Business Services • Posted 1 month ago
Two of our six kitchens sit at 3.9 while the others hold above 4.4, with the same menu and the same recipes. We have theories and no evidence. We want somebody to spend time in both kitchens, work through the order and complaint data with us, and come back with a plan that names causes rather than listing best practices. Someone who has run or turned around a food operation. Consultants who have only read about it will struggle here.
