The customer, a global fast food chain, were frustrated by the performance of their current products and asked SYR to assess their existing products and procedures. We were challenged to find alternative products that would provide a solution to the high volume of equipment that was breaking and the high volume of equipment usage within their restaurants.
Our first task was to understand the environment, identify the current range of equipment and observe how it was being used. By experiencing the working practices first-hand and completing detailed assessments across a network of restaurants, we were able to identify the reasons that the current equipment was not suitable for the task. The main issues were the durability of the equipment being used and the effectiveness of this equipment, however this was further compounded by operatives’ daily cleaning practices.
The customer also laundered mop heads and wanted a product that would not shrink. The mop head also needed to be able to absorb greasy deposits easily, but release these deposits effectively during immersion in the bucket system. Cotton mops were completely unsuitable, as they had a lifespan of only a few days and during this time they would rot, decompose and have an awful smell.
With our customers’ agreement, we identified 4 key areas that we would address, these were; 1. non-ergonomic traditional Kentucky buckets that were unsuitable, 2. lobby pans, used to collect debris from front of house, that were constantly breaking, 3. brooms, used to collect debris from front of house, that failed to collect debris and 4. cotton mops with a short lifespan and ineffective cleaning result.