How Kettle & Coal cut Friday ticket times from 18 to 12 minutes
A 70-seat grill in Providence moved from printed tickets and shouting to station screens. Here is what changed, week by week.
Written by
Priya Nair
Role
Head of onboarding
Published
Reading time
6 min read
Where the minutes went
Before the switch, every ticket printed at one printer by the pass. The expo read it out, the grill and the fry station listened, and cold items waited for someone to notice them. Chef Ines Carvalho timed a month of Fridays: the average ticket took 18 minutes from send to window.
Screens by station
We split the menu into four stations: grill, fry, cold and expo. Each station got a screen that shows only its items, with the table and the course. Cold stopped waiting for the grill to call out salads.
All-day counts
The row of all-day counts did more than we expected. The grill started dropping chicken in batches of four instead of one ticket at a time.
The result
By the fourth Friday the average ticket was 12 minutes. The dining room turned tables 11 minutes faster, which on a Friday is about eight more covers.
See your own menu on Drayton before you switch
Send us your menu before the call and we load it for you, so the demo shows your tables, your stations and your prices. Twenty minutes, no slides.
The restaurant POS for counters, tables and kitchens. Built in Chicago by people who have worked a line.
West Loop, Chicago, Illinois
Drayton