶️ Kaizen (Continuous Improvement): Implement Kaizen principles to continuously identify areas of waste and inefficiency in the sewing process. 5S Methodology: Implement the 5S (Sort, Set in order, Shine, Standardize, Sustain) system to create a clean and organized work environment that enhances productivity and reduces time spent searching for tools or materials. 6. Increase Production Line Speed ▶️ Time Study Analysis: Conduct time studies to understand how long each operation takes. Identifying bottlenecks can help focus on areas that require improvement or additional resources. Work Standardization: Standardize sewing techniques and work patterns to reduce variations and increase speed. 7. Monitor and Optimize Quality Control ▶️ In-Line Quality Control: Set up in-line quality checks rather than waiting until the end of the process. This prevents defects from accumulating and reduces rework time. 8. Implement Production Planning and Scheduling ▶️ Capacity Planning: Ensure the availability of resources (e.g., fabric, workers, and machines) in the right quantities at the right time. Production Line Balancing: Balance the workload across different sewing stations to avoid overloading any single workstation, which can create delays and bottlenecks. #capacity #apparel #sewing #kaizen #sewingprocess #highlight #highlights #merchandiser #quality #gsd #industrialengineer #technical #garments