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  "documentTitle": "Darden Restaurants, Inc. (DRI)",
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  "authorName": "Jeffrey C. Smith",
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  "presentationDate": "2014-09-11 00:00:00",
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  "notes": "Part of a series of slides identifying operational waste at Olive Garden.",
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      "kind": "callout",
      "text": "Even a simple change like adhering to a clear breadstick policy can significantly improve both profitability and the guest experience",
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      "text": "The solution does not involve eliminating Olive Garden's famous unlimited breadsticks, just improving the implementation. 57% of the time, servers do not follow the breadstick procedure and place too many breadsticks on the table, leading to massive waste.",
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      "text": "estimated savings: $4 - $5 million",
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      "text": "Note: We believe the opportunities could be in the tens of millions, but conservatively we have assumed a 10% reduction in breadstick waste. (1) Per Restaurant Cops mystery shopper analysis of approximately 100 Olive Garden dining experiences.",
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      "text": "Waste category: Olive Garden breadsticks; Current situation: 675-700M breadsticks/year, policy not followed; Opportunity: Improve service/policy; Estimated savings: $4-$5 million",
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      "text": "Breadsticks: just one example of food waste (cont'd)",
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