Timing food preparation using cook times, bins, and/or coursing improves quality.
Coursing can allow items to be split into multiple courses and sets rhythm for the dining experience.
Delayed routing uses cook times of the individual items to allow everything to be completed together.
Recipe viewer helps promote consistency in preparation and serving among different cooks.
Modifiers are easier to read, preventing mistakes and decreasing amount of voids and refunds.
Forecasting helps ensure that food is readily available, yet not sitting in a bin.