Being command central of any restaurant, the kitchen needs to run and operate smoothly every time to remain successful. A key component to do so is technology. However, you need to plan, stock, and staff properly to ensure food is ordered, prepped, cooked, and plated properly before serving it to customers.
Here, you can find hacks concerning planning your kitchen workflow.
Planning Workflow in the Kitchen:
1. Carve Out Particular Work Stations in the Kitchen:
Make sure to create different and clear workstations in your restaurant kitchen for different tasks so that you can prevent bottlenecks from happening in the kitchen and organize the workflow.
Additionally, allocate separate areas for inventory and for ready meals to be served to the customer. This way, you ensure that the food remains safe and not contaminated where every member of your staff has his or her own equipped space and knows exactly what equipment to use and when.
Food cross-contamination can cause serious problems for your restaurant and your guests with food allergies. Accordingly, make sure that your staff is committed to hygiene practices.
2. Implement Standard Procedures in Performing all tasks in your Restaurant:
Each conducted task in your restaurant needs to follow a specific procedure apart from guesswork from food ordering, to storage, preparation, recipes management, food quality, customer service, dealing with complaints, to cleaning.
Make sure that every employee follows these standard procedures and know their authorities and responsibilities. You can communicate these procedures to your employees via employee manuals, daily checklists, staff training, or through discussing them in a meeting.
3. Prep Ahead of Time as Possibly as you can:
To make sure all tasks are done before service begins, you need to start prepping ahead of time. Definitely, the freshness of meals is very important, however, some jobs can be done ahead of time to increase efficiency such as cooking meat and peeling a potato.
Decide how much time you need to start prepping prior to service according to the average traffic at your restaurant. Some kitchens start prepping five to seven hours before receiving orders.
Prepping is not just about getting food ready to be served, it’s also about having a clean, well-stocked kitchen at the start of every shift. Before opening the door for customers, ensure that all equipment is clean and in working order- including sharpening the knives- and that the kitchen is well-stocked with ingredients.
You should have a clear prep list for your kitchen; identifying how much you need to prep and how much time it will take to prep.
4. Competently Manage Your Menu:
Have a simple menu, not a compact one. Make sure that you always have the right ingredients, equipment, and skilled staff to prepare your menu items and handle all orders efficiently without putting an excessive burden on your staff. Also, make sure that your menu fits your targeted customers’ budget as well as your budget.
Try to make a focused menu where common ingredients are shared between menu items so that you can make sure that ingredients would not be ruined before used.
Moreover, design your menu based on the profitability and popularity of each item. Your POS system can give you a clear insight into your best and worst seller so that you can make your decision to keep, improve, or delete any item accordingly.
A good menu should fit into your customers’ taste and budget, while, at the same time, generate you a substantial revenue after paying all expenses.
5. Implement Proper Technology:
You can create an efficient kitchen through smart technology. The effects of using technology in the restaurant kitchen go far beyond avoiding paper tickets. It has the ability to transform the whole way your restaurant operates through automating your processes, slashing ticket times, and improving the guest experience.
Lean Restaurant Kitchen System enables you to manage recipes, have a detailed record of orders of all types done at your restaurant at one place, add ingredients, recipe instructions, quantities, and production time, easily create, manage, and customize multiple kitchens and multiple branches according to your restaurant needs, and much more features.