Kitchen reports
How long the kitchen takes, station by station and dish by dish.
Restaurant → Analytics → Kitchen
What is measured
Preparation time is measured from the moment a ticket reaches the kitchen to the moment the item is marked prepared. It is deliberately not the customer's total wait, which includes payment, delivery and everything else — see Operations reports for that.
So this page answers one question: is the kitchen itself fast enough?
It depends entirely on the board being worked
Every figure here comes from tickets being advanced on the kitchen display as work actually happens. A kitchen that marks everything ready at the end of service produces numbers that describe nothing.
Reading it
| View | Answers |
|---|---|
| Average time | How long the kitchen takes overall. |
| By station | Which station is the bottleneck. |
| By dish | Which dishes are slow. |
| Over time | Whether it is getting better or worse. |
The station view is where the fix usually is
One station consistently slower than the others is a real finding: too few people on it, too much of the menu routed to it, or equipment that cannot keep up. Rebalancing which dishes reach which station is often the cheapest fix available — see Menu categories.
The dish view changes menus
A dish that takes three times the average is either priced wrong for the labour it costs, or wrong for a busy service. Neither is visible from a recipe.
When it doesn't work
The report is empty
No prepared items were recorded. Either the kitchen display is not in use, or dishes reach no station — check the unassigned count on Menu categories.
Times are wildly high
Tickets are being advanced late rather than as work happens.
One station has no data
Nothing is routed to it, or its board is not being used.
The numbers disagree with fulfilment time
They measure different things. This is kitchen time; fulfilment is the whole journey.