Managing the kitchen rush when orders arrive from everywhere.

It’s 12:15. The telephone rings. Two tablets flash. The server brings an order from the dining room. In the kitchen, it’s chaos. This scenario, most restaurateurs experience it daily.

The first rule: never accept more than your kitchen can handle. It’s better to refuse an order than deliver it late with mistakes. A 15-minute delay penalizes your score more than a refusal.

Adjust your preparation times according to the level of demand. Between 12pm and 1:30pm, automatically increase your estimates by 10 minutes. Clients prefer an honest estimate.

Simplify your menu during rushes. Temporarily disable complex dishes (those requiring more than 15 minutes of preparation) and focus on your bestsellers.

Designate a conductor. A dedicated person who monitors the screens, prioritizes orders by platform and preparation time, and distributes tickets to the kitchen.

Prepare in advance. Sauces, toppings, and recurring side dishes should be ready before the rush. Every minute of preparation saved during the rush is worth its weight in gold.

Analyze your peaks. Look at your statistics over 4 weeks. What time do most orders arrive? What day? Plan your staff accordingly.