Human Resource Transformation
Advaita Ltd
Food & Beverages
Founding Member
Anvil
45%
Reduction in Wastage
72%
Reduction in missed tasks
65%
Reduction in Variance & Inventory discrepancy
Description
Pure Living launched a microbrewery and pizzeria, The Brewery. Continuum was tasked with designing the operational backbone — ensuring workflows, financial visibility, and training could hold pace with launch demands. Our role covered everything from menu costing to architecture, from staff training to variance analysis.
Challenge
Kitchen and service workflows ran without standardised SOPs.
Inventory losses from wastage and breakage went untracked.
Training delays created inconsistent service and slowed onboarding.
POS data failed to link to back-of-house, leaving profitability unclear at dish level.
Without intervention, the business risked eroding margins and burning capital before stabilising.
Results
Reduced wastage by 18% within 3 months.
Introduced dish-level COGS analysis linked to POS data.
Cut staff training time by 50% with digital SOPs.
Reduced equipment downtime with predictive maintenance alerts.
Reduced variance between stock and POS to under 2%.
Process
Discover
We observed kitchen prep, service routines, and back-office processes. We measured delays, tracked duplication, and mapped variance between stock and POS. We spoke to staff to capture where tasks stalled or responsibilities overlapped.
Define
We set dual priorities: reduce losses and increase consistency. We defined accountability across departments and required every system to feed into financial visibility.
Develop
We built an in-house mobile app: Embedded SOPs and checklists into time-based task reminders. Created department interfaces: kitchen logged breakage, wastage, and stock; service team logged checklists and front-of-house inventory. Fed entries into an Excel dashboard integrated with PET Pooja (POS) for real-time variance analysis. Configured predictive maintenance reminders for equipment. Embedded weekly training modules into the app for service routines and deep cleaning.
Deliver
We piloted the app in the kitchen before expanding to service. Staff logged tasks daily; managers reviewed compliance and delays in real time. Finance gained dish-level profitability reports by linking POS sales with actual consumption. Training standardised, losses tracked, and accountability held at every level.
Conclusion
Continuum cut wastage, embedded accountability, and linked operations directly to financial performance. The Brewery could track profitability with accuracy, train staff faster, and maintain consistency across service and kitchen. Leadership regained time to focus on the brand while the operation ran reliably without constant oversight.
