Burrito Case Study
How QSR Customer Saw a 5.6x ROI Within a Year Applying Restaurant AI
AT A GLANCE
A customer focused on serving fresh Mexican food came to PreciTaste with the challenge of keeping their ingredients freshly stocked at their front-of-
house while avoiding food waste and being
understaffed. Through deploying the Prep
Assistant to optimize bulk prep and enhancing the
solution with vision sensing, the stores
implementing the system saw consistent,
significant improvements in labor efficiency, speed of service, freshness and ultimately sales.
CHALLENGES
Due to being understaffed, the customer saw stores often fail to meet the highest freshness or safety standards, and decreased speed of service due to stock outs. This regularly caused a plateau in sales as the customer experience was being tarnished and managers were focusing more on keeping up with operations than customer service.
SOLUTION
By implementing the Prep Assistant, which automates internal prep processes previously done with manual estimates, crews were able to
prep more efficiently with less crew members. Enhancing the system with vision sensors to monitor the exact fill levels of each hot and cold
ingredient created greater efficiency as crews were now also being guided on what to prep and cook when based on predicted demand in comparison to the amount of each ingredient in the pans. For instance,
a 70% fill level during the lunch rush required immediate cooking of a fresh batch whereas 30% at 2 pm was sufficient with less store traffic.
Speed-of-Service
Labor Efficiency
Customer
Experience
Sales
BENEFITS
1. Out-of-the-Box Solution with Ability to Enhance
The Prep Assistant was ready to deploy, and up and running in days. This allowed for instant results, which were then strengthened further through vision sensing enhancements.
2.Seamless Adoption & Minimal Crew Training
With an easy interface and intuitive reporting, we saw strong adoption in days with little crew training for current and new employees, and that managers were able to better structure their teams through ongoing, actionable insights.
3. Improved Crew Experience & Guest Experience
Overall, the Prep Assistant and vision sensing addressed each of the operational challenges ultimately resulting in the customer's primary goal - creating a better crew experience, which led to a better guest experience. As a manager put it, PreciTaste "took the chaos out of the kitchen".
KEY METRICS
PreciTaste measured performance of stores
using the Prep Assistant + vision sensing vs. those that were not. These are the results:
68%
Decrease in minutes of
unavailable food
29%
Increase in labor efficiency as 5 crew members performed the same tasks as 7 with our solutions
2/3
Fewer stock outs, leading to more immediate order fulfillment
4.6%
Average increase in sales over a one year period