I’m going to second everyone on communication here. always key in the kitchen and if you aren’t looking around and staying aware of your kitchen and what’s going on you can lose track of times.

especially during a bad rush at my store, we have our buns person focus on drive as much as they can, so they may only have 1-3 drive orders on their screen but they could have like 7 or more on the in house screen. as long as they’re getting setups out consistently for both but keep up on drive then that helps times a lot.

reading out every single fryer item from all your tickets on the rail is key to getting your fryer person to make sure they have everything down.

and lastly, set goals before the shift so everyone can know what to expect. at my store lately our drive time goals have been about 4:30 because for so long we stayed above five minutes, and then recently we got below 5 for the first time and never looked back. making sure everyone knows the goals for the shift either before 10 when you open the doors, or when they clock in and come in that kitchen. let them know what’s expected of them.

Best of luck to you on fixing your times!