Again, not trying to pound on SNS or other's ideas, just a...
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Again, not trying to pound on SNS or other's ideas, just attempting in my believe to bring up an educational opportunity. - Not sure how much difference it would make as far as storage is concerned, since they've eliminated some items from the menu, O.K. possible valid point, but all those buns do take up a lot of space and sliders would be a big hit in my view also but requiring many buns  - Increased supply chain: Should have said increased supply chain "items" and possibly new supply vendors which is opposite of what I thought management was attempting to do (i.e. reduce items and reduce vendors). - Stove too small: If you are cooking 12 big burgers, or 36 little ones, what is the difference? Mathmatically that seems logical, but try that one at home and you may have a different view afterwards. Very subtle point, but logistically very big point in my view. - Destroys the cook's flow: Would be the same as assembling other burgers, only smaller. The workflow and ergonomics of preparing three smaller burgers is actually more than 3X the time and effort to prepare one larger burger. Again, try this at home. A very good cook with years of experience may get it down to 2X, but we are talking teenagers here. - Crushes the drive-thru: Same as the point above...again, may actually simplify the order because the sliders are easier to assemble. I think you miss the assembly time and especially the bagging time with the drive-thru. Again, very subtle point, but a big logistical time issue. Also, 3 sliders actually take up more room that one burger. Would that possibly increase your paper products? - Condiment use triples: This may be a possibility, but I would suspect the margins on the burger may be slightly higher because of that. Also the costs may be offsetting because there is no lettuce, tomatoes, pickles, etc. Veggies are as expensive as the meat patties these days on a cost per unit basis. Yes, I guess that would depend on what you put on the slider. However, in the areas which SNS operates condiments are a requirement such as at a minmum of a pickle (i.e. cultural thing). I love sliders, but think it is a risky step for SNS given their layout. Also, you know that little bin where that currently place the steak burgers prior to cooking -- I do not think that would work for sliders as they would get crushed when the pull them out given the current method. Cheers |
I hope this helps as SNS is in the shake business after all.