We conducted a full-scale operational audit, analyzing labor standards, equipment use, and service flow during peak hours. The findings revealed long production times, excessive movement, and bottlenecks that slowed throughput—especially with hot food and bowl prep—confirming the need for a major operational overhaul.

Using operational data and in-cafe observations, we redesigned the production area to minimize movement and maximize efficiency. New bowl stations, upgraded hot food holding, and improved task adjacencies aligned labor and equipment, resulting in a faster, more scalable operation ready to support growth in both existing and new locations.