It was right to prove the savings in another control group before rolling out to 300 restaurants across the estate. This second phase has delivered class leading growth on 5 stores – outperforming similar huts by 7%. We have found a formula that maximises our assets, people, and menu design, creating a better and better customer experience.
Craig Elwin
Senior Manager
Benefits of using Suiko for the programme:
This equates to a a potential £29M annual profit increase for a group wide roll out. We are now preparing the scale up.
We have proved the formula on one hut, this is the completion of the first wave of roll out in preparation for a group wide programme.
This is about business growth. The first phase roll out huts are now producing on average £2K per week more than the control group
We have proved the formula on one hut, this is the completion of the first wave of roll out in preparation for a group wide programme.
This is about business growth. The first phase roll out huts are now producing on average £2K per week more than the control group
We have codified the restaurant formula driving practices to achieve results:
“It is the very practical approach you adopt; the focussed, action-orientated diagnostic phase, the emphasis on setting up sustainable team ways of working, the help educating/aligning Head Office thinking, the simplicity yet impact of your methods. These are huge value-adds and what differentiates Suiko from other partners in this field.”
Kate Noakes
Director Innovation & Change
Pizza Hut Restaurants UK
