That's really cool. I gotta say as an employee, the system was pretty awesome. My store also had computers for the POS which were orders of magnitudes better than any restaurant I had worked, which probably helped as well.
I worked a corporate store, which might be a difference. But I remember our awards being only based on orders delivered, time until ready for delivery, and customer reviews. I was told actual delivery time wasn't up for awards because they didn't want to encourage reckless driving. There also wasn't any sort of GPS system for drivers, so tracking that would have been unreliable anyways. I was one of the only guys with a Garmin and the old-timers made fun of me for using it.
I'm surprised there wasn't more profiling the data for bottlenecks on the menu. I remember several improvements while I was there. The bottle for the garlic crust sauce was changed which made it way less messy to use. And the pan pizza underwent like 5 revisions. I think my store was one of the first to trial it because at first it underwent changes every other week. The first version took at least 3x as long as a regular "hand tossed" pizza to go from ordered to oven. It was such a pain. They eventually made it as fast to make as a regular pizza. I always assumed they were using the tracker system to help notice this.
> The fun logic was in profiling stores and making predictions about ingredients requirements.
So here's a funny story. Every weekend my store would run out of feta. The nearest neighboring store would also run out of pepperoni. Neither store's management reported it or anything, instead our stores would do a trade of feta for pepperoni every Friday.
I worked a corporate store, which might be a difference. But I remember our awards being only based on orders delivered, time until ready for delivery, and customer reviews. I was told actual delivery time wasn't up for awards because they didn't want to encourage reckless driving. There also wasn't any sort of GPS system for drivers, so tracking that would have been unreliable anyways. I was one of the only guys with a Garmin and the old-timers made fun of me for using it.
I'm surprised there wasn't more profiling the data for bottlenecks on the menu. I remember several improvements while I was there. The bottle for the garlic crust sauce was changed which made it way less messy to use. And the pan pizza underwent like 5 revisions. I think my store was one of the first to trial it because at first it underwent changes every other week. The first version took at least 3x as long as a regular "hand tossed" pizza to go from ordered to oven. It was such a pain. They eventually made it as fast to make as a regular pizza. I always assumed they were using the tracker system to help notice this.
> The fun logic was in profiling stores and making predictions about ingredients requirements.
So here's a funny story. Every weekend my store would run out of feta. The nearest neighboring store would also run out of pepperoni. Neither store's management reported it or anything, instead our stores would do a trade of feta for pepperoni every Friday.