From my days in those kinds of jobs I'd welcome it. I won't have to go count how much we have on hand. I just drop whats listed and move on to something else. My problems would usually come from "a system" that were missing large steps or prerequisites. "Start frying 1 batch of fries and other in 4 minutes" except the fries weren't cut the night before so both fries wont go in for another 20m. Or the food in the fridge is no longer fresh enough to serve, so we're down some food for the dinner rush.