Set practical WIP limits for prep, packing, and load-out work on event day.
Flow improves when the team can see what is stuck. Kanban asks teams to visualize work, limit work in progress, manage flow, make policies explicit, use feedback loops, and improve collaboratively. For catering managers, the most immediate move is the WIP limit. It turns a crowded prep window into a visible system. Visualize the work Use cards or rows that represent deliverables, not vague activity. "Box 120 chicken skewers" is better than "prep apps." A card should move only when the deliverable is truly ready for the next lane. Limit the bottleneck Put the tightest limit where unfinished work hurts…
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