Work out kitchen staff requirement instantly with clear inputs, formula shown and shareable results.
Kitchen staffing has two components: line chefs sized to peak covers per hour, and preparation hours which can be scheduled outside service. Sizing the line to average covers rather than peak is the most common cause of long ticket times.
Service chefs
Chefs = ceiling(Peak covers per hour / Covers per chef hour)
Total staff hours
Total = Service chefs x Service hours + Preparation hours
Because food cannot be produced in advance during service. A kitchen sized to the average fails for the two hours that matter most.
Shift work into preparation, simplify the menu at peak, or introduce items that finish quickly from a prepared base.