7 Tips On Managing Restaurant Employees

The restaurant business is often faced with many challenges. Among all the ups and downs, the biggest obstacle for most restaurant owners is employee management. Unlike most businesses, the restaurant business model is built around the employees. If the employees excel, the business thrives. On the contrary, if the employees are sluggish the business must strain.  The supervision of restaurant staff must be done by a professional human resource manager. With that said, even the most experienced HR must apply some out of the book knowledge while dealing with restaurant staff. You must be strict and gentle, friendly while maintaining your status as the boss. Look at these tips to help you manage restaurant employees.

1. Reward Good Performance

 Any successful restaurant in the world thrives on the principle of rewarding hard work. Let your employees know that their effort is appreciated. Restaurant employees are among the most overworked servants. Waiters, for instance, have to remain standing throughout the day and maintain professional conduct all trough. If any of your employees work hard to ensure that the restaurant runs well even when they are under pressure, show them appreciation. You can have a special bonus for all employees if the restaurant brings in good returns. You may also reward specific employees by creating special awards such as Employee of The Month, Most Diligent Employee, etc.

2. Maintain Fairness and Equality

 Encouraging competition by rewarding hard work is a good way to get the employees pumped up. However, if you employ such schemes without fairness, you might be digging the grave for your restaurant. If you have to reward, let it be known that all the awards are given out on merit. If possible, you should let the employees have a say on who gets the reward for a certain period.  You may also use facts such as sales numbers to award the best performers. Unfairness such as racial and gender discrimination may lead to a backlash. Employees who feel discriminated may plot against you and sabotage all your efforts.

3. Be Friendly

Your employees already know you are the boss, there is no need for acting up all the time. Be friendly and talk to them on friendly terms. Avoid using abusive language but rather remain professional. You may break a joke or two with your staff even during staff meetings.  Create special bonds with each of the employees and let all of them feel as if they are important. having your employees close will help you learn all the secrets that might otherwise ruin your reputation.

4. Draw Boundaries

 Most managers are often confused when asked to maintain boundaries and be friendly at the same time.  Being friendly does not mean you break the boundaries. Just like a father at home, you can have fun with your employees when it is time for fun.  However, there are key boundaries that should be kept if you want to remain relevant. Some of the key issues to keep in mind as you get friendly include:

* Avoid office romance with employees

* Do not indulge in entertainment activities such as drinking with employees

* Do not entertain jokes and chat that may affect productivity.

5. Provide Solutions Quickly

 If you want your employees to respect you, they should know that you have the right solutions to their problems. If a situation arises up, you should be ready to provide the right solution. Solve any disagreements among employees. If there rises an issue between a customer and the employee, have it solved immediately.

6. Ask  For Your Employees’ Opinion

 Restaurant employees hold a lot of information that the manager might never come across. The waiters, for instance, deal with customers directly. They know what the customers want and how they want it done. They also interact with other restaurant staff from competing brands. If you give them a chance to express their opinion on the menu and service delivery, you might be surprised by how much insight they have. Giving employees a chance to give out their opinion also helps build a relationship. They feel appreciated and valued if they see their suggestions being implemented.

Learn To Say Thank You

Sometimes words speak louder than actions. As much as you might pay your employees well and cater to their needs, a simple thank you might go a long way in building trust. Employees need to feel appreciated and wanted. As a manager, talk to your employees regularly and let them know that you acknowledge every hour of hard work they provide to the restaurant. You might reward them with extra commission on special days just to enforce your appreciation.

Conclusion

Restaurant employee management calls for professionalism and wisdom. When handling your employees, you should understand that they are your first line of defense. They are in the frontline serving customers, welcoming guests, and preparing dishes. Unless they are happy, your restaurant will not be in a good place.  To ensure that your restaurant thrives, keep your employees happy by listening to them, giving them rewards and congratulating them. However, you must also maintain boundaries where necessary.

Tips to Managing 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.

How to Design a Modern Restaurant Kitchen

A good restaurant always has functional kitchens. The quality of the dishes produced in the restaurant’s kitchen is primarily determined by the number of visitors to the restaurant. Thus, the kitchen plays a crucial role in the success of the restaurant. The first dangerous task is to get the services of an expert kitchen designer. The designer must be professional and expert in preparing the kitchen design. The designer should take into consideration everything necessary for a good kitchen design when making the design.

