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Running Your Restaurant’s Kitchen More Efficiently

Your restaurant’s kitchen is where the action happens. It’s where your ultimate product is being made. With that, you need to make sure that every aspect of the operations is in place. One blunder or misstep will affect the quality of the product and service that you will offer. And when that happens, your customers will be dissatisfied, and you may never get repeat business in the future. Thankfully, there are many ways you can streamline your kitchen operations. When your operations are efficient, you are saving time and money in the long run. Whether you are running a small restaurant or you have started a juice bar smoothie business, here are some pointers you may want to take into account.

Simplify your menu

Every restaurateur wants to impress their guests with a wide range of dishes and offerings. However, this may be viewed as an overpromising act. You can still offer complex and unique dishes, but you have to make sure that you always have the right staff and the right ingredients. Everything on your menu board must be something that you can readily offer. Otherwise, make sure that you offer a streamlined menu. Just focus on the quality of the dishes.

Standardize the procedures

Restaurant kitchen staff To make the operations run efficiently, your kitchen staff must follow a standardized set of procedures. When you have specific rules, you are actually ensuring the consistency of the output. For instance, you can create an employee manual regarding handling the ingredients and plating the dishes. For everybody’s reference, you also have the option to post an infographic in every corner of the kitchen. Do not hesitate to update your procedures, especially if the new rules will actually increase your kitchen’s efficiency. It’s also recommended that you review the rules together with your staff.

Focus on setting up a stable inventory

Your primary goal is to make your customers happy. And that can only happen when you can actually offer them what they want when they order it. This means that your pantry and cupboard should never run out of key ingredients, especially in the middle of demand or rush. Set up a smart inventory system, so you will always determine when it is the right time to restock. An inventory will also help you determine which ingredients you should buy sparingly.

Listen to your team’s suggestions

As the kitchen’s team leader, you focus on the administration of the operations, and you may rarely work on the ground. This should not keep you from being in touch with your team members’ concerns. If they suggest some workarounds and tips to make the operations more efficient and comfortable at the same time, always listen. You may pick up something.

Make things work, make your customers happy

In the end, your goal is to make your customers happy. And you can do that when your kitchen is functioning properly. It’s also worth noting that streamlining and improving your operations will also benefit every member of your team.
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