Running a busy restaurant is most definitely a challenge that demands a high level of preparation and planning and the kitchen is always going to be a busy place, keeping up with the constant flow of orders. We asked an experienced commercial kitchen manager for a few tips for the newcomer and here is the best of their suggestions.
- Ongoing staff training – Your kitchen staff are the backbone of the operation, which is why you need regular training, which can be delivered by an agency, unless you have the time. Of course, health & safety is paramount in any work environment and if staff are educated about safe working ways, your operation is less likely to encounter an accident. It is important to cultivate a team spirit, recognise good performance It is important to cultivate a team spirit, recognise good performance and motivate your staff to continue to develop their skills. You can also process their incentives along with their salary on a paycheck stub generator.
- Invest in the best kitchen equipment – Whether commercial pass through dishwashers or steak grills, you should acquire the very best appliances and equipment and have them serviced according to the manufacturer’s recommendations. There are 3rd party commercial kitchen cleaners/servicing technicians and they are happy to work when your business is closed, thus ensuring that your kitchen would pass a health & hygiene inspection at any time.
- Set up an online inventory management system – This is a real godsend, as it enables you to know exactly what you have in your fridges and freezers; every single item can be bar-coded and you will receive notifications when items are running low. Once you are using such a system, you’ll wonder how you ever managed without it and the days of running out of stock will be long gone. If you’re unsure how to proceed with this, Google ‘inventory management systems near me’ and that should give you a list of local suppliers. Click here for how retail security sensors are changing the retail landscape.
- Plan your kitchen layout – The layout of your commercial kitchen is critical for smooth operation during the busy hours; workstations need to be in the right locations, which should avoid bottlenecks. Why not consult your staff about the kitchen layout? This will make your staff feel like they matter and they might have a few ideas you hadn’t considered; either way, if your kitchen is laid out properly, this reduces the risk of accidents.
- Compile an employee manual – This will ensure that all staff members are clear about the terms and conditions of employment and that reduces the risk of employee conflicts. If you would like some professional help, find a leading HR agency that deals with the restaurant sector and they can handle all aspects of HR, including timesheets and payroll, leaving you free to focus on customer service.
It is worth spending the time to review all your kitchen activities and as a kitchen manager, health & hygiene should always be on your mind. Once your kitchen management is on-point, your trained staff will handle even the busiest of sessions and your customers will keep coming back for more!
