The kitchen is the heart of a restaurant. And, an excellent restaurant has an organized kitchen. We all know restaurant kitchen management is quite tricky. To have proper kitchen management, apply some basic rules. The main goal is to improve the quality and the working atmosphere. As a result, you’ve all the ingredients for success.
Here are a few tips for proper restaurant kitchen management that will hit home!
Pay attention to the inventory
Hands down, inventory is essential. Restaurant inventory management is a procedure to track supplies and ingredients. When a restaurant is not stocked, it hampers the smooth functioning of your kitchen. It assists in making economic food. And, necessary for your day-to-day operation. The use of the right technology like Y the Wait POS can make a difference.
An extensive menu means you need more inventory. It is more likely that food may spoil before being used. A more focused menu with dishes made-up of the same ingredients is much simpler to manage. If you’ve trouble reducing the number of the menu items, then Y the Wait POS can help. Analyze your sales report and check things that are worth keeping. Create a unified menu to match your restaurant’s goals and improve your bottom line.
The two primary things a functional kitchen is – right menu and flawless inventory. Inefficient and faulty equipment can make cooking difficult. It will not only slow down the process but also decrease the quality. Spend some time with restaurant suppliers. Try to look for the right equipment for your kitchen without breaking the bank.
Focus on People
Your kitchen staff is more than anything else. Less knowledge and a bad attitude can sink even the established restaurants. Make sure your kitchen staff receives proper training, resources, and support.
Recruit quality kitchen staff. Knowledgeable staff will be able to pull tickets on time. Serve your customers with an exceptional dining experience. Before hiring any employee, you must focus on a solid track record and their desire to learn new things. Skipping jobs for plenty of time will have a direct impact on your end product. Interview all the prospects rigorously. Take cooking tests to verify their abilities. Also, make sure you have enough staff to cope up during peak hours.
Assign responsibilities to your new employees after giving them proper training. You need a menu book, monitoring from seasoned staff, and much more. Give training of one to four weeks before letting your new employees flying solo. Till then, don’t let them take command of your kitchen. Avoid keeping a particular resource in one place or one station. Everyone should have an idea of a little bit of everything. Chances are staff members to help each other in the busiest hours.
Preparation takes more time. Many kitchens prepare six to seven hours before busy hours. It is necessary to ensure that everything is on time. Analyze in-depth reports with Y the Wait POS to check sales history, target, and trends. It will assist you in knowing how much you need and the total time it will take to do the preparations. You may always have back in mind that your talented staff will take care of everything in the supper hours. But, take some crucial actions to collaborate with your kitchen staff. Ensure diver to the butler to the kitchen clerk everyone is working.
By studying and working on these tips, you can make your restaurant kitchen management flawless. We also recommend you partner with Y the Wait to increase the bottom line and manage your restaurant effectively.