Personnel Limitations

Spread the workload evenly among the workers. As with equipment, you don’t want the fry cook to have more than they can handle, while the broiler cook has little to do.

Spread the workload throughout the day. Balance the cooked-to-order items against the cooked-ahead items so you don’t have to do everything at the last minute.

Offer items the cooks are able to prepare. Don’t put items on the menu that are above the skill level of the staff.