4 effective methods to boost the efficiency & workflow of commercial kitchen
Competence and productivity in a commercial kitchen is a topic that enables numerous discussions. All the pantry staff always boast or speak to their colleagues, customers or other industry authorities about workspace efficiency. However, the question is what you mean by the said productivity, why is it important, what is its effect on your kitchen, your business and your overall strategies. The honest answer most of the time is related to the amount of revenue one generates on their invested money. A business owner spends a large part of their capital and routine operational expenditures on commercial kitchen equipment. Therefore, it makes proper business sense to employ productivity, efficiency and other crucial hospitality-related considerable attributes for the best return on investment.
It is common knowledge about pantry owners that the back of the house (BOH) assists in proper management of menu and other business needs with its unique style. If your pantry is hindering this system, it means that the process employed in your kitchen is inefficient and riddled with pesky overheads & labour expenditures slowly eroding their bottom line. Therefore, you must ensure that every penny on the back of the galley is judiciously invested, and nothing should be left to chance. We will tell the readers about four effective methods to increase the work ethic and workflow of the kitchen to the optimum.
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Sort Out the Menu Before Launching your Venture
While you think about the workspace effectiveness, focus your attention on the list of delicacies you will offer to your patrons. The first step to check is to monitor the menu diversity and confirm whether food items have proper coordination. Monitoring the delicacies is required as one can reach the desired result only when they have the appropriate work structure and devices for various cuisines. Try not to include food items from different geographical areas and genres immediately on launch, as you could face a host of problems. Menus from multiple genres may give rise to crossovers during the food preparation leading to significant insufficiencies. In addition, you could also end up with an appliance that is either overused or not used to its total capacity. In short, it would be very chaotic in the back end. If you’re working towards refurbishing your food items, you’ll find the equipment you don’t need or realise that your workflow is not enough to sustain activities. Take stock of the situation and begin to plan for the future.
Ensure that your Kitchen Maintains Impeccable Task Efficiency
Most of the issues & inadequacies in the workspace stem from poor work management & monitoring methods. Many commercial catering equipment users do not realise the components, which could be fatal for their business and even lead to the shutting down of their business. There are specific areas of the workplace you should continuously check & verify, such as the occurrence of crossovers, a list of persons not wanting to perform a particular task, more than required procedures between cold or dry storage and the prep areas. If your pantry is suffering from poor workflow, you can quickly accrue enhanced back end labour expenditure, electricity bills, and issues related to maintenance. You can use some quick remedies, such as replacing or buying simple countertop equipment to provide further flexibility or streamlining your workflow, trying to adjust the layout of your prep areas or the staffing of your kitchen. Always ensure keeping food hygiene & security in mind while making any tweaks to your pantry layout. One example of such change is keeping raw and cooked foods separate. Your design and workflow should be coherent yet different. They are structured yet flexible.
Focus on Stock Delivery & Storing Management
Inventory management is the cornerstone of a workplace’s continuous and enhanced efficiency. Ensure developing rational & practical guidelines and procedures. In addition, take cognisance of the inwards & outwards stock flow for numerous supplies. Such processes include delivery slips processing and other communication. If you follow a prudent method for deliveries and storing items, your bookkeeping will be in order. In addition, you can quickly locate any discrepancies in orders or stock at an initial stage and take steps for rectification. It would help if you gave proper consideration to your commercial kitchen layout. The space should be well-crafted and designed to significantly reduce the gap between stations such as storage & prep areas to enable efficient deliveries and storage without making the customers vulnerable to food safety.
One of the crucial elements of a commercial kitchen’s inventory management is food safety. If you as an organisation underestimate this facet or doesn’t get it right, the lapse could quickly make all your breakthroughs achieved through tireless efforts in vain. You should consider the following essential points regarding storage and food safety for better efforts:
- When you get cold or frozen items delivered, check their temperature. This habit ensures the products are within the acceptable temperature range before being stored in your challenging storage locations.
- Continuously clean and check the storage places by ensuring that they are bacteria-free and getting adequate upkeep facilities. Contact Simco, the leading commercial kitchen equipment supplier in Sydney, if you require any assistance in this scenario.
- Always teach your staff during recruitment to inform you immediately if you have any food shortage problems. Taking the time now to offer training to your employees will save you time in the long run and reduce the risk of miscommunication, delays, or poor judgment.
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Try to Shift your Attention to Product Efficiency
Once you come up with an idea to make the restaurant operations effective, focus your attention on procuring efficient equipment. For a product to function efficiently, there should be proper & viable clearances between each appliance. As a kitchen owner, you should focus on capacity, the types of devices placed near each other, the number of times an item is used, the workflow’s impact on appliance usage (e.g. opening & closing of fridge doors), and more.
Multi-purpose devices and next-gen technology could also come with equipment efficiency. For example, Various cooking centres are grills, fryers, and Bratt pans rolled into one device. The specification of energy and water-efficient equipment is also a wise investment, wherever practicable and within budget. Rapid technological and eco-friendly advancements are finding their way into the foodservice industry, so ask your foodservice designer or commercial kitchen equipment manufacturer about how these high-tech solutions can fit into your kitchen efficiency plans.
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