Kitchen Workflow Optimisation Blueprint

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How to use

  1. Pick one service (lunch or dinner) to run the Week 1 baseline.
  2. Identify the single biggest constraint and fix that first.
  3. Redesign stations for parallel work (Week 2) and lock the new standard for 30 days.
  4. 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.