How To Run A Restaurant Kitchen

Tips on running a restaurant kitchen in 2022

• Posted in Industry
• on 14 Apr 2022

The kitchen is the engine room of any eatery.

No matter how cute the décor or sumptuous the vino, without an efficient, well managed kitchen no restaurant can promise to be successful.

When it comes to running a eating house kitchen, every infinitesimal detail and seemingly insignificant determination counts.

Hither are our elevation tips for how to run a restaurant kitchen efficiently and effectively in 2022.

How to run a restaurant kitchen

Whether you're a restaurant possessor, a restaurant manager or one of the line cooks, having a succinct and well structured kitchen is key to your restaurant's success.

But what does a succinct and well structured kitchen require?

It goes without saying, how y'all run your restaurant's kitchen is entirely upwardly to you, and what works for one restaurant might non necessarily piece of work for another.

All the same, there are a number of tips that all restaurants – regardless of size or cuisine – should follow and implement. These are:

• Implementing an efficient inventory system
• Following smart food training policies
• Identifying the right kitchen equipment
• Positioning work stations efficiently
• Correctly managing your restaurant'south menu
• Giving a voice to the kitchen team
• Cleaning as you go
• Leveraging a indicate of sale organisation (POS)
• Having a reliable and well resourced wholesale nutrient supplier

With that, let's delve a niggling deeper into each tip.

Implementing an efficient inventory organization

Maintaining a good inventory organization is eating house kitchen 101.

A restaurant won't generate repeat business organization if customers accept to wait extensively for the marquee dish.

An efficient inventory system helps to avoid unnecessary scrambling to restock ingredients during tiffin and dinner rushes, while too fugitive less popular ingredients (that are often expensive) going to waste.

It's important to runway your inventory on a regular basis, usually daily or weekly depending on your eating place. Make information technology articulate who is responsible for inventory and have them record the use of (or lack thereof) of ingredients at regular intervals.

And always follow the FIFO (Starting time In, First Out) policy to minimise food waste.

Following smart nutrient training policies

In brusque, do all the training you can ahead of time.

It's no hush-hush the dinner rush is a frenetic, fast-paced scenario requiring clear-thinking and acute execution. And although it'southward important to brand every dish to order, the reality is, many elements of a dish can be prepared prior to dinner service without compromising on quality.

There'due south a range of cooking deportment that can exist done prior to your restaurant opening to customers, including:

• Chopping and peeling of ingredients
• Preparation of sauces and soups
• Cooking of certain proteins

And giving these tasks to specialist prep cooks keeps your restaurant running smoothly.

Identifying the correct kitchen equipment

Not all restaurants are created equal and every kitchen has its own unique requirements.

Therefore, information technology's critical you identify the right range of kitchen equipment to accommodate your restaurant and kitchen staff's needs.

What equipment y'all choose will greatly depend on the size of your eating place and the type of cuisine you offer.

For example, if yous have a pocket-size kitchen and demand to maximise every square inch of infinite, nether-counter freezers and refrigerators volition make a lot more sense than wasting valuable flooring space with a standalone walk-in fridge and freezer.

Positioning work stations efficiently

Separating your kitchen into private work stations is a great mode of maintaining efficiency.

Typically speaking, each restaurant kitchen should include five work stations:

1. Grooming
2. Cooking
3. Cleaning
4. Food storage
5. Non-food dry out storage

A work station will but role efficiently if its correctly positioned in your kitchen. For example, your cleaning station won't function very well if the sink and dishwasher are on the opposite side of the kitchen to where staff leave dirty dishes and cooking utensils.

Ensuring each piece of work station is smartly positioned in an area of the kitchen that corresponds to its purpose goes a long style to running a successful kitchen.

Correctly managing your eatery's card

Being practical with your menu is always important.

Always take into account the fourth dimension of yr, the amount of staff you have, and your budget when managing your card.

You may desire to offer a complex, unique and loftier-cease dish, simply if you lot're most experienced kitchen staff are on leave, decide confronting and it cater to the staff you do have on hand with dishes that align with their skillset.

And don't be afraid to change information technology up with different specials from time to time.

Not simply does it offer a unique and varying repast choice for customers, it besides enables y'all to amend manage your stock and potentially cutting budget in certain areas.

Giving a voice to the kitchen team

"Rigid" and "stubborn" are ii words you lot won't often hear associated with an efficient kitchen.

It'due south of import to listen to your staff members. Subsequently all, they're the ones working in the trenches day in and twenty-four hours out.

Listening to their ideas and recommendations is a strong mode to increase efficiency in all facets.

Cleaning as you go (CAYG)

Working in a messy kitchen is a one mode ticket to inefficiency.

Each and every work station should be kept as clean as possible, throughout the day, whether it'due south during prep ahead time, or dinner service.

Not merely does it greatly reduce the shut-fourth dimension clean up, information technology reduces the possibility of accidents and fosters higher quality delivery of dishes, which should ever be your number 1 priority.

Leveraging a point of sale (POS) arrangement

If impress media is dying so pen and newspaper orders aren't too far behind.

A simple only well designed POS organization enables your expect staff to chop-chop transport orders to the kitchen and have more than time to liaise with customers.

Orders don't become lost in the swathe of paper tickets and when it comes time to provide the nib, everything is logged and tracked in ane organization that everyone has admission to.

Having a reliable and well resourced wholesale food supplier

The restaurant business concern is hard work, the concluding thing yous desire to exist doing is chasing up suppliers or frantically running to the market to replenish low stock.

Buying wholesale is cheaper, the range of wholesale nutrient products is all-encompassing, delivery is speedy and handled with care, and clever technology solutions allow for streamlined order placements.

Information technology'south for these reasons that every calendar month, 38,000 foodservice operators trust Bidfood with their wholesale nutrient supply.

Follow these simple tips and yous'll have a more efficient kitchen that is make clean, correctly stocked and humming with happy staff and even happier customers.

And if in that location is anything you would similar to know regarding pricing, our loyalty program and monthly specials, a trial of our online store, myBidfood, or something else, we're ever happy to answer whatsoever and all questions.

Got a question?

Source: https://www.bidfood.com.au/blog/running-a-restaurant-kitchen-in-2022/

Share this post