You're only a few shifts in, but things are about to speed up! 🏃🏽
Your first 50 orders are where habits form — good or bad. The kitchens that succeed don’t just move fast — they prep smart, think ahead, and keep their setup tight.
Here's how to set yourself up like a kitchen that’s ready for real volume.
🔧 1. Batch Backwards from Your Peak Hour
What to do:
Look at when your busiest hour is likely to hit (usually 7-8pm window)
Keep prep items outside to cover a full hour of orders — even if volume is low
Do the same with buns, outside at room temperature ready for peak
Why it matters:
This is about food quality - keeping items without clear timing leads to dried out prep, or runny sauces — and 3★ reviews. You want your team to think in batches + time windows, not all-day holding.
🍔 2. Set Up Your Station for Speed and Logic
What to do:
Group ingredients by product type (e.g. sauces together, buns together, garnishes together)
Keep key build components close to the hot equipment or pass
Make sure there's a clear flow between cooking, building, and packing
Why it matters:
Grouping by product type helps your team instinctively find what they need — even under pressure — and reduces time spent spinning around looking for items. It also helps new or rotating staff get up to speed faster.
🛍️ 3. Pre-Pack Packaging for the Next 10 Orders
What to do:
Pre-sticker all boxes and pots with the correct brand labels before service starts, or any down-time
Have a different stack of pre-stickered boxes for each brand
Make sure pens and markers are in clean containers near the pass to quickly tick off printed tickets - if staff can’t see the pens they won’t be used
Why it matters:
Seconds lost during packing add up fast — and the handoff is the last thing the customer “experiences.” If it’s rushed, sloppy, or delayed, hand-off is slower, items can be missed.
Make sure to reorder packaging when you run low - check out our guide here
Remember to reach out to our Support Team through the Chat Bubble if you need any help!
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