What really changes
With one site, the owner tastes the food, knows the team and sees the numbers. With several, all of that depends on systems and managers. Gaps that were invisible become expensive.
The usual pressures
Recipes drift between kitchens. Suppliers and prices differ by site. Training depends on whoever is managing. Reports arrive late, in different formats, and tell different stories.
Share the foundations
Use one set of recipe specifications, operating standards and training pathways across the group, while leaving room for each venue’s personality.
Share the foundations. Keep the character.
Share the numbers
Every site reported in the same format, on the same day each week. Comparing like with like shows you where to help rather than where to blame.
Invest in site leaders
As the group grows, the judgement of each general manager matters more. Give them the tools and the authority to use them.
- Check whether your best selling dish is made the same way at every site.
- Agree one weekly reporting format.
- Ask each general manager what slows them down most.
Eight Rabbits was designed to scale from one venue to many: one system of standards, people and reporting under each venue’s own brand.
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