The same service on a Tuesday at 11:45 am as on a Saturday at 8 pm.
Staff turnover, rush hours, franchising: in restaurants, standards slip fast. Smice teaches them from day one, checks them in the dining room and in the kitchen, and gets them corrected before the next service.
More than 80 clients trust us
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Groupe Bertrand (Burger King, Au Bureau, Hippopotamus, Léon) · Eat Salad · Chikin Bang · Crêpe Touch · DS Café · Le Paradis du Fruit · James Bun · L’Atelier Artisan Crêpier · Lina’s · Maya Collection · Wolf · Newrest · Pokawa
What makes a restaurant standard slip.
The journey we measure, step by step.
Greeting & seating
Waiting time, smile, wait announced.
Ordering
Advice, suggestions, allergens.
Service
Pace, attentiveness, food temperature.
Bill & departure
Speed, thank-you, last impression.
Kitchen & hygiene
HACCP, cleanliness, cleaning plan.
Drive-through & delivery
Order accuracy, waiting times.
Six steps to make your standards hold, applied to restaurants.
Define
Your service standards turned into concrete behaviours: greeting within 30 seconds, waiting time announced at checkout, allergens displayed. One set of standards per format: dining room, counter, drive-through, delivery.
Learn
Every new team member discovers their key behaviours on mobile from their very first shift and confirms they have understood them. The manager sees who still needs training.
Anticipate
Opening, closing, cleaning plan, launch of a new menu: operations are scheduled restaurant by restaurant, with photo proof.
Self-assess
In five minutes, the team declares which standards don't hold, and why: Saturday staffing, broken equipment, product out of stock.
Measure
Mystery visits at lunch, at dinner and on delivery, hygiene audits by your managers, operational audits by our auditors: all on the same scorecard.
Correct
Every gap opens an action assigned to the restaurant manager, suggested by Smice AI and followed up until proof of closure.
Two platforms, the same data.
Those who steer the standards and those who bring them to life work on the same results.
Understand and steer the results
- ✓Company-owned and franchised sites compared on the same scorecard
- ✓Each restaurant's score, moment by moment: greeting, ordering, service, bill
- ✓Action plans tracked restaurant by restaurant
Turning data into action
- ✓Today's behaviour pushed before the rush
- ✓An onboarding path for every new team member
- ✓Corrective actions to carry out, with photo proof
The indicators you will track.
Every visit, every audit and every self-assessment feeds a dashboard by standard, by site and by wave, comparable from one level of the network to another.
Example dashboard, illustrative data. Your indicators are configured from your own standards.
Measuring in the field, adapted to restaurants.
Mystery shopping
Weekday lunch, weekend dinner, drive-through, delivery: scenarios that vary to keep your teams on their toes.
Learn more →Operational audit
Our auditors check hygiene, kitchen processes and set-up, with photos, without you having to hire auditors.
Learn more →Internal audit
Your managers audit hygiene, HACCP and safety every week, on mobile and even offline.
Learn more →Mystery shopping gives us a view we lose when we are in our own restaurant every day. We can pinpoint exactly what isn't working.
Where do your standards stand on the Smice cycle?
12 questions to place your network on the six steps of the cycle, find your weak link and get concrete recommendations.
Do your restaurants keep their promise at rush hour?
30 minutes with a restaurants expert to place your network on the cycle and identify the weak link.