Get more covers through the kitchen without adding cost. Find the bottleneck, redesign for parallel work, install pars and batching, lock the standard.
10
min read
Kitchen Managers, Chefs
Blueprint
How to use
Pick one service (lunch or dinner) to run the Week 1 baseline.
Identify the single biggest constraint and fix that first.
Redesign stations for parallel work (Week 2) and lock the new standard for 30 days.
Install pars + batching (Week 3) and a daily cadence (Week 4).
What you’ll need
Item
Owner
Ready
Ticket time tracker (printed or clipboard)
Current station map (quick sketch is fine)
Peak roles assigned (expedite + float)
Par sheet + batch guide
4-week implementation plan (premium)
Week
Goal
What to do
Owner
Done
Week 1
Baseline + constraint
Measure 50–100 tickets; map the flow; list top 3 delay reasons; pick the #1 bottleneck
Week 2
Station redesign
Re-layout for parallel work; reduce crossings; define pass rules; assign expedite + float for peak
Week 3
Prep + batching
Set pars for peak window; define batch sizes; create “reorder trigger”; install a simple restock rhythm
Week 4
Cadence + sustain
Run pre/mid/post checks; train to sequence; start a weekly 15-min audit; freeze the standard for 30 days
KPI worksheet (premium)
KPI
Baseline
This week
Target
Notes / actions
P90 ticket time
Down weekly
Avg ticket time
Down weekly
Error / rework rate
Down
Peak throughput (tickets/15 min)
Up
✔
Rule: If fail → act immediately → record the action. If you didn’t record it, it didn’t happen.
