Köket (Kitchen) – How Long Does a Ticket Take?

Open Analytics++ → Köket (kitchen) and choose the period. The report shows how long the kitchen takes, using times from the kitchen display.

How the time is counted

A ticket (bong) is one send to a kitchen display: the bill, the station and the time the kitchen got the dishes. The time runs from when the kitchen got the dishes (the fire, otherwise the send) until every dish on the ticket is marked done on the kitchen display.

• Only kitchen displays are included. Tickets that are only printed on paper have no done time and do not appear in the report. Neither does a station set to count as done as soon as the ticket is printed.
• The kitchen has to bump the tickets. A ticket is done only when it is bumped to Klara (done) on the kitchen display. If the kitchen does not bump the ticket when the dishes go out, it counts as never done.
• Forgotten tickets are counted separately. Tickets not marked done after three hours, and tickets marked done after more than two hours, are not included in the times. The report shows how many there are at the bottom.
• Tickets in the kitchen right now are not counted until they are done.
• With courses switched on, a dish waiting to be fired is not counted.

Times of day follow the restaurant's local time and days follow the business day. The report has no VAT choice and no filters.

The key figures

The app uses these Swedish labels:

Waiting and cooking

The box Väntan och tillagning (waiting and cooking) splits the time into how long the ticket waited before the kitchen started and how long it then took to cook. It only appears if the kitchen first moves the ticket to Tillagas (cooking). A ticket bumped straight from Beställda (ordered) to Klara (done) has no start time.

What stands out

Under Det här sticker ut (what stands out) the report highlights what differs, for example:

• that many tickets were never marked done (at least one in ten),
• an hour of the day when tickets take clearly longer than usual,
• a dish that makes tickets slower or faster than usual, for example "Bongar med Ugnsbakad torsk tar 4 min längre än vanligt på Varma köket" (tickets with baked cod take 4 min longer than usual at the hot kitchen),
• that large tickets, tickets with an allergy, tickets with a note or online orders take longer.

An insight needs at least five tickets and a difference of at least two minutes. A connection does not mean one thing causes the other: a dish often ordered on a Friday evening can take longer because the kitchen is busy, not because the dish is difficult.

Charts and tables

• Tid per bong över dygnet (time per ticket over the day) and Tid per bong per dag (time per ticket per day): the middle value per hour and per day.
• Veckodag och klockslag (weekday and time of day): the middle value per weekday and hour. Green is done before the card turns yellow; yellow and red follow the kitchen display's limits.
• Stationer (stations): tickets, median, 9 av 10 inom (9 of 10 within), the share done before yellow and how many were never done, per station.
• Rätter (dishes) and Menygrupper (menu groups): the tickets that included the dish or menu group. The dishes with the longest time are at the top.
• Vad gör en bong långsam? (what makes a ticket slow?): the ticket's size, allergy, note and where the order came from (the register, online order, takeaway or express).

Compared with the station

The column Jämfört med stationen (compared with the station) compares each ticket with its station's middle value, so a main course is compared with the hot kitchen and a drink with the bar. +3 min means the tickets take three minutes longer than usual at the station, −2 min that they are faster. Under half a minute it says Som vanligt (as usual). The comparison is shown only from five tickets; with fewer it says För lite underlag (too little data).

The team per shift

At the bottom, under Laget per pass (the team per shift), the report shows who in the kitchen was clocked in when the tickets came in, and how long the tickets took with different numbers of people in the kitchen.

• The team is staff with a kitchen role. It is the person's role today, in the category Kök (kitchen) under Personal → Inställningar → Organisation → Roller (staff → settings → organisation → roles). Service and management are not counted.
• Clocking in is the source. The kitchen display has no login, so the team shows who was clocked in, not who bumped the ticket. Voided and rejected clock-ins are not counted, and a clock-in without a clock-out counts for at most 16 hours.
• A shift is tickets in a row on the same business day with the same team. When a cook arrives or goes home, a new shift starts. The table shows the day, times, the names in the team, number of tickets, the middle value and Jämfört med stationen (compared with the station).
• The table per team size shows the tickets with 1, 2, 3 and 4 or more in the kitchen, and the tickets that came in when no one with a kitchen role was clocked in. The report tells you if there are many.
• It needs the Personal module, at least one role in the Kök category and that the cooks clock in. If something is missing, the report says what.

Click CSV under Laget per pass to download the shifts.

Tell your staff. Times per shift are a follow-up of the staff's work. Staff should be told in advance that it is done, and if you have a collective agreement you may need to negotiate with the union before you start using it (Swedish Co-determination Act, section 11). If only one or two people work in the kitchen, the team's time is in practice one person's time.

Ask AI Boss

You can ask AI Boss about the kitchen, for example "Why was the kitchen slow on Friday?". AI Boss reads the same figures as the report and compares with the four weeks before.

The yellow and red limits

The report uses the same limits as the kitchen display. You set them under Bongning → Inställningar → KDS-tidsgränser (kitchen dispatch → settings → KDS time limits): Varning efter (warning after, yellow) and Kritisk efter (critical after, red). The defaults are 10 and 15 minutes.

Export

Click CSV to download the dish table. You need the permission Exportera analytics-data (export analytics data).