A compact format fails on throughput long before it fails on food. The menu that reads well on the board is often the menu that cannot be assembled fast enough at nine in the morning, which is exactly when the format has to earn its rent.
I model the peak first and write the menu to it. SKU discipline follows: fewer ingredients, more overlap between dishes, and prep that a small team can hold without a chef standing over it.
What is covered
- Throughput modelling against your real peak
- A menu built to counter assembly times
- SKU rationalisation and prep consolidation
- Equipment sized to the format, not to a full kitchen
- A training pack written so a franchisee can run it unsupported
- Opening support and a trading-week review
What you are left with
A format that holds at peak, and a training pack that travels to the next site without being rewritten.
One site proves the food. The second site proves the system.
