How to Manage a Restaurant Kitchen Efficiently

Managing a restaurant kitchen is not a walk in the park. Anyone who has worked or owns a restaurant knows the importance of organization and management of this kitchen. You have to rise above the challenges because the success of your business lies in the kitchen. This is where the delicious food is made, which translates to satisfied customers leading to increased and consistent sales.

If you can manage your kitchen properly, you are assured of seamless services. Here are some tips that you can apply in kitchen management for increased efficiency:

Inventory Matters and Prep Work

For a restaurant to run smoothly, inventory matters must be well-taken care of. The counting and tracking of inventory may seem like an uphill task, but you should not be skipped. Your kitchen staff cannot deliver final products unless they have everything needed for each recipe. Fortunately, you can take advantage of modern technology with the best features for inventory management to track your stock.

Apart from buying stock, get the right tools and equipment for your staff. Since this is a professional kitchen, avoid any shortcuts; instead purchase high-quality equipment. This will ensure speedy and quality food.

Inventory matters go hand in hand with prep work. If a restaurant kitchen is well stocked, it means your team is ready for all tasks. Meal prepping saves time, but the chef should ensure that the ingredients remain fresh and avoid preparing anything that cannot last for long. To manage your restaurant kitchen efficiently, you should have someone explicitly hired for the prep tasks to allow the chef work fast.

Hire the Right People

Your kitchen staff members determine the type of food and services offered in your restaurant. Meals will not be ready on time and this can be the beginning of the end of your business. Hire a chef who has experience and is ready to learn more. But, always give them a cooking test to verify their abilities.

Get enough staff including chefs, cooks, expediters, runners and the dishwashers. If you miss any of these people, the kitchen system will not function properly.

Schedule Is Important

In a restaurant kitchen, how you schedule things makes the difference between efficiency and inefficiency. Scheduling means everything is ready when needed. For example, meals meant for lunch or dinner will ruin your reputation if not ready at the right time. Have enough staff for seamless services and resist the temptation to reduce their number to save money as long as they are needed in the restaurant.

Be Ready To Do Tasks Yourself

During peak hours, such as dinner time, everything is done in a rush. You should not assume that your team can handle everything, be ready to step when unusual situations arise. Do not allow things to fall behind or watch your staff struggle to meet the high demand, take action. Whether its dishwashing or making some cocktails be an example and your staff will follow your footsteps.

Focus On Staff Retention

Maintaining restaurant staff is one of the biggest challenges that make running an efficient kitchen almost impossible. If you are quick to dismiss your employee, you will always be training people, and it lowers your restaurant’s capacity to serve customers adequately. The restaurant industry has quite tight profit margins, and customers come back because of their past experience. One of the things that customer relate with is the taste of food and if you change your kitchen staff too often, you can bet the taste will also change. Focus on maintaining your team as a way of maintaining good business

Have Work Stations for Different Task

Make sure your kitchen is spacious with different work stations for various tasks. There should also be a door where inventory comes in and one used by staff serving food. If the kitchen is small, have everything planned and appropriately arranged to prevent food cross-contamination, which can trigger allergies.

What’s more, make certain that every staff member can access all essential points effortlessly, including the refrigerator and the sink.

Conclusion

Remember not to stress yourself over things that do not matter. Manage your restaurant kitchen while prioritizing your customers, but at the same time ensuring your staff is comfortable and safe.