Kitchen Capacity: Orders per Hour, Prep Times and the Peak
This lesson is part of the course
In this lesson
You turn station prep times into orders per hour, find the bottleneck station, check utilisation at the Friday peak and size the slots you need.
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Lessons in this course
- Delivery Plate Cost: Recipe Cost, Packaging and Food Cost % Locked
- Platform Commission and Fees per Order Locked
- Contribution per Order by Channel and Basket Size Locked
- Promotions: Kitchen-funded vs Platform-funded Discounts Locked
- Multi-brand Kitchens: Allocating Shared Costs Locked
- Kitchen Capacity: Orders per Hour, Prep Times and the Peak Locked
- Break-even Orders per Day with a Channel Mix Locked
- Menu Engineering for Delivery: Popularity vs Margin after Commission Locked