Sweetgreen Hot Prep
Prep planning that works for the busy chef.
I redesigned the “oven scheduler” as a Kanban board that matched how teams already worked.
Teams needed to know what to cook and when to cook it.
The prep list populated in the to-do column throughout the day. Each item moved from to do, to in progress, to completed as the team cooked it.
Food safety logging happened as part of the cook.
The required temperature log was captured when a cook was completed, so teams stopped doing the same work twice.
Built for how chefs work, so they actually used it.
500%increase in adoption of a previously underused tool
$700Kannual waste savings