Why Restaurant Kitchen Management Solutions Help you Boost your Business?

As most experienced restaurant owners are well aware, what goes on in the kitchen often contributes to the success of the rest of the restaurant; when the back-of-house (BOH) is running like a well-oiled machine, the front-of-house (FOH) usually does too. Consequently, when things in the back of the house start to fall apart, the rest of the restaurant often follows suit.

Management is never easy, no matter how much experience you have, but the right Preparation aeration can make a difference. With proper tools, training, and resources, you can learn everything necessary about how to manage a restaurant kitchen efficiently.

Here’s what you need to know about how to manage a restaurant kitchen efficiently.

Pay Attention to Inventory

• Inventory matters in every industry, including restaurant management system. Because your crew will have a hard time adequately Preparation of food and serving patrons.

• Managing inventory can be a burden, all the counting, tracking, & ordering inventory is exceptionally time-consuming by human resources, but it's essential.

• Nowadays, the right technology can make a difference by using a POS system with inventory management features that can track ingredients.  

Menu Management

• Although your inventory means a lot, what you order & when your order it is highly dependent on your menu. Because an expensive menu with dozens of dishes often needs more inventory and a higher likelihood of food going bad before use. On the other side, more focused menu items are much easier to manage.

• Restaurant POS can easily provide you with the service of integrate orders, track kitchen performance and make the flow of vital information throughout the operation in real-time and keep all staff on top of their tasks.

• Intuitive, graphical displays can be mounted in kitchens which improve kitchen efficiency, increase the speed of service, reduce errors, enhance food quality. 

Provide the Proper Equipment

• If your kitchen staff doesn't have proper tools for the job, then a good menu & seamless inventory orders don't matter at all.

• Your kitchen equipment can be costly, but your kitchen isn't the place to cut corners. Inefficient equipment makes it harder to cook; it will slow down the process and will affect the quality negatively. 

• You have to take time to shop around for restaurant suppliers to find discounts & deals to ensure you can get anything you required within your budget, including the quality & efficiency of your final product.

Focus on People

• Your staff in the kitchen mean more than anything else. Cooks & chefs with lack of knowledge, poor attitude, inadequate tools, and training van sink even the best restaurants.

• A great review in the local paper or getting the Michelin star make sure your team gets the training, support, & necessary resources to succeed.

Hire Effectively

• Hiring a quality kitchen staff should be a top priority because, without a good team behind the line, you cannot fire tickets on time, complete dishes correctly, provide customers with a great dining experience. 

• You should conduct a hiring process, where you can focus on employees' reliable track records and how eager they are to learn something new.

• It's not uncommon for kitchen staff to move around frequently, so job-hopping is not always a bad sign. You have to take into consideration a few points, such as employees' solid history, decent references, & no major red flags.

• Also, make sure you have enough staff. Make sure you have line cooks, chefs, food runners, expediters, and dishwashers; any missing piece can throw your whole system off-kilter.

Train and Cross-Train Employees

Before setting your new hires free on the line, make training a priority. This process can include:

Menu books

• Detailed lists of processes and procedures

• Shadowing other employees

• Test meals as part of a pre-show gathering

• Most cooks will require anywhere from one to four weeks of training before flying solo, so be sure to dedicate ample time to Preparation are them and set them up for success.

• Specialists are essential in the kitchen, but a skilled chef can cook almost anywhere. Rather than keeping your team members in one place or on one station for all shifts, ensure everyone knows a little of everything.

• The grill cook should be able to take over in salads, and the fry cook should be able to cover on saute when times get tough. The more everyone knows, the more likely your team is to pull together during the busiest of services.

Schedule Properly

• Who and how you schedule can make an extraordinary difference in the efficiency of your kitchen. Being short-staffed can sideline even the best menu and ruin your reputation and drive customers away. 

• When you take the right approach to schedule, primarily when you utilize an employee scheduling app, you can be sure you’re adequately prepared for anything dinner service may have to offer.

Implement the Proper Tools

• We mentioned POS systems at the beginning of this article in regards to inventory management, but it applies here as well.

• While hand-written tickets are still in vogue in some restaurants, a POS system can make a big difference in the efficiency of communication between the front-of-house (FOH) and back-of-house (BOH). 

• When a server punches an order into the POS system, it's delivered to the kitchen instantly via a kitchen printer. The printer spits out an easy to read the ticket so that the chef can start Preparation of the food.

Staffing the Line

• Staffing in your kitchen shouldn't be random. Instead, it's essential to take into account ebbs and flows in business and schedule accordingly. Such as you should have more staff on Saturday night compared to Tuesday night.

• Your POS system can help you in tracking the sales trends which ensure you know exactly who you need & when you need them. You should try to refrain instead of cutting the staff to save a few dollars because in many cases, the financial benefits won't outweigh the disadvantages to a workflow.

Plan Preparation Ahead of Time

• Preparation can be deceptively time-consuming, especially for restaurants that make a significant portion of the menu from scratch. Many kitchens start Preparation ping five to seven hours before service begins to get everything done in time.

• Rather than scheduling cooks to come in around lunch and hope everything gets done, stay as organized as possible to make sure everything gets done on time Create in-depth Preparation lists based on sales history, targets, and trends, so you know how much you need to Prepare. Thus, how much time it will take to Preparation.

• Lastly, make Preparation work a joint effort instead of assigning tasks to make sure all jobs are completed before service begins.

Keep Standards Up to Par

• As the adage goes, cleanliness is the next to godliness. while this may be an exaggeration. Still, cleanliness in the kitchen is paramount even you can ask anyone who has ever got a bout of food poisoning from a less than a clean restaurant. 

• Your adherence to the Food and Drug Administration (FDA), federal, state, and local food service standards will keep your customers healthy, and your restaurant less susceptible to fines or citations.

Health department inspections can happen at any time, so it’s essential to stay on your toes by staying on top of the following:

• Employee quizzes to evaluate decision-making abilities and judgment regarding safety and sanitary issues.

• Pay close attention to potential cross-contamination and employing safety measures to prevent violations.

• Cleaning checklists to be completed daily and weekly.

• Regular monitoring of food handling and Preparation.

• Conducting self-evaluations at random, unscheduled times to ensure your kitchen staff is on top of health department requirements.

Wrapping Up 

A well-managed kitchen can be a considerable benefit, satisfying your customers with delicious food and ensuring a seamless service. Feel free to share your views for the same.