ruskent

Isn't have systems the same as almost a instruction manaul? I do not have any systems yet. I am a newer business. But i am working on the concept of them.

I think if you look at them as just writing an instructional manual the ideas will come to you much quicker.

Here is an example. Systems for making a ham sandwich.

1. Gather supplies. Bread and ham

2. Take 2 peices of bread and put ham on them.

3. Put both slices together to form a sandwich.

4. Put supplies away.

Now if you gave your employee this system and he brought you back just 2 slices of bread, with no ham, he didn't follow the system.

This way be the simpliest system ever wrote, but i belive it follows the same idea of any system.

Matt

ProWallGuy

I should say that those are mighty tall words for someone who doesn't run their own business. You shouldn't even be criticizing when you don't do any selling at all.

Don't be surprised if someone has to edit your post. The personal attacks are kinda against the rules. Maybe you could fix that, eh?

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Paper Hanger St. Louis
Digital Murals Installation

Mike Finley

I would consider that a set of instructions, I wouldn't consider it a system for building a ham sandwich.

A system would be more like

1. Gather supplies. Bread and ham
1a. Bread will be 4"x5 1/2" x 1/2", no heals can be used. Check freshness date on package to verify bread hasn't expired. Bread is to be white unless otherwise specified on page 13 of the scope of work where all bread details are listed. Always use 2 pieces of bread and align them so that once placed together they will match profiles.
1b. Ham to be 1/4 thick slices, to be Genoa only, ham to be from local deli on 16th st. Check ham for freshness, since no dates are available, empoyee must be profiecient at sniffing ham for freshness detection. No employees who has not been checked out by manager and passed freshness detection can select ham.
1c. If either bread or ham in damaged in any way or not acceptable, employee should look for a 2nd loaf a bread, and second package of ham, freshness is not ever to be bypassed, then consult 1a again.
1d. No deviations from the use of 2 slices of bread is acceptable, if customer requests 3 slices of bread, default to change order system.

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bathroom remodeling - Denver, Lakewood, Littleton, Arvada, Westminster, Centennial, Highlands Ranch, Lone Tree, Englewood Colorado.

PressurePros

I would look at a ham sandwich reatilers system this way.

1) Pre-sliced bread and evenly weighted ham slices are delivered fresh from central distribution every morning. (a separate QC standard and process is established there)
2) Bread, ham and condiments are placed in designated holders at work station. (this could be a glass case where meats are displayed as long as the ham is always in the same location)
3) Condiments containers are to remain filled at all times and will contain measured or pre-designated portions.
4) Sandwich making procedure:
• One slice of bread is placed onto serving platter.
• Three slices of ham placed over bottom layer of bread.
• If applicable, add one slice of cheese at this time
• Vegetable condiments as per customer request are applied next.
• Ladle liquid condiments onto remaining slice and apply to preparation to complete your sandwich.
• Slice sandwich directly in center and spread apart halves
• Add two presliced pickle chips and one bag of potato chips to plate and place on line
5) Alert server of completion

__________________
Ken Fenner
Pressure Washing PA
Ipe Deck Cleaning
Cleaning Contractors

tom m

Great perspective and approach this is how I have always handle my costs. Every business should for that matter but we all no you price against a lot of left field prices. You can say it isnt worth getting in the truck for some costs but when those couple thousand a month in overhead are not being generated you got do what you gotta do. I used to and still do few jobs a month just to pay bills in between my real profitable work.

john elliott

I don't agree with the way in which Sparky's point is made, but I do think that he does have a good point

John

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Ed the Roofer said "John too, in his crass and blunt demeanor.............."

PressurePros

How is it a good point? There has to be a limit. Guys come to these boards and want to be spoon fed every last tidbit of information. When Sparky posts his pricing schedule, how he estimates jobs, how he upsells services, a homeowner's guide to DIY wiring or even how to start your day with sunshine and positive affirmation I will say he has a right to make every comment he'd like without retort. These boards are what they are. Everyone's business goes on with or without them. Does he come here to learn and share knowlege or pick apart what he sees as wrong based upon his own bitter eye?

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Ken Fenner
Pressure Washing PA
Ipe Deck Cleaning
Cleaning Contractors

dirt diggler

that's um ... very powerful there Mahlere


see that on a Nike commercial or something???