If we are Cook or Order during slow periods, meals can take up to ___ minutes.

• A. 4
• B. 6
• C. 8
• D. 10

Answer: (B)

Managing service time during slow periods is about keeping orders moving while preserving food quality. When we’re Cook or Order during slower times, meals should be completed within six minutes. This target balances accuracy, cooking steps, and assembly, helping ensure hot, fresh food reaches customers without unnecessary delays. It also keeps the operation steady so that if demand picks up, lines won’t back up unexpectedly.

Six minutes works because it provides a realistic pace for assembling a standard Cane’s order—prep work done beforehand, the cooking steps, final assembly, and quick checks for accuracy. It prevents rushing to the point of mistakes, while avoiding extended waits that would slow down the kitchen and frustrate customers. Four minutes would be too tight for all those steps, risking quality; eight or ten minutes would introduce unnecessary delays during slow periods and throw off flow when things speed up.