Hospitality & Restaurant · Operations
Kitchen capacity and throughput sheets
A working record of how many dishes a kitchen can produce per hour and where the bottlenecks are, station by station.
What it usually contains
- Cover counts and ticket volumes by hour and day part
- Output limits per station — grill, fryer, saut",
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What the assistant uses it for
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How it is versioned
A document of this type has exactly one current version at a time. Upload a revision and it becomes the version that counts — the one before it is kept and dated, but is no longer what your assistant answers from. Nothing is ever deleted, so you can always show what this document said on a given date.
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