IHE often equates an operations assessment to “taking a look under the hood,” examining each moving part of
your restaurant in an effort to identify what’s working and what’s not. By performing an objective assessment
of a concept, IHE can discover potential efficiencies, cost savings, and improvements in the back of the house, front of the house, and management procedures.

While each operations assessment is customized to meet the needs of each unique foodservice concept’s
the situation, IHE always begins by thoroughly reviewing all operational materials, training documents, and recipe
books prior to visiting the physical restaurant space. Armed with an understanding of any outlined systems
and processes, our representatives spend time onsite, from pre-opening to pre-closing, to experience all
dayparts, in addition to pre-preparation, shift change, and end of day systems. IHE will also compare any
written standards to reality, noting variances as well as bringing to light any gaps in operational systems and

You can then expect to receive a holistic yet detailed assessment of your complete concept. At its conclusion,
you’ll walk away with a comprehensive set of recommendations that will improve operational excellence, food handling, product quality, and guest satisfaction, boosting both top-line sales and bottom line profits.

While single-unit restaurants can benefit greatly from expert opinion and an objective outsider’s view, it is
critical for growing concepts to establish standardized systems and processes to efficiently and sustainably
grow their brand.