Effectively managing a commercial kitchen isn’t optional, it’s a requirement if you want to keep your employees safe and the restaurant profitable. From sanitation practices to the use of commercial exhaust fans, you must comply with requirements to stay in business. Take a look at the tips before for achieving efficiency in your commercial kitchen.
1. Train All Staff
Building a skilled team is the best way to boost efficiency in a commercial kitchen. To some degree, you can’t expect employees to understand how to perform tasks for which they were not trained. Even when they have prior experience working in a kitchen, it’s necessary to provide training on how to perform tasks based on standard operating procedures.
2. Organize Kitchen Stations
Organization is critical in a commercial kitchen. When there is no order, you’re more likely to have an inefficient workflow, which can actually result in safety issues, such as cross-contamination. When there are bottlenecks in a kitchen, there’s a greater likelihood that employees will get injured and other issues of non-compliance will occur. Each station in the kitchen should be set up in a way that everything needed is properly situated for optimal access.
3. Offer Efficient Menu Items
Choosing menu items requires thoughtful planning so that you don’t end up putting things on the menu that cannot be prepared within a reasonable period of time. This means you’ll need to examine the ingredients and how the food is prepared before they’re placed on the menu. Sometimes you can simply change the recipe to make if more efficient. If you would like more information, www.canarm.com has additional resources available.
4. Use New Technologies
There are technologies in the restaurant industry that can make running a commercial kitchen easier and safer. For instance, innovations in commercial exhaust fans can improve the air quality in the kitchen and provide better protection in the event of a fire. There are also communication tools that can be used so that you’re able to take and process orders with much greater efficiency.
5. Develop an Employee Handbook
Having an employee handbook is important because it’s a great way to make sure all employees know what’s required to excel in their position. It should include regulations and a way that each employee can acknowledge their receipt of the information covered in training. This can actually provide protection because employees are often required by law to receive safety training in the kitchen given the number of hazards that can occur.
Managing a commercial kitchen is a huge responsibility that requires a lot of time and effort. The tips provided can help to prevent costly mistakes.