Answer to Question 1
2
Answer to Question 2
Has the quality level of each menu item been established with each team
member?
Has the customer profile for the menu items been clearly identified?
Has the foodservice establishment confirmed its menu acceptance by
customers?
Were the customers involved in determining the menu?
Is there a clear relationship between customer expectations and the kitchen
team?
Are the customer satisfaction levels measurable? If not, can they be made
measurable?
Have all team members been trained to fulfill their roles?
Has team responsibility been identified in each quality step?
Has the menu been evaluated to ensure consistent quality levels during busy
periods?
Is there a shortfall between actual and target quality levels?
Is there an opportunity to achieve better than target at no additional cost?
Does the target level reflect competitive best practices?
Can everyone on the kitchen team contribute to solving the problem?
A theoretical photosynthetic response curve.
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