Case study

Improving kitchen operations

With over 150 sites nationwide, Loungers has grown at a pace since it was founded in 2002.

An operational review

The initial project objectives were to work with the business leaders to look at how they could standardise kitchen layouts and processes with an aim of improving staff retention whilst also improving consistency and quality of their food offer along with improving speed of service. These foundations would help underpin the business's ambitions growth plans.

We visited 15 sites across the country, spending time in each of their kitchens to get a full understand the business across the estate. We learnt as much as we could about the business – from operations to people to equipment, kitchen layouts, supply chain, dishes and more. Armed with all of our insights and learnings, we produced a report for Loungers head office where we detailed our findings and summarised our improvement recommendations into a strategic plan and planned a gold standard kitchen operation.

Trialling a new vision

Following on from our report and presentation to the Loungers board, they agreed to trial our vision in three of their sites. This meant shutting the sites for a number days for a full kitchen refurb before the sites 're-launched' with new kitchen layouts, different equipment, new training and new operating processes.

The three sites were monitored closely for a number of months, feedback was gained from staff and data points reviewed. The improvements and effects were clear – this was a winner. We finalized a future rollout plan which is now being driven through the business. All new sites are built based on our gold standard layout design, smart equipment improves food consistency and quality and the operating systems allow team members to learn the ways of working quickly. Loungers are a great business to work with and they are setting a new standard in the casual dining and pub sectors.

Our work