Comments on: Gordon Ramsay and TOC http://www.salesprocessengineering.net/2008/07/02/gordon-ramsay-and-toc/ The application of process-engineering principles (particularly TOC) to the sales process Wed, 18 Jan 2012 22:26:08 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Anthony Madariaga http://www.salesprocessengineering.net/2008/07/02/gordon-ramsay-and-toc/comment-page-1/#comment-3860 Anthony Madariaga Fri, 29 Apr 2011 05:44:14 +0000 http://www.salesprocessengineering.net/2008/07/02/gordon-ramsay-and-toc/#comment-3860 Great site, determined several something totally new! Subscribed RSS for later, wish to see more updates like this one. Great site, determined several something totally new! Subscribed RSS for later, wish to see more updates like this one.

]]> By: Justin Roff-Marsh http://www.salesprocessengineering.net/2008/07/02/gordon-ramsay-and-toc/comment-page-1/#comment-2480 Justin Roff-Marsh Thu, 06 Jan 2011 18:25:48 +0000 http://www.salesprocessengineering.net/2008/07/02/gordon-ramsay-and-toc/#comment-2480 Quite true. The restaurant industry is quite canny in this respect. And it's impressive that restaurateurs distinguish between tops (places at tables) and covers (discrete sittings) -- meaning that a resturant with 30 tops might actually have a capacity of 60 covers per night. Justin Quite true.

The restaurant industry is quite canny in this respect. And it's impressive that restaurateurs distinguish between tops (places at tables) and covers (discrete sittings) — meaning that a resturant with 30 tops might actually have a capacity of 60 covers per night.

Justin

]]> By: John McDougle http://www.salesprocessengineering.net/2008/07/02/gordon-ramsay-and-toc/comment-page-1/#comment-2470 John McDougle Thu, 06 Jan 2011 11:23:15 +0000 http://www.salesprocessengineering.net/2008/07/02/gordon-ramsay-and-toc/#comment-2470 This is a good example but it's not due to Gordon Ramsay's particular brilliance. He is just using the essential restaurant measure of 'covers' (ie table places) sold per day and week. The owner perhaps lacked basic knowledge of restaurant economics, which would explain her problems. This is a good example but it's not due to Gordon Ramsay's particular brilliance. He is just using the essential restaurant measure of 'covers' (ie table places) sold per day and week. The owner perhaps lacked basic knowledge of restaurant economics, which would explain her problems.

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