I’m talking like Mr. Beast Burger, Neighborhood Wings, and It’s Just Wings; I don’t get how they can operate out of the kitchen of existing restaraunts without impeding or hindering the performance and flow of those kitchens.
In: 1
Answer from a system engineer:
Say the kitchen has a capacity of 100 dishes per minute (dpm).
During off peak hours, dine-in averages at 50 dpm. You have extra 50 dpm of performance going to waste (paying chefs to just idle half of the time), so it will be better to use this leftover performance elsewhere, like cooking for delivery orders.
During peak hours, dine-in takes the whole 100 dpm. Then you simply set your delivery apps as out of stock. No harm done, but you get to use 100% capacity at all times
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