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Narrator: "noodles and company is a restaurant leading the way in the quick casual dining world."
The visual displays the McGraw Hill red cube logo and McGraw-Hill Higher Education and watermarks multiple times in the video as the video proceeds. The video opens with the theme music playing. The visual displays the outer view of the restaurant named noodles and company. The outside of the restaurant displays a large red oval-shaped name board with a yellow outline and the name written at the center of the board. A spoonful full of noodles is shown on top of the two O's of the word noodles. The transition shows the inner view of the same restaurant full of customers eating noodles and the waiters serving the dish to their customers. The visual displays the view of the kitchen where the chefs are cooking the noodles and serving them in bowls.
Narrator: "In their rapid ascent into a growing number of markets, they've kept a close eye on the details. Viewing operations management as essential to their success. The company has spent significant time and energy focusing on their business processes and functions all in order to ensure hot fresh food is served to its customers in a very efficient manner. In today's rushed and stressed environment, quick food is often essential, but Noodles and Company was founded on the radical notion that customers shouldn't have to sacrifice quality when they need speed."
The visual displays the inner view of the restaurant and the customers of different age groups enjoying their meals. The kitchen view shows pasta being prepared for cooking, vegetables being cut, and noodles being prepared. The dining area shows happy customers enjoying their meals. The visual switches between the outer view and the inner view of the restaurant. The inner view shows some customers standing at a billing counter.
Narrator: "Quick casual's really born out of, a really a personal need for me to have high-quality food fast and I was in such a hurry all the time. And I was always forced to eat what I considered to be really low-quality fast food. And I felt there must be a better answer. Most of the pioneers in quick casual were seeking the same thing. This really high-quality, premium food experience, but fast."
The visual shows Aaron Kennedy, Founder and Chairman of noodles and company, speaking.
Narrator: "To offer the optimal experience for customers noodles and company carefully examines every aspect of their procedures and locations. From the lobby to the kitchen to the dining area, the company has leveraged every opportunity to balance quality food and quick service. Starting from the moment customers step into the restaurant, the company plans interactions to make them feel welcome and to ensure the best most desired food comes their way."
The visual displays the inner view of the restaurant where two customers are having their noodles, an employee preparing a noodles plate to be served to a customer, customers looking at the menu card, a chef cooking the noodles, and an employee serving a bowl of noodles to a customer. The visual now shifts to the outer view of the restaurant showing two customers entering the restaurant. The visual now shows the inner view of the entrance where the menu card is placed with an instruction board named How to noodle displaying instructions to place an order for the meal. An employee is shown taking a tray with the meals to be served to the customers.
Narrator: "The colors we pick, the things that are on the wall, where we place our menus, all those things are important to make it an easy experience, a comfortable experience because frankly if you don't think about it, then it's probably right. You know if I think about it, then something's wrong with this. I'm having to figure out well where's the menu."
The visual shows Dwayne Chambers, Vice President of Marketing of noodles and company, speaking.
Narrator: "This entry point for customers is absolutely critical for Noodles and Company. They are intently focused on matching customers with the food they're hungry for."
The visual displays the inner view of the restaurant entrance showing two customers entering the restaurant, other customers having their food, and two women standing at a counter and conversing with an employee to get guidance on ordering their meals. A small board with the words pick up in uppercase is displayed on the desk of the counter.
Narrator: "So our guests walk in and the first thing that they see is this how-to noodle plaque, which explains the ordering process at Noodles and Company. As well as it gives them an opportunity to look at a menu right away. If we don't have a greeter here, this really helps the flow of the line and helps the guests connect to the dish that they want, and really helps the process so that we're not guessing what we want to eat that day. One of the ways that we also can help the flow through the line is the guest having an opportunity to grab a beverage here from our ready-to-drink cooler. If the guest doesn't want that and they can go to our fountain station, you get your cup when you order and pay. And then you go and get your drinks while we're preparing the dish for them in the kitchen. As the guest takes an order one of the ways that we officially move them into the flow of our restaurant is by offering a no-signing of your credit card through DHL for any purchase under $50. Also, we have a number card that we give you for every dish that you can place on your table, and we bring the dish to you. You can go and get your beverage, you can sit down, you can get yourself all comfortable and the dish will be out to you in around five minutes."
The visual shows Ross Kamens, Executive Chef of the restaurant, explaining the process of ordering the food and billing. Ross Kamens takes the viewers around the restaurant to show the how-to-noodle plaque providing instructions on ordering the food, the billing counters, the ready-to-drink cooler, and the fountain station as he explains on how the customers are made to feel comfortable inside the restaurant. He shows a square-shaped number card with the number 18 to be used as a table number.
Narrator: "Tomato basil bisque, a small Cesar salad flatbread, two [inaudible]."
The visual shows the billing counter and an employee confirming the order for a customer by looking at the computer screen.
Narrator: "Once the customer has chosen their dish, the clock is running. Noodles and company promises a hot fresh dish served in about five minutes."
The visual shows an employee taking the ordered food to the customer's table.
