Ticket Time
Ticket Time refers to how long it takes from when a customer places their order until their food arrives at the table. It's a key measurement in restaurants that shows how efficiently the kitchen and service team are working together. Fast ticket times usually mean happy customers and more table turnover, while slow ticket times can lead to customer complaints and lost business. Managers often track this metric to improve restaurant performance and train staff. You might also see this referred to as "order fulfillment time" or "kitchen wait time."
Examples in Resumes
Reduced Ticket Time from 25 to 15 minutes through kitchen workflow improvements
Trained staff on efficiency techniques resulting in 40% decrease in Ticket Times
Managed kitchen operations with average Kitchen Wait Time under 20 minutes during peak hours
Typical job title: "Restaurant Managers"
Also try searching for:
Where to Find Restaurant Managers
Professional Networks
Job Boards
Example Interview Questions
Senior Level Questions
Q: How would you improve ticket times during peak hours without sacrificing food quality?
Expected Answer: A senior manager should discuss staff scheduling, kitchen layout optimization, prep work organization, and communication systems between front and back of house. They should also mention training programs and monitoring systems.
Q: How do you analyze and address consistent delays in ticket times?
Expected Answer: Should explain methods of tracking and analyzing ticket time data, identifying bottlenecks, implementing solutions like station reorganization, staff training, or menu engineering, and measuring results.
Mid Level Questions
Q: What systems have you used to track ticket times?
Expected Answer: Should be familiar with POS systems, kitchen display systems, or manual tracking methods, and explain how they use this data to improve operations.
Q: How do you handle ticket time issues during rush periods?
Expected Answer: Should discuss immediate solutions like expediting, staff reallocation, and communication procedures, as well as preventive measures for future rushes.
Junior Level Questions
Q: What factors can affect ticket times?
Expected Answer: Should mention basic factors like kitchen staffing, order complexity, communication between staff, prep work, and customer volume.
Q: How do you prioritize orders when multiple tickets come in?
Expected Answer: Should understand basic order sequencing, table numbers, and timing considerations for different menu items.
Experience Level Indicators
Junior (0-2 years)
- Basic understanding of kitchen operations
- Ability to read and organize tickets
- Knowledge of standard cooking times
- Basic staff coordination
Mid (2-5 years)
- Kitchen workflow optimization
- Staff training and supervision
- Rush hour management
- Performance tracking and reporting
Senior (5+ years)
- Restaurant operations management
- System implementation and improvement
- Team leadership and development
- Strategic planning and analysis
Red Flags to Watch For
- No experience in busy restaurant environments
- Poor understanding of kitchen operations flow
- Lack of customer service orientation
- No knowledge of food safety and timing requirements
Related Terms
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