Frequently Asked Questions

You can work with C:Bench to measure your success and your performance. Imagine the Olympics with only one participating nation, without timekeeping and without medals. What motivation would the athletes have to participate or the spectators have to watch the games? It is a basic need of mankind to grow and develop continuously. Therefore it is necessary to ask from time to time: “What is my current performance and what do I want to achieve?” Comparing to the sport event, the evaluating is the performance and the results of the audit could mean the medal. That’s how evolution works! Without challenges, visions and goals, we would still live in the Stone Age. We are all constantly analyzed, measured and evaluated, conscious or unconsciously, even if we don’t do anything.  Why not tackle the process deliberately and face the challenges? We only know how good we are, when we measure our performances.

With C:Bench we use 21 key figures to measure your economic performance and the sustainability. For example: productivity, food cost, staff cost, average wages, waste per meals, profitability, sick days per employee, cost per bed, eco-factor, etc. just to name a few.  All these figures are generated from the Quick-scan and show you your present situation. Such an indept analyses made by a consulter normally cost a lot of money.

Therefore we use the Quality check; a kind of checklist which consists of approximately 360 questions. These questions are rated on a scale of 0-3. The quality check is divided into four main areas of quality, marketing, employees and economy. The main areas in turn have 21 sub-areas such as hygiene, sustainability, profitability, teamwork, etc. If all questions are answered conscientiously, you will see the result with reference to the points scored. For comparison, the benchmark of your industry is listed next to it. If every question is answered with 3, you have reached the maximum number of points.

No, only for those who have become accesses to the system like the head chef, director, an internal auditor or the head office.

To be successful, it is important to create a structure. Knowing how the current performance functions and where to start to improve. The quick scan and the quality check are the first step. The second step is the interpretation and analyses of the results and start planning the future based on these result. Under “ambitions” your kitchen crew has the opportunity to present their vision, short-, medium- and long-term goals, as well as the training- and promotion plans.
Because we want to make the performance of the kitchen visible, we also have set up a communication part where everyone can put pictures on the pin board to share with his colleagues. It is also possible to communicate through this tool with colleagues.

No, not necessarily. The company decides if an internal audit will take place or if an external auditor will audit you. Or they decide not to audit. The advantage of an auditor is the experience he or she brings with him/her. To have an outside opinion can be very helpful.

It is a normal reaction to respond negatively to control from “above”. Especially with a program that makes everything transparent. Fear “not to be good enough” plays a big role. Therefore we recommend you to keep a very open talk with your kitchen manager in advance. If someone has nothing to hide, it is usually very liberating to know exactly where he stands and what is expected from him.

C: Bench was primarily designed to make the performance of the kitchen visible. Off course it’s takes some time to work witch the C:Bench program. But again “Quality has its price.” Not the manager is evaluated, but the team’s performance under the “leadership” of the kitchen manager. Now a day it is normal to expect from his employees to improve continuously. What we offer with C:Bench, is an instrument to measure its team performance. An extra motivation could be if you link the result to a bonus.

The result says a lot about the prevailing culture in a company. C: Bench therefore can unleash emotions. Not only the management qualities of the chef, but also the qualities of the supervisors will be questioned. Internal communication, the flow of information, rules and regulations and dealing with customers and employees are questioned. Therefore, it is important to consider the decision carefully. Of course we do not leave you alone. We offer coaching, consulting, internal training and seminars.

We are primarily concerned about the wellbeing of your employees and your guests. The system is designed so that those caterer that cook seasonal, regional, organic and fresh and praise and respect their staff, can reach the highest results. The fact that you can save a lot of money on the way, has been proven by many customers who use C:Bench.

The ISO certification is, as the name suggests a certification and no evaluation. Rather static and not dynamic. C: Bench, however, was designed for large kitchens and follows entirely different targets. It is not just about control or workflow processes, but also employee satisfaction, sustainability and quality. It’s about values and visions.

You are undoubtedly good in what you do. But how good are your units exactly? To find out you need a benchmark. As a food service company with multiple locations, it is important that you meet the same quality standards everywhere. You have a reputation to defend. Naturally, this can be done through a common vision, manuals or internal quality standards. Often an internal quality manager or area manager, checks if the quality-standards are complied with. So, control is essential. But what if the units control themselves? What if they set their own objectives and targets to become better? Of course, not everyone is operating on the same quality level, but they should at least get the chance to get there. With C: Bench this is possible.

“Trust through Transparency” is the key word here. Get your customers on board. By showing the customer the quality assurance program and ask them their opinion. Show the customer what your goals are and how you want to reach them. The customer will be grateful.

No problem. On-site is the traditional approach to software. It requires you to have your own server and IT staff to manage it, but it allows you to keep all of your data on your intranet. It’s priced like most performance management software: a one-time license fee up front and then a yearly maintenance fee for upgrades.

It’s the same for everybody; you need good basic products, excellent staff, adequate kitchen equipment and a budget, which the managers can work with. The customer is always a person with specific needs. Depending on the food service group, we adjusted the questions and the calculation of the key figures. With a company restaurant for example, the profit plays a role, in a nursing home it’s about the cost per bed. The questions in the quality check are adapted to the respective food service group. However, the evaluation system is the same for all.

Your own, company-specific guidelines can be incorporated and issues that do not apply may be removed. The system is flexible and can be adapted to the specific needs at any time. Experience shows that no more than 5% of the questions are adapted. Also the country-specific needs are easily adaptable (currency). For international caterer the software can be translated into different languages.

It took about 20 years to develop the quality management system to for this format. Hundreds businesses work with C:Bench and help optimize the system constantly. A large number of IT-programmers are working on the technical side of the software and design new features if needed.

Quality is no coincidence, but a process that needs to be revised continuously. By connecting us, we can work together to make sure that this continuously improvement process never stops.