Happy Hour Process Improvement!

It's true.  #Process improvement (or opportunities for process improvement) can be found just about everywhere.  #TGIF, so let's talk about one I recently saw at a favorite restaurant in my neighborhood.  

This place is a trendy spot specializing in a la carte tacos and margaritas.  They've been innovative throughout the quarantine, by offering not only takeout, but special menu takeout items like family packs.  They've even had margaritas to go (and they're tasty!).  But, they're innovative even when times are not "unprecedented" and full of chaos.

I noticed this little process improvement just prior to the pandemic.  I took some photos at the time because I was inspired by their creativity.

This process improvement is all about optimizing the lime squeezing process for their fresh margaritas, their highest volume item by far.  

First, let's talk about "supply".  They, of course, buy fresh limes in bulk by the box.  Those limes require preparation before they can go into "#production", (which is squeezing for addition to a cocktail).  The limes must be washed, the labels removed, and the limes cut in half so they can be used in the squeezer.

Next, let's talk about "#equipment".  There is one squeezer (like the one in the photo) at each end of the bar.  (I'll also note that this is an excellent piece of equipment.  It does a far superior job to any other citrus squeezing device I've seen.)  Multiple bartenders share these devices, because all their cocktails are made-to-order, but this can create a bottleneck.  And these are large devices, so more than two is space prohibitive.

Now, let's talk about "process".  No doubt, there are myriad ways one can approach the making of a margarita in this context.  And, no doubt, you've seen different bartenders use different techniques - some with great results, others with, well, big lines at the bar and unsatisfied customers (which also translates into lower revenue for all, of course - time & volume = money).

One bartender could start from scratch.  Retrieve one lime from the box, wash it, remove the sticker(s), cut it in half, retrieve a glass, wait for their turn at the squeezer/juicer, squeeze the two lime halves, then begin to build the cocktail in the glass.  In a high volume situation, like happy hour, s/he would likely create a big delay with this multi-step process.  

Another could prep the limes in bulk at the beginning of their shift by washing them, removing the stickers and cutting in half.  Then they need only grab two halves and get to squeezing.  This significantly reduces the delivery time for the bartender to get the order and deliver the cocktail.  

I'm the lucky beneficiary of a process study that took this a step further and optimized it to be even better.  And this company took a best practice and turned it into standard work around an optimized process.  They prep the limes, but in a different way.  They found a way to prep the limes in such a way that instead of requiring two halves (and two squeezes), a cross hatch on the top of the lime allows the whole lime to be a squeezed in one motion.  No line at the juicer now!  The bartender takes the order, gets the main ingredient of their cocktail in one motion, and the next bartender can step up and begin their next cocktail.  

Those fairly labor intensive margaritas fly out of that bar and their customers, including me, are truly happy at Happy Hour.  A smart somebody devised this method and the company adopted it as a best practice, so now everybody wins.  

I'm inspired by process optimization all around me.  Let my company help you find your "a-ha moment" and make your #processes #lean.  Or perhaps your company is managing a quality system compliant with ISO9001 and you'd like to get more value out of that effort?  We're all about uniting and leveraging your quality system with your continuous improvement efforts to get that value and get better quality!  Contact us today and cheers!