We have looked at different approaches to managing bar and kitchen equipment. Dismantled tools for working with goods, blanks. We delved into the nuances of controlling the preparation of dishes, labeling and organizing the workspace in production.
Today it’s time to combine our knowledge and try to fit it all into some kind of interconnected scheme of daily activities performed by employees in your restaurant.
At some point, any restaurateur thinks about organizing food delivery from his establishment. The COVID-19 epidemic for many has become the impetus that was lacking before, because during the quarantine, catering establishments had no other options for survival.
It should be noted that loyal restaurant guests are just one category of potential food delivery customers. Good advertising, promoted websites and mobile applications will provide a constant flow of new customers.
As a result, the restaurateur will get a fresh online audience who will want to look into an institution where the food is so good and the service is at the level.
We suggest focusing on the nuances of food delivery and the equipment that needs to be armed with restaurant kitchen equipment.
Perhaps, not everyone is accustomed and comfortable to perceive information in this form. Let’s consider the components of this Map in a more familiar, textual format.
- Educational Recipe
- station prompts
- Score Cards
- Master classes
Too much has already been written about learning to repeat. From all of the above, I will focus on Score Cards. This is the Chef Cooking Credit Acceptance Card.
It is filled in individually for each cook, for each dish that he prepares. The sous-chef or chef, taking a credit from the chef for cooking, puts (+) in each cell, thereby confirming that the chef not only memorized the recipe, but also knows how to cook this dish.
The time from the moment the waiter enters the order in the system until the dish is taken out to the guest.
- Feedback from the kitchen managers
- Food quality control
Shift managers must order food to sample. It is important that the kitchen does not know that this is a manager’s order in order to avoid bias and cooking “for show”. Sample costs should be included in the budget of the enterprise. Managers should not “fall out” of the budget for this item.
- Relevance check
- Compliance with prescription books
Technical cards must be checked with a certain frequency, depending on the frequency of changing dishes, changing suppliers, changing recipes. Make sure that the information in the recipe books (at the workplaces of cooks) is 100% consistent with the recipes in the system. Otherwise, you will receive inventory discrepancies.
- Procurement rates
- Shelf life
- Storage conditions
Blank sheets, as well as line checks, were the subject of an article in one of the previous issues. Let me remind you that the introduction of Procurement Sheets and Line Checks allows you to reduce write-offs and be sure that you serve dishes from quality products to your guests.
- Product requirements
- Approved Suppliers
- Goods ordering norms
- Pickup Tips
- Organization of the place of acceptance
- Rejection of low-quality raw materials
- Product labeling
- Approved Storage Locations
- Availability of storage equipment
- Equipment Operation Control
- Write-off control
- Write-off rates
- Write-off acts
- Prevention of unaccounted write-offs
Provide your employees with write-off forms. So that they are always at hand. The write-off form must be signed by the responsible person. Organize the transfer of write-off sheets to the accounting department daily for their timely entry into the accounting system. Set write-off rates in your budget and make sure that your write-offs do not exceed the set targets. Control write-offs.
- Act of transfer with two signatures
- Immediate entry into the system
As well as with write-offs, the acts must always be at hand, otherwise employees will simply forget to bring in the goods that they took in another department. The act must have two signatures – who took and who gave. Movement acts must also be entered into the system by an accountant on a daily basis.
- Residue removal accuracy
- Immediate review of results
- Rates of discrepancies (surpluses and shortages)
- Analysis is not in money, but in goods
Who is responsible for the dish delivered to the guest? Of course, the whole team. And the kitchen, and the waiters, and the managers working in the hall. Establish a rule that food quality control (appearance, return time) is controlled at all three stages.
- Daily control
- Sales analysis
- Guest Feedback
- Meal correction
Collect feedback from guests. Your waiters should ask the guest if he likes the dish. If a guest expresses his wishes or gives you feedback, be sure to record it and pass it on to the kitchen.
For the chef, this should be a guideline for possible changes to dishes, removing them from the menu or refining the taste.
By implementing all the tools that we have taken apart with you throughout this time, you will make your kitchen clean, safe. Your meals will be served with astronomical accuracy.
The guests will be happy. And this is the main task of developing and implementing a quality control system in particular and business in general.