What changed, in numbers
Our own client work, plus public case studies from the food business credited to their sources. Each one covers the problem, what was done, what changed and what you can copy.
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Cloud kitchen · Surat
Krave Kitchen
A busy delivery kitchen where the orders kept coming but the money did not.
38% → 31% food cost
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Restaurant startup · New York, USA · Public case study
Shake Shack
A park hot dog cart that tested demand for nearly three years before anyone signed for a permanent site.
~3 yrs as a cart before a permanent site
Read the case study →
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Menu and kitchen redesign · San Bernardino, USA · Public case study
McDonald's (1948)
A busy drive-in with a long menu closed for three months, kept only what sold, and built the kitchen around it.
9 items on the new menu
Read the case study →
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Food safety and SOPs · Western USA · Public case study
Jack in the Box
An outbreak traced to undercooked burgers forced a chain to write down, check and test every food safety step.
623 people ill in the 1993 outbreak
Read the case study →
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Staff training · USA · Public case study
Starbucks
A chain that felt its drink quality had slipped closed every company-run US store for one evening of retraining.
~7,100 US stores closed for training
Read the case study →
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Food cost and waste · 12 countries · Public case study
114 restaurants (Champions 12.3)
A study of 114 restaurants in 12 countries that measured kitchen waste, trained staff and redesigned menus.
7:1 saved for every unit spent
Read the case study →
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Restaurant turnaround · USA · Public case study
Domino's Pizza
A chain whose customers called the crust cardboard changed the recipe and said so in public.
+14.3% same-store sales, Q1 2010
Read the case study →
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Hygiene and audit · USA · Public case study
Chipotle Mexican Grill
A fast-growing chain hit by several outbreaks in one year, and the sales it lost afterwards.
-30% same-store sales, December 2015
Read the case study →
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Cloud kitchen growth · India · Public case study
Rebel Foods (Faasos)
A wrap chain that followed its order data into delivery and then ran several brands from each kitchen.
~70% of orders already came by delivery
Read the case study →
Recognise your own problem in one of these?
Tell us the symptom on a call. Thirty minutes is usually enough to name the cause.
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