Led by managing director Dean Kennett, the company asked staff a number of questions about quality behaviour and how they feel Just Hospitality performs, in order to “better understand what quality means to staff and what quality messages would resonate most as reminders to keep standards high.”
As such, experiments such as job swaps, visits to food markets, competitor benchmarking and a quality survey took place throughout the week, and revealed that staff are “good at thinking independently and willing to break the rules to deliver total customer satisfaction,” Just Hospitality said.
Kennett added: “This year is all about perfecting our business model that combines high quality food with a delivery service for companies that don’t want to give office space for kitchen space.
“We realise that we need to keep our standards high to retain and win new clients, so we’re always looking for new ways to improve our processes and deliver the best possible service to our customers.
“Launching a ‘hack week’ was a great way to formalise some of this work and get all our teams collaborating on a common issue.”
It also initiated the idea of using Just Hospitality’s existing social messaging app to help ensure that the “food leaving the central production kitchen is presented by the front of house teams the way the chefs intend.”
Development chef Susi Hester explained: “We were already using the social messaging app to talk to each other but we had never thought of taking pictures of the finished dishes and sending those to the onsite catering teams.
“It seems like a real no-brainer now and I can’t believe we didn’t think of it before.”