Dynamic Routing of food items through a restaurant kitchen improves on advanced routing methods by being forward looking and forecasting the time to prepare each of the menu items within an order based on the current capacity and conditions of individual prep stations. Such Dynamic Routing has the ability to monitor for current status on a user defined basis, updating forecasted times based on real-time factors that can impact these forecasted times. The method improves on advanced routing methods by keeping track of the status of each and every individual item within an order as it goes through the preparation process. Therefore, if one item gets behind or one prep station that is responsible for an item on that particular order gets behind, the remaining items do not commence to the prep stations, keeping the balance of the order on track for all items to complete the preparation process at the same time. Overall, the present invention encompasses every facet of the preparation process and every factor that can impact that preparation process, using advanced logic and algorithms to continuously forecast and adjust forecasted times at a very granular menu item level to protect workflow, labor efficiency, and food quality.