End of service
Three operations, three kinds of kitchen, written up as service reports.
Service reports
Dining services for 2,100 students
Before. Production planned from estimates; overproduction at every station.
What changed. One station first; within weeks, overproduction there fell 35%. Every hall was scanning by spring.
“The production sheet finally matches the line.”
11 stations across three dining commons
Before. Grill and dairy stations cooked to last term's averages.
What changed. Scans at every station for ten weeks, then batch sizes set from the numbers.
“We stopped guessing at the grill.”
Four buffet venues
Before. Every buffet tray kept full all service, whatever guests ate.
What changed. Item-level data showed which dishes drove demand; chefs trimmed the rest without a gap on the line.
“We trimmed the dishes nobody was eating and the buffet never looked thinner.”
From the line
A dining hall was prepping seven pans of rice for every three it served. Two weeks of scans later, prep matched the line.
On the wall
The report
Book a 30-minute demo and we will scope a pilot station with you.