“We implemented production technical sheets in three plants. We reduced raw material waste by 18% in the first quarter. The team now follows a single criterion for each batch.”
Franchises and food plants in Argentina are already optimizing their processes with our consulting. These are some indicators that reflect the real impact of standardization.
Franchises and food plants share how recipe standardization transformed their daily operations.
“We implemented production technical sheets in three plants. We reduced raw material waste by 18% in the first quarter. The team now follows a single criterion for each batch.”
“The operating procedure manuals allowed us to train 40 cooks in two weeks. Before, each location interpreted the recipe its own way. Today the flavor is identical across all branches.”
“The cost calculation per ingredient helped us renegotiate contracts with suppliers. We identified three inputs that represented 40% of the expense and adjusted the formulas without losing quality.”
“We went from having recipes on loose sheets to a digital system with updated technical sheets. Weighing errors dropped by 30% and order assembly time was reduced by 12 minutes per shift.”