how do restaurants handle same orders arriving in small intervals?

Question

A customer orders x.. The kitchen starts preparing it.. But in few seconds another guy orders the same dish.. Do they start fresh for the next order? Chime on the previous order . What’s the strategy?

In: 171

Answer 1

The planning and prep are designed to bring every dish as close to finishable as it can get, so each one can be quickly prepared and on the way. The cooks aren’t actually boiling noodles for your lasagne one by one back there.