While you'd love to impress your guests with complex and unique dishes, you may not always have the right ingredients, equipment and qualified staff to do so. Be practical and adapt your menu to what you have in the kitchen and what your staff does well. Everything that appears on your menu should be something that your kitchen can manage efficiently without placing an excessive burden on your staff. Choose recipes that include ingredients that you know fit your budget and focus on making them your best.
Good food has more to do with taste than presentation. Using updated designs and workstations, you can make changes that improve the organization and structure of your commercial kitchen to improve them. Below are 5 ways to help manage your restaurant kitchen more efficiently. Set up an efficient inventory system by tracking your inventory on a daily or weekly basis.
Appoint one of your staff members to handle the kitchen inventory and rotate staff to this position as needed. By taking a constant inventory, you'll discover which ingredients need to be replaced or prepared frequently and which end up going to waste. Labeling your inventory will make it much easier to find specific ingredients. Storing inventory on shelves or in a visible, easily accessible area near workstations will help speed up order preparation.
Along with expert chefs, a kitchen must have sufficient staff. A smaller kitchen without the right staff could still be successful if menu offerings are reduced. Easy-to-prepare dishes that a chef can prepare quickly will meet the restaurant's gastronomic needs. Of course, kitchen utensils can be expensive.
However, your kitchen must have the right commercial equipment to run smoothly. And if your budget is tight, you might want to look for used equipment. The most important step you can take to improve your commercial kitchen is to create an efficient kitchen design right from the start. Gathering the basic elements of a commercial kitchen seems to be enough to manage your restaurant, however, when a kitchen is not well organized, it can cause endless delays in the long run.
While no one likes to do the dishes or get rid of waste, a clean kitchen is also usually an efficient kitchen. Try looking at a full service to get a real idea of the kitchen workflow, and then talk to each member of the kitchen staff about ways to help them be more efficient. The equipment must be made to withstand the daily wear and tear of a busy kitchen and be large enough to withstand the food required by a commercial kitchen. An efficient kitchen is one that is strategically designed to allow in-house staff to work consistently and productively.
