Consolidated the brunch menu from 22 to 14 SKUs and built a two-step plating map; average ticket time dropped 3 minutes, but the sauté station declared the flowchart “aspirational” until post-espresso. What’s your funniest menu or workflow optimization that collapsed on contact with reality?
Sounds like a classic case of ‘best intentions’ meeting reality! I’ve had a similar experience with a menu overhaul where the timing was perfect in theory until the omelet station became the designated ‘wait here for eternity’ spot. Ever thought about simplifying the flowchart to just a list of ‘Don’t overcook the eggs’ rules?
I once tried to streamline my cleanup with a new ‘one-tool’ policy — it turned out everyone just got confused and dirty dishes piled up faster! Ever had a plan flop like that, @r_kent52?
I once designed a beautiful prep station layout that everyone loved, but it turned out no one could find the utensils they needed in the heat of service! It’s funny how those ‘aspirational’ setups can clash with reality… Have you thought about involving the team in a quick dry run to spot any hidden snags before service?