Have you ever gotten food at a QSR and not gotten exactly what you ordered? QSR, for those who don’t give much thought to restaurant classifications, stands for “Quick Serve Restaurant” and includes such fine establishments as McDonald’s, Subway, Burger King, Taco Bell, Wendy’s, Starbucks and…Dunkin Donuts, which we’ll get to in a minute.
My guess is that you have. It’s the type of industry that makes process improvement experts giddy with glee—so much opportunity to play hero. After all, the ‘defects per million opportunities’ (DPMO) are seemingly countless.
The reason I bring this up is that, given that tidbit of knowledge or supposition, you go into a QSR—or drive thru one—expecting a less than 100% delivery on your expectations. Not that you can’t be satisfied with what you’ve ordered—it just may not be exactly what you ordered. Lettuce is limp. Ketchup’s missing. You said “French” dressing and got “Ranch”. So it’s like the saying goes, “forewarned is forearmed”.
You do things like checking your takeout bag before leaving the place. Count the number of straws. Repeat the order back to the order taker. Say that it’s the orange-colored dressing, not the white one. You’re on guard. And that’s for you or me—the average Joe without any medical condition that might otherwise have us on super high alert when ordering fast food.
Now, back to Dunkin Donuts. So Danielle Jordan—who by now everyone knows is 47 and lives Read the rest of this entry »