Pizza Pazza — Takeout Ops Dashboard (Improved)

Jean & Jacqueline’s view of flow, WIP, and quality-at-source for the evening rush (demo data).

Status: Open
Shift: Dinner Rush
Last refresh: —
Line: Ovens A+B
Throughput (orders / hour)
74
▲ +8% vs last hour
WIP (orders in process)
19
■ stable last 20 min
Lead time (order → ready)
16.4 min
▼ −1.2 min since 5:30
OTIF (on-time, in-full)
92%
▼ −3 pts peak window

Flow Health by Station

Utilization proxy (higher % = closer to bottleneck). Demo values.
Dough & Topping
62%
Oven Queue
84%
Cut & Box
71%
Pickup Handoff
66%

Kanban Board

Improvement work + daily management for the takeout line.

To do 3

Reduce oven changeover
Standardize peel loading sequence; goal: fewer “dead oven seconds”.
Pickup shelf labeling
Create zone map (A–F) + large ticket numbers for faster handoff.
5S topping station
Shadow outlines for ladles/spoons; relocate high runners to front row.

Doing 2

Batch size reduction (boxing)
Box “one-piece flow” trial: stop staging 6 boxes; measure WIP & time.
Quality at source checks
Add “edge-burn + underbake” visual standard at cut station.

Done 2

Pre-portion cheese
Reduced topping variability; training time down for new staff.
Andon call for missing items
If drink/dip is missing: stop + fix before sealing bag.

Quality at Source — Recent Issues

Logged by station leads (demo). Focus: catch defects before pickup.
Time Station Issue Containment Severity
6:07p Cut & Box Wrong crust flagged (thin vs regular) before sealing Re-fire correct pie; retrain “ticket readback” Med
6:14p Pickup Handoff Missing drink on 2 orders (bags sealed) New “scan items → seal” checklist at shelf High
6:22p Oven Queue Edge burn cluster on pepperoni (hot spot on Oven B) Rotate pies mid-bake; adjust deck position markers Med
6:31p Dough & Topping Sauce over-portion causing soggy center complaints Use ladle standard; quick visual “coverage ring” Low