Five Tips for Running an Efficient Commercial Kitchen
Every restaurant owner wants their kitchen to operate at maximum efficiency, but with so many other important business aspects to focus on, it’s easy to slip into a rut. If you’re in the business of food, the priority should always be the food so make sure to continuously reassess the quality of the what you are serving and the efficiency of your commercial kitchen. Here are our top 5 tips for running an efficient commercial kitchen.
1. Listen to Your Team Members Feedback
You may be the boss, but in order to run a successful business, it’s important to listen to what your employees have to say. Many restaurant and catering company owners are skilled in running a business, but when it comes to the food, it takes a team of qualified professionals who know what they’re doing to ensure success. Your commercial kitchen should run like a well-oiled machine and that requires a happy, cooperative and hardworking team. If your staff express concerns, have feedback or suggest improvements or changes, it’s important to ensure they are always heard.
2. Take a Practical Approach to Your Menu
One big mistake many business owners make in the food industry is trying too hard when it comes to the menu. It’s always tempting to come up with a fancy menu to ‘wow’ your customers and stay ahead of your competitors but in many cases, doing this can backfire and create chaos in your kitchen. Sometimes simple is best. Try and stick to a menu that works within your chefs’ skill sets and always ensure the food can be prepared and cooked in a reasonable time frame. You will also appeal to more people with a relatable menu!
3. Create a Procedures Manual
If you’ve worked in an office or a corporate environment in the past, you’ve no doubt worked with procedures manuals before. And yes, they apply in the food industry as well! Everyone working in your commercial kitchen should have a specific role to play and as your team changes and grows, they will need a guideline to follow. Creating a procedures manual for your kitchen will make any staff changes simpler and more efficient.
4. Invest in Your Employees
The key to a booming food business will always come down to the quality of your food. The most delicious and well-presented food relies on the skills and professionalism of your chefs and kitchen staff, so it pays in invest in them. By showing that you care about helping grow their culinary education and skills, you are showing that you believe in them and you can bet you will have their loyalty in return. It’s a win-win!
5. Invest in Commercial Kitchen Equipment
Whether you’re just starting out in the restaurant or catering industry, or you have been in the business for many years, it’s important to ensure your kitchen equipment is up to scratch. Many business owners who are just finding their feet will try and save money by purchasing old, second-hand equipment which usually ends up costing more money to repair and replace in the long run. And many owners who’ve been in the business for a long time forget to update their old equipment. Working with quality equipment that is up to date with the latest technology supports your hard-working team to do their work professionally and efficiently and helps ensure you stay ahead of the game.
Contact Catering Equipment Warehouse
For the best catering kitchen equipment and supplies in Melbourne, Brisbane and Sydney, contact the experts at Catering Equipment Warehouse today!