The organization aims for first class quality and the quality of food is indeed high. However, in a restaurant, the service product is rated just as high as the product being served. In a restaurant environment, the below is the form of elements to be satisfied in order to meet the overall kitchen objectives. The mean provided to the consumer has to be safe and it should be of good quality. It has to meet or exceed expectations of food needs of the consumer. It has to utilize the best stock in order to do this, and conventionally, this is driven by internal operational management. The aim is to minimize stock wastages. Therefore, it is critical to balance between required operational expense and stocks acquired. Furthermore, the kitchen will have to take into account multiple set of concerns. Concerns like customer wait time, getting the portion size right, the attitude shown by front staff toward customers and finally the monthly financial goal of the restaurant falls under the kitchen objectives of the restaurant.