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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. ...continue reading
Frying, searing and browning, in sauté pans, are cooking methods used on meats, fish, poultry, and vegetables. The cooking method makes the most of the maillard reaction, adding a dark, relatively crispy outer layer to the ingredients used. The aim is to quickly cook the ingredients, usually while adding flavor, without allowing them to get soggy from being crowded or cooking too slowly. As with pots, sheet pans, and almost any other piece of kitchen equipment, the type of material and weight of the sauté pan used affects the resulting dishes. By purchasing the right types of saucepans, cooks can prepare the best dishes possible with their ingredients by cooking on the stove.
The material that a sauce pan should be made of depends on the dish being prepared. For example, omelets are easiest to prepare in a nonstick pan, since they need to be cooked delicately and flipped halfway through cooking. Meats, fish, and poultry should be prepared on a grill pan or a relatively nonstick pan, since they need heat transfer to be even, and the ingredient needs to be flipped during the cooking on the stove. Stir fry is simplified ...continue reading
How to build a restaurant is a process paved with advice of which commercial kitchen appliances to purchase. However, once the restaurant kitchen is up and running, it is crucial to consistently and frequently work on maintaining commercial kitchen appliances that were purchased. By applying commercial kitchen equipment maintenance techniques, a business can provide itself an added safety blanket against difficult service because of inadequately functioning kitchen equipment.
Precautions to Take
First and foremost, purchasing high quality commercial kitchen appliances will lower the chances of having to invest time and money in intense maintenance, by providing durable kitchen equipment that can withstand the wear and tear of service. This step in how to build a restaurant is complicated, since prices for commercial kitchen appliances can be extremely high, and there is often a battle to stay in the budget. Regardless of the quality of the commercial kitchen appliances in a restaurant kitchen, the first step after purchase should be to read the owner’s manual. By knowing how to use the equipment, how to clean it, and how it is supposed to function, a detrimental mix-up in use or cleaning that will damage the kitchen equipment, is less likely to occur. Employees should also know how to use the equipment in the kitchen. Part of restaurant kitchen employee training should be instruction about the equipment, how to use it, how to clean it, and what to do if it stops working. For example, employees should be told to never pour water directly on a range, as that will ruin the gas ...continue reading
Superfoods, nutrient-dense products that remain unprocessed and offer a range of positive effects on consumer health, provide a simple way of increasing your restaurant’s appeal. Since superfoods receive regular attention from the mainstream media, building a healthy restaurant menu around a few of the most common ones takes just a little effort. You probably offer some of these foods already and can therefore focus on different ways to feature them. Slow cooking with commercial kitchen equipment such as bains marie adds to the nutritional cachet.
Common Superfoods For a Healthy Restaurant Menu
Well-known superfoods like blueberries, walnuts, and yogurt have the advantage of being easy to add to a variety of menu sections. Blueberries contain huge amounts of antioxidants, potassium, and vitamin C as well as phytoflavinoids. These properties make them powerful weapons against inflammatory diseases and lower consumers’ risk of cancer and heart disease. Walnuts possess both Omega-3s and antioxidants. Yogurt protects the immune system and colon while providing calcium to many lactose-sensitive individuals since it is easier to digest than milk. Salads, dips and tapas, and desserts act as great bases for these ingredients. You can incorporate blueberries into a main dish by concocting a blueberry confiture to serve with duck. Walnuts can be combined into a salmon dish, doubling your superfood clout. Serve a sauce with the salmon made of ...continue reading
The Patient Protection and Affordable Care Act, commonly referred to as “ObamaCare,” contains some provisions that affect restaurant owners. Reaching further than elementary health codes like requiring your chef to wear a disposable chef's toque, the new requirements relate to nutritional transparency and employee health insurance. The act primarily touches food service establishments comprising more than twenty locations of the same business name. These eateries must provide restaurant nutrition facts such as calorie counts in writing and on a menu display. Many restaurant owners will also need to provide basic health coverage within a particular price range to their employees. A digital menu offers support for the first requirement, and the National Restaurant Association can help with the second.
Restaurant Nutrition Facts and Menu Display
Keeping nutritional information readily available while ensuring that it remains perfectly current and precise may seem intimidating. This is where a digital menu display becomes invaluable. Although restaurant owners also will need to supply written material describing the nutritional content of menu items, a digital menu naturally facilitates menu display updates. Some versions even allow for online modifications whenever prices, menu offerings, or restaurant nutrition facts change. A digital menu also provides benefits concerning advertising. If your restaurant serves more healthful fare than the competition, this fact will become more readily apparent as a result of the Act. The digital menu display gives distinct exposure to this edge. Pictures are prime marketing material as well. Take full advantage of your commercial kitchen equipment to make impeccable ...continue reading
So many professional chefs dream of opening their own restaurants, and many more probably would if financing a restaurant were not such an issue. Knowing how to find, approach, and follow up with prospective restaurant investors gives you a distinct advantage over many would-be industry rivals. A professional, can-do attitude and a well-written restaurant business plan will serve you well in this endeavor.
Find Investors and Write a Restaurant Business Plan
In order to approach investors, you need to be able to find them in the first place. Join entrepreneur and other business associations to make connections with potential investors. Even if no suitable investors turn out to belong to the group, other members can point you in the right direction. You may want to avoid competition by posing your inquiries to businesspeople in relevant fields who are not necessarily chefs. Hotel owners, for instance, are likely to know investors who might be interested in restaurant investment. Friends, relatives, co-workers, and customers who can vouch for you make valuable references and may be in a position to contribute an investment. Your dedication, talent, and work ethic will be less of a question in their eyes than a stranger’s if you have done your job correctly thus far. Once you find one or more investors with whom to meet, write a business plan. Make it as detailed as possible so that you know exactly what you need and what you can offer your investors before you meet with them. Pay special attention to how much you will need to spend on professional kitchen equipment and a lease or down payment for a space. If you can, hire a professional to help you write the business plan and to ...continue reading