Production Lines

Table of Content

  1. Description
  2. Availability
  3. Filter
  4. Information
  5. Screenshots
  6. Column Details

Description

The report shows the key figures for the utilisation of kitchen lines 1 to 4. You can see which production line is displayed by pointing the mouse pointer at the column name Line 1, Line 2 etc.
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Availability

SubscriptionBasic
ScopeAll markets
Limitation–
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Filter

  • Flexible restaurant selection
  • Date: from day – until day
  • Settings: Time Consolidation, Hourly Intervals
  • Tools: Print page, Export to Excel
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Information

The cash register data (NewPos6) is used to create the report.

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Screenshots

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Column Details

NameUnitDescription
Guest Count # Number of guests
MFY Initiation Decimal The MFY initiation time is the time that elapses between the start of an order (first keystroke on the cash register) and the moment the order appears on the monitor in the kitchen and processing begins.
Sandwich Count # Number of Sandwiches which have been produced on the Prodcution Line
Share % Share of Sandwiches which have been produced on the Prodcution Line (basis for calculation is total number of produced Sandwiches)
Sandwich / Guest Decimal Sandwich Per Guest, calculation: [Sandwich Count / Guest Count]
Open Lines Number The number of open lines for the segment. Open lines are identified by having sandwichcount > 0 for a segment.

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