Case studies
See how Gastroplan's restaurant consultant has helped restaurants create savings, higher revenue, better kitchen flow and more consistent daily operations.
9
Case studies
5
Confidential cases
Documented results
Savings, revenue, kitchen flow and emergency operations support
The first five case studies are anonymised for confidentiality. Results and qualifications are presented as described in the source material.
Shared ordering lists, better rotas, streamlined workflows and renegotiated supplier agreements reduced costs across three restaurants.
Highlighted result
More than DKK 500,000 in annual savings
A clear small-plates structure, simpler table numbers and better kitchen tickets made it easier to increase sales and maintain service speed.
Highlighted result
Higher revenue and faster service
Simple worksheets and better production planning allowed the cafe to use quiet periods productively and handle busy periods with its existing team.
Highlighted result
Approx. DKK 200,000 saved without additional hires
A review of the kitchen, planned expansion, workflows and recipes helped the restaurant reduce bottlenecks and work towards annual savings of DKK 1 million.
Target for the project
Target: DKK 1 million in annual savings
Following an overnight kitchen fire, Gastroplan's restaurant consultant and project manager coordinated cleaning, documentation, new equipment and alternative production.
Highlighted result
Full service resumed within 24 hours of the insurer's approval
Signature dishes, a sharper menu structure and a better kitchen flow created clearer operations and a substantial increase in revenue.
Highlighted result
New revenue record within two months
A clearer direction, better-defined roles and optimised workflows created a stronger foundation for day-to-day operations.
Highlighted result
Clearer concept and more predictable operations
Optimised workflows, adjusted recipes and more focused purchasing brought greater calm during service and better use of ingredients.
Highlighted result
Faster service and better use of ingredients
Dishes, recipes and practical worksheets made the French menu easier to adapt, teach and execute consistently.
Highlighted result
Easier training and consistent execution
Gastroplan's restaurant consultant can review operations, menus, staffing and workflows and identify the improvements with the greatest impact.
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