Kitchen Management and Meal Efficiency Dashboard
Meal ordering, production, service confirmation and ingredient reconciliation translated into an executive operating view.
The challenge
Management needed to reconcile requested meals, production, confirmed service, ingredient issues and pending portions without assuming that every unconfirmed service was wastage.
What I built
I linked meal ordering, BOM and inventory usage to a production-to-service funnel and management PDF reporting. The dashboard separates ordered, produced, served and pending service, then adds ingredient value, meal-period efficiency and item-level reconciliation.
How the organisation benefits
Across 1–4 July 2026, the system recorded 4,716 ordered portions, 3,981 produced, 879 served and 3,102 pending service confirmation. It showed 84.4% production conversion and 22.1% service efficiency, giving leaders a precise reconciliation queue rather than an unsupported wastage assumption.
Delivery reality
Pending service can include plating, delivery, OTP confirmation or status closure. I preserve that distinction so management investigates the workflow before classifying waste or loss.
System narrative
The dashboard converts meal operations into a production-to-service funnel. Leaders can see demand, production conversion, confirmed service, ingredient consumption and the portion backlog in one management view.
Crucially, the system labels 3,102 portions as pending reconciliation rather than automatic waste. That protects the integrity of the analysis and directs managers to investigate plating, delivery and service-confirmation gaps before classification.
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