14 Jan New Year, New ReBel – Tips from the Owner of Gia Pronto
Yesterday, Marco Lentini, the owner of Gia Pronto restaurants, paid a visit to the kitchen at ReBel Headquarters. He spent 2 hours giving us feedback on how to improve the production of our product – ReBel Bars. When he first arrived, one of our leaders, Jarrett, gave him a tour of the kitchen and explained our 5 step process in making ReBel Bars: measuring ingredients, mixing ingredients, scooping the right amount of mix for each bar, shaping the Bars and finally, baking the Bars. After watching us, Marco provided constructive criticism on how we could be more efficient in our process. This was a great initiative which allowed us to get some good feedback from other small business owners on how to run a successful social enterprise.
Marco really stressed the importance of timing and keeping things consistent when it came to bar sizes. One example of a recommendation that he had for us was figuring out the maximum number of ReBel Bars that can fit in one Ziploc bag. This tip would have come in handy last Wednesday when we were understaffed and had to get a large number of ReBel Bars into bags without having time to count them all. Looking forward, this tip will also prevent inefficiencies in recounting ReBel Bars in the event that we lose track.
Another very helpful recommendation that Marco had was to figure out how long it takes to do each step (of production) and to build a system off of that. For example: If it takes us 6 minutes to package 100 ReBel Bars, we should always hold the crew to that standard.
Thanks so much for your support Marco! Your feedback meant a lot to us! Thanks for your contribution to our ReBel family. Be sure to check out Gia Pronto for some great sandwiches!
ReBel Love!
– Kevin, Kayla & Adisa
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