Speed of Service

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Basic

Timers displayed on all production KDS screens as well as virtual timers that are recorded in an archival data base to indicate how long each food item or an entire order takes to complete. All of this information is retrievable and can be assembled into reports which are analyzed to identify kitchen flow problems, reduce waste, lower labor costs and improve overall kitchen operations.

 

More info

When a food order item appears on a KDS screen a timer is started to track the amount                                                                  of time needed to complete individual food item and the entire order.

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Often the borders or backgrounds of the individual food order tickets that are displayed                                                                      together in a grid pattern on the KDS screens will change color or border pattern to                                                                            indicate the aging status of the order.

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Since multiple orders are displayed on the screen simultaneously this function works                                                                        to remind the users which orders to prioritize and to alert expeditors that an order is                                                                complete.

 

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" Virtual timers are recorded in an archival data base to indicate

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how long each food item OR an entire order takes to complete "

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Each of these timed events from all of the individual KDS screens is stored in a data                                                                    base which can be analyzed to study the "Speed of Service Times". Many different types                                                                 of reports can be generated to show the values for items like the different times needed to                                                                complete the individual food items at each work station or the total time used to complete

an entire order.                                                                          

 

Operators will often use speed of service data to identify the factors which are causing                                                                  preparation time inconsistencies between multiple kitchens of the same concept model.

 

After analyzing the data it often turns out that doing such things as simply rearranging the                                                                  locations of cold ingredients relative to the work stations in the slower kitchens will                                                                             immediately improve preparation times. These types of speed of service studies can go a                                                                  long ways towards normalizing the prep times in all of the kitchens across a chain.