The Fundamentals of Improving Foodservice Speed
HOW DO YOU SPEED UP YOUR KITCHEN OPERATIONS WITHOUT SACRIFICING QUALITY? And how do you offer all-day food options without the need for highly paid staff working in the kitchen during lower demand periods? MENU
PREP WORK Critical to this is the ability to pre-prepare and to use the same ingredients across more than one dish. If your prep work is continually missing your targets, look at both the people and the processes involved.
A fast, efficient kitchen that provides quality dishes is only as good as its menu. There is a fine balance between a menu that offers a range of options that will appeal to patrons, and keep them coming back, and a menu that is unmanageable for kitchen staff. The best menus are often developed by trial and error, ensuring that owners and managers are working with chefs to find the sweet spot.
WORKFLOW Workflow is another obvious area. You can achieve speed at scale with a better designed layout, where all parts of the operation are working seamlessly. This can be costly and disruptive – but it’s a great investment during any renovation project. On the other hand, there are always options available to make smaller changes that will help staff be more 26 | Hotel SA | W W W . A H A S A . A S N . A U
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