Four Ways to Make Your Restaurant Kitchen Run More Efficiently
Manage your menu
Firstly, take a look at your menu. Your menu should be simple and manageable for the size of your kitchen and team. You should be able to prepare and serve every dish on your menu without delay or hassle. Eliminate any dishes that take too long to prepare; a smaller, well thought-out menu is better than an extensive and complex one.
Set up an inventory system
There is nothing worse than running out of key ingredients when you’ve got a restaurant full of hungry people waiting to be served. Setting up a reliable inventory system is a good way to keep track of your ingredients and when you need to restock. To avoid wasting unnecessary food, make sure you regularly review your inventory and food orders to ensure that you’re only ordering what you need.
Organise specific workstations
To prevent staff from getting in the way of each other in the kitchen, set up clear work spaces for specific duties. Each chef should have their own space to prep and cook. Cross-contamination of food is a serious concern for customers with food allergies, which is why you should set up different stations for different jobs and ensure that the food stays safe at all times.
Prep as much as possible ahead of time
The freshness of a meal is very important - but that doesn’t mean you can’t do some food prep before you open for business. To increase the efficiency of your restaurant, prepare as much as you can ahead of time. For example, vegetables can be peeled before your restaurant opens to save staff from doing it during busy periods. Simple tasks such as sharpening knives, ensuring all of the equipment is clean and the fridge is organised can boost the efficiency of your restaurant and save precious time.
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