By Claudia Infante, Projects Coordinator, New Mexico Manufacturing Extension Partnership
As Albuquerque-based Dion’s restaurant turned its entrepreneurial vision toward larger markets outside New Mexico in 2014, owners of the privately owned chain thought it was a good time to review operations with an eye to improving efficiency in its 20 existing outlets.
So Dion’s asked the New Mexico Manufacturing Extension Partnership to offer its expert assessment of how the restaurant was preparing and serving food and to suggest how it could modify the process to give the restaurant more value for its efforts. Continue reading