Case Study: Make to Order

The Challenge
In the case of this chain restaraunt, the challenge was typical, increase throughput while maintaining consistent food quality and excellent service. In an environment where the bottleneck exists in cooking, this chain needed to ensure that they were providing consistent, safe food to their customers that met the expected quality standards including taste, and temperature expectations all within a short delivery time.

The Solution
Duke’s hot holding units provided the ability for food service operations to batch cook product and hold at safe consistent temperatures, maintaining quality and taste standards while providing on-hand ingredient availability for demands. Incorporating Duke’s hot holding units allowed this chain restaraunt additional time for make-to-order requirements, but additional improvements were still needed to shorten the time it took for make to order items. To speed up the process, Duke used FlowMetrix™ to understand the client’s current state and re-engineer their workflow incorporating our Production Center combined with hot holding units into their kitchen. By creating a workstation that provided all the hot and cold ingredients needed for their process within hands reach, Duke helped the client to eliminate steps and increase their throughput, eliminating wasted time and giving the restaurant the ability to serve more customers in a shorter period of time.