If you run a busy working kitchen, you will no doubt be an expert at juggling resources, in an effort to keep things running to schedule, and with food deliveries and supplies coming in, you really have to be on the ball. Food and Beverage is a specialized field and catering for large numbers requires precise planning, and with that in mind, here are a few tips to help make your kitchen run as it should.
- Outsource the Kitchen Maintenance – As any experienced kitchen manager would agree, it is necessary to source a reliable servicing company who have the resources to carry out the necessary maintenance tasks. The manager would work with the service team to set maintenance sessions during the few hours the kitchen is idle, which happens to be in the middle of the night. If you happen to live in Western Australia and are looking for commercial catering repairs in Perth, there are specialist companies that make sure their clients experience a smooth and trouble free working environment.
- Use Technology – Although writing things down is an effective way to operate, there are much easier ways to keep track of what you need. Your smartphone, for example, can store all your essential services and supplier numbers, and with many wholesalers, you can login and order with your mobile device. Your phone can also remind you when you have meetings, and with an effective application for business planning, almost all of your administration is from your mobile device. Not only that, you can do all of this on the move, and when you factor in the time it takes to walk to the office, or search for that essential phone number, it makes sense to run everything from your smartphone, which is really a mini-computer.
- Create Plan B – Managing a large commercial kitchen requires you to think outside the box, and you must be able to change things at the drop of a fork. A typical day would see a kitchen manager have to make several snap decisions to overcome the endless list of problems that arise. Appliance breakdowns can be the stuff of nightmares, and you might have to call your servicing team and have them come out and do an emergency repair job, and with all the essential numbers at hand, you can facilitate the repair process within a few minutes.
- Communicate with the Staff – If there is anything that needs tweaking, or an underlying issue, regular informal meetings with the employees will identify these. By asking your kitchen staff questions regarding the current system, and encouraging a brainstorming session on how to make things better, you might be surprised at the result. It is always a good idea to involve your staff at every level, and if they feel they are valued and their opinions are important, you will get the best from your workforce.
The key to a smooth operating commercial kitchen is planning, and with the right manager who always has their finger on the pulse, the kitchen will always be operational and ready to handle those peak hours.