Cafeteria restocking time cut from 35 to 11 minutes
A multi-site services operator cut cafeteria restocking from 35 to 11 minutes by fixing the kitchen handoff and standardizing the routine.
The problem
In a high-volume staff cafeteria, attendants each restocked in their own way and product arrived in bulk to be decanted on the floor during service.
The approach
Day-in-the-life studies, spaghetti diagrams, cycle timing and 5 Whys showed the kitchen-to-front-of-house handoff was the problem; the kitchen now loads display-ready containers and front of house follows one timed routine under a standard operating procedure.
The result
Measured at the pilot site, restocking fell from 35 to 11 minutes for one product line and from 124 to 54 minutes for another, and attendants no longer obstruct customers mid-service.
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