Cracker Barrel 2008 Annual Report Download - page 21

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Our Food Tastes Slow-Cooked. But It’s Served
Nice And Fast. Eversince we lit the first burner on the stove in 1969, we’ve
been serving hearty,old time country favorites and introducing delicious new
items, like our popular Barbeque Chicken special, which debuted this summer.
Andthrough it all we’ve learned that one of the best ways we can keep guests
happy is by making sure our kitchen runs as smoothly as possible.
So,recently,we’vebeen focusing on a program we call “SeatTo Eat,” testing new
kitchen processes and better equipment configurations to increase efficiency
and improve the time it takes food to reachthe diningroom table. We also created
our “Recipe Right” program to help us prepare the best quality food while
reducing waste with new guidelines and innovativetools for employees to use—
like a new meatloaf cradle which makes it easier to lift the product out of the
dish with less breakage, saving us over $500,000 a year in food waste.
Putting Our Best Barrel Forward. In 2008, our “Best of the Barrel”
menu test expanded to include 30 stores. This simplified menu works to
highlight higher-margin, easy-to-prepare selections and to eliminate slow-moving,
low-volume items. During the course of the test, we’ve seen margins improve;
now we’re working to drive higher traffic by further refining certain dishes and
introducing tasty selections, like the three brand new “Fireside Country
19
Skillets™” we’ll be serving for breakfast. Our plan is to roll out the Best of the
Barrelsystem -wide by the end of fiscal 2009.