Restaurant group saved more than DKK 500,000 a year on purchasing, staffing and workflows

Purchasing and ordering were handled differently at each restaurant. The group lacked shared ordering lists, a consolidated supplier overview and a consistent method for monitoring prices and consumption.

Rotas were not consistently based on the restaurants' expected level of activity. Several routines also depended on the individual manager, making it difficult to compare performance and sustain improvements across locations.

Gastroplan's review showed that the savings would not come from one single area. The potential lay in combining better purchasing, stronger agreements, more accurate rotas and simpler workflows.

The main opportunities were:

• More consistent purchasing and ordering.
• Fewer unnecessary products and suppliers.
• Better alignment between staffing and activity levels.
• Clearer roles and responsibilities.
• Shared performance monitoring across the restaurants.

Gastroplan created shared ordering lists and introduced a more consistent purchasing structure. The product range and supplier base were reviewed, and the relevant agreements were renegotiated.

The rotas were adjusted to reflect each restaurant's actual needs and expected busy periods. The pay structure, roles and responsibilities were also reviewed so that resources could be used more effectively.

Key workflows were brought together in a simple structure that managers could use across all three locations. This made follow-up easier and reduced reliance on local habits and verbal instructions.