Keeping a commercial kitchen efficient and able to withstand the pressure of service requires keeping on top of many different components and gracefully blending responsibilities of all restaurant staff. A restaurant manager should be constantly aware of how the kitchen is running and any issues that may arise. He/she should also observe the synchronization of all the different aspects of a restaurant kitchen in order to ensure that it can run as efficiently as possible.
Drafting a List of the Basics
Lists can be a great way to keep organization. The following is a list of basic lists that can create order in kitchen logistics:
- A list of all the factors that must be considered. This list will differ slightly from venue to venue. However, in order to prevent shortcomings in service and disorganization in logistics, basic aspects of running a restaurant must be taken into account in every venue.
- An inventory list- a standard template of an inventory list should be readily available, with blank areas for quantities and prices to be filled out. A list of suppliers who can provide those ingredients should be accessible as well.
- A list summarizing business finances- The business or restaurant manager should keep a budget worksheet of food costs, maintenance costs, new equipment purchases, gains and losses, and quantities of expensive ingredients, in order to know how well the business is doing and to prevent thefts or, at the very least, identify theft. They should also keep a log of commercial kitchen appliance maintenance, scheduling tune-ups as needed.
- Workers’ schedules, including information about heads of the shift (who will fill out the inventory lists) should be visible to all restaurant kitchen staff.
- To-do lists of food items to prepare should also be in a place that is visible to all cooks at all times, to help guarantee that the preparations get done. Many venues choose to have a corkboard or blackboard in the kitchen to make communication between shifts more simple.
Having templates of all these lists available on the main restaurant computer or on the business owner’s and restaurant manager’s USB, will ensure that organization is never an obstacle in keeping a restaurant kitchen running smoothly.
Having Organization Where Lists Can’t Help
Of course ensuring that all the kitchen equipment is properly used and maintained is one of the most important aspects of running a restaurant. These areas of keeping a restaurant kitchen efficient require application of ideas, rather than lists. Hiring well-trained restaurant staff or training employees well before placing them on the service line will help guarantee that work goes safely and smoothly, and that the commercial kitchen equipment is used properly. By clarifying job responsibilities to potential employees before hiring, businesses can ensure that restaurant staff helps keep the restaurant kitchen as efficient as possible.
By being organized, forming lists, and staying updated about the way a restaurant kitchen is being run, food business owners and a restaurant manager can help the commercial kitchen run efficiently. Taking steps to make sure the powerhouse of the business, the kitchen, is working properly and smoothly, can ensure that profit calculations are accurate and that the venue is running as effectively as it can.