Background

Before each breakfast shift, the team needs clarity on how many guests are expected to attend. Without advance visibility into projected guest count, staffing allocation and food preparation decisions are based on assumptions, increasing the risk of overstaffing, shortages, or waste.

User Story

As an operations team member, I want to see the expected number of guests for breakfast before the shift starts so that we can properly prepare staffing and food production.

Expected Outcome

Improved shift planning, optimized staffing levels, reduced food waste, and smoother breakfast service execution. 🍳

Farrukh Kuchkorov Savitsky Plaza