one of the most painful things to experience is a backed up restaurant kitchen.
one thing goes bad—a steak is overcooked, a sauce is ruined, an oven is heated to the wrong temperature—and it causes everything else behind it to slow down. because the orders don’t get out the door, the front staff becomes inpatient and begins to question the kitchen staff causing tensions to rise which leads to even more problems.
this can cause a serious issue for any restaurant when the lunchtime or dinnertime rush is on. too many inputs, not enough outputs.
restaurant staff or not, we’ve all been there before. one thing breaks, but we try to make it work anyway. we throw grit and determination at a problem which is sometimes most easily solved by a strong dash of courage.
the courage to stop the inputs, fix the process, and ship the outputs first.