Metro Space School: Workflow Optimization

The workflow of a kitchen is fundamental to the success of your business. Workflow optimization minimizes staff steps to improve processes and minimize waste in time and supplies.

Recent studies have shown that QSR brands lose $23.6 million per 2,000 locations from slow wait times in the drive-thru. Brands are also losing $188.4 million from order inaccuracy corrections.

In other words, having an inefficient workflow is a costly mistake. Your organization matters! Here the experts at Metro will walk you through building your ideal workflow.

The first thing a proper workflow should do is limit the number of steps your staff takes daily. Every extra step used to get materials or perform a task adds time to food prep, making the customers wait.

The average restaurant server walks approximately 22,778 steps per day. This is not only time-consuming but exhausting for your staff.

Keeping everything your staff needs within an arms reach eliminates those extra steps and can improve your order turnaround time.

One way to accomplish this is by making use of vertical space over workstations. Wall shelving keeps needed tools easy to access without staff needing to leave their stations.

If there are no walls available, work cells can be used to create the same overhead storage as wall shelving without using a wall. Workcells house everything you need to complete tasks.From the ingredients to the final wrappings, stored within a smaller footprint. Workstations are designed to accommodate bulk storage below workbenches.

To help maintain organized storage areas, invest in dividers, tabs, and labels. These accessories make it easier to keep materials organized and easy to access.

By implementing changes that boost your workflow and improve organization, your restaurant can significantly benefit.

Some benefits include:

  • 3X reduction in quality error
  • 5X reduction in quality failure
  • 7X reduction in costs connected to quality errors