Evaluate kitchen times

Under Statistics → Service & Guests, the Kitchen section shows how long your kitchen takes. The time is measured per item: from when it is sent to the kitchen until the kitchen marks it as Ready to Serve or Finished in the kitchen monitor. For courses, the timer only starts when the course is released.

The key figures

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  Ø Preparation – the average minutes per position.

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  Above target time – the percentage of items that took longer than the green until time on the kitchen monitor. Each establishment uses its own target time.

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  Prepared Positions – how many positions were measured.

Below this is the distribution of preparation time and a table for each item showing the fastest and slowest preparation times. The page filters also apply here.

Kitchen peak times

The heatmap shows the average preparation time per day of the week and hour in which preparation began – the more intense the heat, the slower the preparation. Hovering over a field displays minutes, the number of entries, and the percentage relative to the target time. Pale fields have fewer than 5 entries and are only a guideline. Anything starting after midnight is counted towards the day of the week for that shift.

What counts and what doesn't

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  Only what the kitchen itself advances counts. The automatic status assignment after payment does not measure time.

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  Items that were open for more than 3 hours do not count – usually, the check-off was forgotten.

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  Reliable times will be available from October 15, 2026. Before that date, automatic status assignment was included; older times are only shown in the statistics for companies that did not have it activated at the time.

If you export the page via ⋯ as a PDF, Excel or CSV, the kitchen data including peak times will be included: Export statistics and receive them via email.