Kapazitätsverluste durch manuelle Planung von Produktions- und Vorbereitungszeiten

Definition

Commissary kitchens are used precisely because they supply professional equipment and compliant premises that small operators cannot easily replicate.[2][3][1] FSANZ and state guidance clarify that mobile food businesses must meet the same food safety requirements as other premises.[6][8] As a result, production of sauces, prep and bulk cooking is often centralised in these limited‑capacity kitchens. Industry overviews of shared and commissary kitchens highlight coordination challenges when multiple food businesses share the same space, as well as the risk of not having the kitchen fully booked at particular times due to poor scheduling.[2][3] In practice, manual booking methods (email, phone, spreadsheets) rarely optimise utilisation across early mornings, mid‑day lulls and late‑night windows. Tenants gravitate to a small number of peak slots, while other periods go underused, leading to artificial capacity constraints where businesses decline catering jobs or extra trading days because their preferred prep slots are unavailable, even though the facility has spare off‑peak capacity (logic‑based inference from shared resource utilisation patterns). For mobile food businesses that rely on events and weekend trading, the inability to align kitchen access with demand translates directly into lost sales opportunities.

Why This Matters

The Pitch: Mobile food and catering operators in Australia 🇦🇺 forgo an estimated 5–15% of potential revenue each year because inefficient commissary kitchen scheduling prevents them from taking on additional high‑margin events or expanding trading hours. Digital capacity management that optimises shared kitchen utilisation can unlock this lost revenue.

Affected Stakeholders

Owners of food trucks and mobile stalls, Commissary kitchen managers, Event and catering managers, Revenue and operations planners

Related Business Risks