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3 Tips for Maintaining a Busy Kitchen in the Restaurant Business

Running a restaurant can be profitable, but this tends to only be the case for the select few who know how to do it right. As the hospitality business has far too many aspects to discuss here, we will be concentrating on a few critical tips for maintaining a busy kitchen in a restaurant, café or diner.

Get Your Kitchen Supplies in Order

From meat and vegetables, to buying kitchen supplies for cleaning and disinfecting the whole establishment, every day the restaurant opens its doors to customers, it should not be lacking in any supplies.

If supplies are low, close your restaurant early, rather than trying to sell off the last few remaining, unused perishable supplies. Losing a small portion of those perishables is a much more desirable outcome than telling multiple people that you can’t cover the menu, only to see them exit the place disappointed.

Also, you may want to invest in a good inventory management software to help you stay on top of things, and order items before running out of them.

Delegate Responsibility

There’s only so much leading that a chef can do alone, so you need to delegate some of your kitchen responsibilities to the most suitable candidates in each aisle. In case you are not a chef yourself, then you should ask the opinion of the chef/chefs working for you. Let the chief chef control your kitchen, and you can take up the lead on customer management outside the kitchen.

Lean Your Menu Down

It isn’t uncommon for restaurants to have a big menu with multiple cuisines featured, further expanded by sub divisions and numerous dishes under each of those sub divisions. Unless you have the manpower within the kitchen to actually pull that menu off with 100% capability, a menu of this size a bad idea for multiple reasons.

Restaurants are often guilty of creating extensive menus to impress, but in reality, their kitchens are hardly prepared to handle a fraction of everything that’s mentioned. They tend to rely on guessing what people would likely want, which eventually forces them to say no to customers multiple times every day! Not only is it false advertising, it can lead to a bad reputation, and is a surefire way to lose sales and lower morale as well.

Customers will often end up being served a dish that they had to settle for, instead of being served with food they originally wanted from the restaurant’s own menu. That is a sure way to get a bad rep and temporary customers who will never return.

Avoid false advertising and slim down your menu to what the present kitchen staff is equipped to cook and serve properly. Some customers prefer a place with fewer, well prepared options, because it makes things easier for them. Familiarity in good taste is something that has always worked in the food business, which is a positive enforcer that no small diner, café or restaurant should ever forget about. You can always change the menu around a bit every week, but don’t add more to it without the appropriate preparations in place first.

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