Maverick Cuisine has developed the “ticket time cooking” program, that is the connection between the front of the house and the kitchen, and enables a restaurant to produce high quality food consistently in a timely and organized manner, that optimizes throughput, minimizes waste and uses labor efficiently.
Our experience in developing systems that fit different market segments, from quick serve restaurants (QSR) to fast casual, to high end dining and institutional foodservice:
- Quick Serve Restaurants that will do 80% of their business in two lunch hours, and to be economically viable, need a throughput of 250 to 300 customers an hour. This requires a system designed to have food ready to serve, a Menu Board that the customer understands intuitively, a POS system that is fast and efficient, and keeps payment times down to less than 20 seconds.
- Fast Casual that needs ticket times of less than 15 minutes, to do two to three table turns during busy periods. Restaurants that will do over 1,000 covers a day. Cooking times for the different menu items have to be rationalized and ideally kept under 8 minutes for all items. Menus and recipes have to be developed to meet these targets, and cooking platform designed to execute it.
- High End Dining that requires a calm environment, where high quality food flows in a timely manner out of the kitchen.
- Institutional Foodservice typically requires serving lunch or dinner to large quantities in a compressed amount of time, and the menu, production methods and kitchen have to be developed and designed to meet those needs.
A restaurant is about food and experience. Offering the customer a consistently good tasteful product, well presented, at the right price, and in a suitable environment is the key to running a successful restaurant.
Developing the concept, is the first step, or for existing operations, redeveloping concepts. A restaurant, be it a standalone or part of a multi-unit chain, is successful, if it knows its concept, keeps it simple, and remains true to it.
A restaurant should be more than just food or drink, it should be a place where one can go and enjoy every aspect of the experience. Comfortable environment, polite and helpful staff, excellent food presented well and in a timely manner, clean and tidy, and a place that one would want to go back to, time and again.
