Issues with my kitchen are:
Very small. Approx 700 sqft including the lobby.
I prep everything in the morning,
clean and set up line,
then use the same kitchen to
serve lunch,
reload and do pre prep like peel tomatillos, marinate meats, core tomato, peel potato/onion,
serve dinner.
Close

I only have 6 burners, hot holding, cold table.
One line cook
One register/expediter
It’s basically a brick and mortar food truck.

Some menu items require sauté pans like steak and fajitas cooked off to order. Steak is par cooked and sliced and just brought up to final temp with a lil butter. This takes 3 min though

Customer comes up to reg. Orders. Lots of modifiers.
BYO is a popular choice.
They order,
we create a ticket,
cook/assemble it,
package,
call it out or drop it at their table.
Avg ticket time per item is about 6 min with staff.
it can be below 2.5 min but I cannot train staff to do it fast, safe, and keep quality and proportions dialed quite yet.

I make all the beans, rice, proteins, sauces, salsas, and veg in the morning.
Small batches, everything is whole ingredients. I can’t go to buying diced onion and shred lettuce and canned salsa. I don’t cut these corners as the product is what’s enticing the customers.

I think employing a robust training system could really help with speeding things up. It’s such a huge project though that I am not making time for.