The design must comply with all necessary safety requirements. The competent authorities must approve the project. Thus, a good plan can only be prepared if we use the help of experts who can carry out the complete procedure to make the restaurant kitchen design.

The restaurant must have all the necessary equipment. They must display the essential characteristics and quality. Many companies provide equipment installation services. They provide installation equipment according to the prepared projects. These companies offer expert advice on equipment installation.

The excellent design of the restaurant kitchens should ensure optimum use of daylight. This will help improve energy efficiency in the kitchen. The design should include an open and airy kitchen. Smoke collected must be adequately removed from the kitchen. The kitchen must have all the necessary amenities, such as a washbasin and a sink. The washbasin must contain sufficient water. A kitchen is usually a wet place, so there is a non-slip floor. The ground must be cleaned properly. The materials used must be not enforced. The walls should also be covered with a soft and impermeable material.

Electrical equipment shall be supplied in the required quantity. Safety must come. First, all electrical wiring must be properly regulated. Do not allow exposed wires at any price. Must be adequate drainage. Water should not accumulate on land or in ponds. In the restaurant kitchen there must be enough shelves.

The design should include the space required to accommodate these shelves. The number of shelves depends on restaurant requirements. The number of customers to be processed determines the number of shelves required. The amount of equipment required also depends on the number of customers who will serve the restaurant. The more customers, the more equipment needed. Another essential aspect of restaurant Kitchens is the budget.

The design must be tailored to the budget. Investment in the least necessary items should be made in the latter. The equipment list must be prepared in order of priority and must be purchased first. The design must be ready to ensure proper working in the kitchen.

Modern Restaurant Kitchen Design.

At first glance, the establishment of a restaurant can be very complex and difficult, especially for start-ups. That’s because restaurants are not just buying and selling centers. They include extensive and carefully organized cooking techniques and standards. From running licenses to the commercial kitchen equipment, starting and running a restaurant can be very difficult if you think about it.

Since it is essential to develop a business plan for your food company, it is essential to create a basic project plan for your commercial kitchen. This is because the design and design of the commercial kitchen will significantly impact the overall functionality and success of the catering business. There is a need to plan industrial equipment and research to ensure uninterrupted operation, cost-effectiveness, and prevent cost overruns. This may seem somewhat troublesome; this is why you provide a brief and easy to use guide to prepare kitchens to organize a restaurant business using the necessary equipment that allows you to start work quickly and efficiently in the dining area.

Here are five ways to customize restaurant kitchens:

1. Install and install the cooling.

a. Freezer industrial

The kitchen of the restaurant usually needs a freezer to store food and drinks. Depending on the needs of your business, you can purchase equipment with one, two, three, or four doors.

B. Cooling line and additional cooling units

For more operations, the more equipment needed to run such a commercial kitchen.

a. Refrigerator compartment

The refrigerator compartment is a refrigerated storage room designed to maintain the standard cooling temperature.

2. Purchase and configure storage

Warehouse shelves are ideal for perishable and perishable items, for storage of small equipment and dry storage.

3. Install kitchen equipment

a. Industrial hood and ventilation system H-VAC

Cooker hoods and ventilation systems are essential in any commercial kitchen cooked on an open fire, for example, in a pan or roasting stove. Smoke hoods are installed on top of appliances and windows and fans are used to blow up carcinogens and heat through carbon filters.

B. Broiler, oven and gas stove, as well as an industrial salamander.

This is important for cooking meat on the grill. Some even need additional equipment, such as a flat grill, fryer or convection oven,

4. Purchase small goods and cooking stations.

a. Prep tables and cut surfaces

Stainless steel tables are available in several sizes and are essential in any kitchen and cooking restaurant. Plastic cutting boards can also be customized to fit any size of the table.

B. Special equipment as required

This equipment includes food processors, industrial mixers, meat grinders, and more.

5. Fire installation, safety, and sanitary equipment

Of course, this is the standard for all businesses, for security purposes. On this occasion, you can contact local installers of industrial fire extinguishing systems.

A. Fire extinguishers and spraying system according to local fire regulations

B. Triple wash and dish washing

Setting up your kitchen can be a daunting task; but if you do it right, it will be worth it.