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Prep Kitchen
Production Standards
Work studies of prep items produced-to-stock are combined with our Deterministics Resources Manager software to calculate work time requirements in the prep kitchen. Clients have used these staffing requirements by prep recipe with daily food production forecasting systems to manage prep cook deployment in real time.
The results of this analysis calculate the labor intensity of prep items for menu engineering decisions. Storage of product and work utensils can be evaluated in relation to facility and equipment layouts. Production training can be evaluated in terms of work effectiveness (e.g. standard recipe integrity) and work efficiency (e.g. frequency of ingredient/equipment gathers).
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