How I lowered ticket time when the problem was in packaging, not the kitchen

I work with a restaurant with strong delivery volume and a kitchen that was already working at its limit. Recently, I had to resolve a specific case: orders were going out late and everyone was blaming the hot line. The symptom that made me investigate it seriously was that the food was ready, but it was piling up at the expeditor station waiting for sauces, bags, and drinks. I preferred not to…