Order-to-plate and right-resident reliability
- The operating risk
- A correct diet, texture, allergy, or restriction can still become the wrong meal at the point of service.
- Where it may break
- The break may sit between order entry, census, production counts, tickets, substitutions, resident identification, and the final handoff.
- Focused work
- Trace one defined meal process as it is performed, identify the precise mismatch point, and design the smallest verification and escalation control.
- Intended operating result
- The right requirement is visible for the right resident, exceptions have an owner, and unresolved mismatches stop before service.