The growth in orders is a sign that your restaurant is performing well. But each growth stage (20, 50, 100 orders/day) requires operational adaptations.
Level 1 (0-20 orders/day): Management is artisanal. One cook can manage production and packaging. No specific tools are needed.
Tier 2 (20-50 orders/day): You need a dedicated packaging station and someone to manage the tablets. The KDS becomes profitable. Untreated errors accumulate.
Tier 3 (50-100 orders/day): the order aggregator becomes essential. The kitchen must be reorganized into stations. Batch cooking is necessary for basic elements.
Tier 4 (100+ orders/day): you are approaching the maximum capacity of a standard kitchen. The options are: extend hours, open a secondary dark kitchen, or radically optimize your processes.
At each level, ask yourself: “What are the 3 problems I didn’t have at the previous level?” The answer guides your investments and decisions.
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