Running a restaurant or it’s kitchen can be a very overwhelming job, every detail counts - especially when it comes to the kitchen! After making sure that your catering equipment North Wales is in its best working condition, then there are a few other things to look at.
How can I get my restaurant kitchen to run more efficiently?
Listen to the feedback from your employees.
It’s easy to become set in your ways, and believe that your way is best. However, a successful and true leader listens to what their staff has to say, and takes on any recommendations.
Consider observing a full service from start to finish to get a real grasp of how things are running. Talk to the staff throughout to understand what challenges they are facing, and what their best way to overcome them would be. Being too controlling over their actions can have a negative impact, so teach them to work independently, and success should come naturally.
Streamline your menu choices.
Whilst its great to give everyone a broad selection of food to choose from, you might not always have the right ingredients or staff to implement it well. Be more practical, and reduce your menu into something you can always keep on top of to a high standard.
Your menu should only include dishes which the kitchen can handle with a full house, and contain ingredients which fit your budget. It’s best to create less to a better standard than more and let the quality drop.
Make an employee manual.
Whilst this might feel like a mammoth task, it is crucial to have the standard operating procedures outlined for new and current staff to learn. This ensures that the quality is consistent throughout the whole kitchen.
Remind your staff to brush on the procedures every so often, and keep adding to them if need be. To ensure everyone is staying on track, you can carry out spot checks.
Create an efficient inventory system for ingredients.
There is nothing worse than running out of important ingredients during the peak of dinner service - it doesn’t look good on the business. You can avoid this by having an inventory system in place so you know what needs stocking up.
This system will also help when it comes to waste - it will also make you a more sustainable catering business! There may be some ingredients that you regularly don’t end up using, so you can order less.
Assign the daily food prep to someone you can trust.
Starting service in a kitchen that isn’t properly cleaned or well stocked can be a huge set back for you chefs. Assign the prep role to someone you can trust to get the job done to a good standard so that service runs smoothly throughout.