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... we transitioned away from batch cooking multiple orders together, instead starting each order as it was placed

address this, we have tested a few different approaches, including one location with two full build lines. In a couple of other stores, we essentially moved the fryers to the other side to alleviate congestion. Additionally, we have reimagined kitchen workflows, optimizing staff roles and responsibilities. Beyond that, we have moved away from using grills to cook our buns, as bun toasters are much faster and more efficient. These changes contribute to reducing steps and enhancing overall workflow.

“ When I joined four years ago, the average ticket time was around 15 minutes after ordering, which was not sustainable for our business model. To improve this, we transitioned away from batch cooking multiple orders together, instead starting each order as it was placed. While the batch cooking approach was efficient during rush hour, it was very inefficient for single orders. As a result, we switched the way our whole kitchens flowed and adopted what we call a‘ single ticket flow’ system, meaning each order is started as soon as it comes in. This process change included several updates to our build lines, including the integration of Kitchen Display Systems( KDS) to enhance order tracking and streamline operations. Our next step is to continually refine our kitchen processes to increase throughput over time. Under our prior system, our maximum output was around $ 1800 to