Restaurant order and kitchen management system
Kitchen staff receive accepted orders according to their workstations and record the preparation. Load and missing dishes help to adjust the time offered to the customer.
Dine-in, takeaway and delivery orders use separate or outdated capacity limits. Customers are promised an unachievable completion time before the kitchen even receives the order.
How the solution works
- Accept and recognize one order
- Check time and critical job load
- Distribute concerted production actions
- Check the readiness of the entire order
- Transfer to a customer or courier and fix the deviation
Key challenges
- Channels promise more orders than kitchen can accept
- Order disruptions are dealt with manually
- Accepted orders do not match between kitchen jobs
Solution capabilities
Order recognition by common code
Repeating a channel message does not create a second production. Additions, portions and a special request reach the right job.
Limits of Admission
The command can limit reception based on actual load or failure. The automatic forecast has a secure manual control and the channel stop response is checked.
Kitchen Sequence
Workplaces combine the parts of the order according to the need for serving or issuing. For institutional catering, the batch and the term of issue of portions are used, if applicable.
Preparation and transmission
Made, complete, issued and taken by the courier is not the same state. The time of certificate must correspond to the actual action.
Shortage and replacement
An unreachable position is noted in the order; the alternative is checked against the composition and the customer's decision. The return action travels to the responsible financial channel.
Business context
- Channels promise more orders than kitchen can accept
- Dine-in, takeaway and delivery orders use separate or outdated capacity limits. Customers are promised an unachievable completion time before the kitchen even receives the order.
- Order disruptions are dealt with manually
- Delays, no longer available meals, courier problems and customer changes are transmitted over the phone or on different platforms. The customer receives information late, employees duplicate actions and it is difficult to control the causes of compensation.
- Accepted orders do not match between kitchen jobs
- Hot meals, cold snacks and packing work do not have a concerted course and relevant readiness. One part of the order is waiting for another, re-produced or transferred at the wrong time.
- The promised preparation time is based on kitchen capacity
- It is important for the customer to receive the entire order at the scheduled time, even when it is produced in multiple workstations. The linked order sequence allows for a more accurate assessment of load and readiness. Missing a dish or delay allows for timely matching of the change and clear communication of information to the buyer.
Core features
- Order recognition by common code
- Limits of Admission
- Kitchen Sequence
- Preparation and transmission
- Shortage and replacement
Key integrations
- Checkout and order channels
- Order number, attachments, promised preparation time and response about the change.
- Menus, workstations and presentation
- Relevant composition, actual readiness and transfer of order.
Potential impact (%)
The ranges indicate an illustrative relative change in the metric under the stated assumptions. Results depend on the starting position and actual use of the solution. Percentages for different metrics must not be added together.
Preparation delay
3–16%Decreasing
This illustrative scenario assumes that 15-40% of the capacity metric is affected by allocation and preparation. That share is assumed to fall by 20-40%. Company data is needed to verify both the addressable share and the resulting change.
Measure minutes after reception at the time of the customer's promised preparation time by channel and similar load.
Due to transmission error, production is repeated
12–42%Decreasing
This illustrative scenario assumes that 30-60% of errors can be addressed through the data and rule checks described. That share is assumed to fall by 40-70%. Company data is needed to verify both the addressable share and the resulting change.
Compute extra manufactured portions for duplicated notification or non-transferred order replacement.
Part of the negative feedback on restaurant booking preparation
4–15%Decreasing
Indicative assumption: 15-30% of negative reviews are related to unexplained order preparation time. The solution could reduce this portion by 25-50%. This is a scenario of potential; the assumptions need to be verified by feedback collected by the company.
When a company starts collecting reviews, negative reviews about the preparation of a restaurant order are counted from all assessments received on the subject. The same method of evaluation is applied before and after installation and similar customer groups are compared. Without initial data, the actual change is not determined.
Conditional calculation scenarios. The assumptions have not been validated against client measurements.
When this solution is relevant
- Orders from the hall, living room and delivery channels go to the same kitchen.
- Employees do not see the total load or the varying order preparation status is presented in different channels.
Implementation requirements
For kitchen operations, channel dish codes, accessories and task allocation for workstations are checked. Actual preparation time, delays and partial cancellations must return to order and change the state provided to the customer.
Further development options
- Other channels or production sites, after checking the logic of their dishes and transmission.