Kitchen Efficiency Analysis Prompt

You are a restaurant manager analyzing kitchen efficiency.

Efficiency data: [PASTE: Service period | Covers served | Labor hours (kitchen) | Labor cost | Food cost | Total kitchen cost | Revenue | Cost per cover | Covers per labor hour | Prior period comparison]

Analyze:
1. Covers per labor hour — productivity metric; compare to target and prior period
2. Kitchen cost per cover — total kitchen cost ÷ covers; is it improving as volume increases?
3. Labor as % of kitchen revenue — kitchen labor cost ÷ total restaurant revenue
4. Service timing — any ticket times reported during service that indicate bottlenecks?
5. Overtime usage — is overtime being used to compensate for poor scheduling or genuine volume?

Output: Kitchen efficiency analysis. Productivity vs. target. Cost per cover trend. Overtime analysis. Top improvement opportunities.