Narrator: "Nobody wants to spend a lot of time waiting for their food. So, whether I plan to spend an hour or 15 minutes eating, I want my food quickly and so that relative place of quick we found at about five minutes is really what really pleases people in about the time. That's enough time that it's, that I feel like you did make it to order, but it's not too much time that I think I had to wait too long."
Dwayne Chambers, Vice President of Marketing, is shown explaining the time taken to serve the food to a customer.
Narrator: "Back in the kitchen, noodles and company works to give their team members the right tools for success. Every aspect of the kitchen is made as efficient as possible."
The visual shows the restaurant kitchen with two chefs cooking the noodles in pans and an employee putting salad onto the plates on a tray.
Narrator: "When the guest orders each dish pops up on the monitor. We have one here for the noodle station and one over here as well for the sauté line. The reason that, the dishes are prepared so quickly and that we can hit that four-minute and 23-second throughput time here in the back of the house is because of the division of tasks. So, it really creates this operational efficiency. So, the way we set up our line is very important. There is a specific way to set the line up so that the vegetables flow in the process of the dish. So we have the Japanese pan noodle dish here, penne Rosa here, number one selling sauté dishes, noodles on this side, vegetables on this side, free portioned beef, shrimp, and tofu at the end. Every little step makes a difference to help achieve the throughput that we desire. Each station has a job aide that allows the team member to succeed. You got to have the right tools if you're going to set yourself up for success. So the job aide gives the appropriate weights and the ingredients for each dish at the silver bowl and sauté station. So then the sauté cook, even if you're a new person on the line, you've never done it before, you can glance up and see when you're supposed to turn the heat on. When you're supposed to turn it off and the appropriate amount of sauce that goes in so that it's in the proper order and we get the best flavor for each dish. So the preheated pan is critical to throughput, but first and foremost we use 30,000 BTU burners and that really helps us get to the average of about three and a half minutes for each dish through the sauté line. The entire process is really quick. About 30 seconds with the guest interaction at the point of purchase. About a 15 to 30-second process here at the silver bowl station. Three and a half minutes through sauté and about another 30 seconds at the garnish station gets us to under six minutes every time with a steaming hot bowl of noodles for our guests."
Ross Kamens is shown in the kitchen explaining the process of preparing the ordered food. He points towards the computer screen to show how an order is displayed. He then shows the storage section for noodles, vegetables, and pre-portioned beef, shrimp, and tofu as he explains the importance of their arrangement. The visual displays the recipe cards hung in the kitchen giving instructions on preparing each type of meal served as Ross Kamens continues to speak. He shows the pan and burners of the stove used in cooking, as he highlights their importance and efficiency. Ross Kamens gives a break-up of time taken for each step from taking an order for a customer until serving the food.
Narrator: "We're a no-tip zone. We really haven't, we really don't want people to tip because we don't want that added pressure of having to worry about it. You know having to worry about well yeah, but when I go there it cost me this plus the tip. You know or how much should I tip or those kinds of things and so we really have made that an important part of our brand as well. And again it streamlines the process. Our guests don't have to clean up their table and take the stuff and go throw it away. We take care of that so we bus the tables and we clean it up for them because you know what, most people when they're done, they're done."
The visual shows Dwayne Chambers talking about tips and the cleaning process in the restaurant.
Narrator: "So we're in our walk-in cooler and I just wanted to share with you how fresh our vegetables and our produce and everything really is. We've got everything prepped today Friday the 19th. We prepped this morning; we prepped again this afternoon. They're very clearly labeled and marked for use first. The FIFA first in first out rotation is critical to making sure that we get the freshest ingredients to our guests. And it's also a just-in-time inventory program here where we only prep what we need."
The visual shows Ross Kamens standing inside a walk-in cooler where all ingredients are stored with appropriate labels displaying the date and use first instruction. He explains the purpose of storing the chopped vegetables and pre-portioned meat in multiple air-tight containers with labels and instructions.
Narrator: "By focusing on every element from entry to exit, visible and behind the scenes, Noodles and Company is able to deliver on its ambitious promise. Through efficient and smart operations, they're able to create the overall brand. A customer experience including quick, fresh, customized food, in a welcoming setting."
The visual shows different areas of the restaurant, kitchen, billing counter, and dining area where customers are enjoying their food.
Narrator: "Everyone that we hire in every discipline goes through some operations training, so they know the environment in which they're consulting in, in which they're working in because in the restaurant business no matter, we have a bunch of smart people in our central support office. They all create stuff because they're smart and they're competitive. All that stuff lands on a manager's plate. And the constant challenge is keeping them focused to only roll out the most important things that make the dining experience better and the restaurant manager more effective."
The visual shows Kevin Reddy, President and C E O of the restaurant, speaking on training the employees in noodles and company. The video shows the end credits with the theme music as follows: Executive Producer Bruce N. MacLean, World Class Communication Technologies, LLC. Producer/Director, Joel Sacramento.
Video has ended.
Described transcript ©2023 McGraw Hill. All rights reserved. No reproduction or further distribution permitted without the prior written consent of McGraw Hill.
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