List view
1 | Our Approach
1 | Our Approach
2 | Our Existing Offerings
2 | Our Existing Offerings
3 | Case Study: Tebay South Stations
3 | Case Study: Tebay South Stations
4 | Stations Overview
4 | Stations Overview
5 | Food to Go Overview
5 | Food to Go Overview
6 | BOH Catering Space
6 | BOH Catering Space
7 | Space Planning
7 | Space Planning
Tebay South Kitchen Stations
Learnings
Introducing the stations model into Tebay south, has shown us:
- Throughput is increased by dispersing customers to multiple service points and increased number of tills.
- Improved speed of service through better designed service counters, faster coffee machines and a quicker-served food range .
- Flexible opening hours of individual stations support with peaks and troughs, as well as managing overhead costs.
- Food quality can be improved through better menus, supported with better training, team structure, cooking and display equipment.
- Actively Demonstrating our craft as makers and chefs through open kitchens and fresh preparation of food front-of-house – we’ve got nothing to hide!
- Don’t underestimate the ‘kitchen station’.
- The dishwash/clearing of tables process needs careful consideration – size/space, location, storage.
- There is many benefits to having ‘independently operated stations’ rather than central production areas for short shelf-life products such as sandwiches/salads.
- Training is Key!