Essential Systems for Running Your Kitchen Like Clockwork
/Profit growth requires efficiency. Without it, you’ll inevitably end up bleeding money over weak processes, sloppy communication, and a general state of disorganization. On the other hand, a kitchen that runs smoothly sets you up for quicker service, more satisfied customers, and an opportunity to take on more work.
So how do you turn an underperforming kitchen into one that operates like clockwork? The not-so-hidden secret lies in your systems! From a streamlined onboarding process to crystal clear procedures, creating effective systems is the foundation of success.
If you’re ready to upgrade your kitchen’s systems, keep reading for three key areas that will provide consistent results for your team and customers.
An effective training process
If your employees follow different routines, ensuring consistency within your kitchen will take a lot of work. And since your team is your most valuable asset, there’s no better place to invest time and energy to ensure they have everything they need to succeed.
Getting your staff on the same page is best facilitated by a seamless training process for new hires. When onboarding a new employee, the first few months are a time to introduce them to their role and the company culture. It’s also a chance to break any preconceived notions or habits picked up from previous employers.
Staff training can involve significant hand-holding if not done wisely, though. And if your schedule leaves little room to breathe, you’ll need to lean on your team and other internal resources for support. It helps to assign team leaders to train employees, especially if they will oversee the new hires in the kitchen.
It also doesn’t hurt to create an employee handbook filled with job responsibilities, step-by-step processes, necessary logins, and other details your team may need. While employees should always feel comfortable coming to you for help, providing self-guided resources encourages critical thinking and autonomy in the kitchen.
Open channels of communication
Operating in a siloed environment prevents true collaboration, so consider moving away from closed-door policies and implementing two-way communication channels instead.
David Alan of David Alan Hospitality Group shares that his team has recently started holding three daily huddles to keep everyone on the same page.
“Our Production Sous Chef leads a team huddle at the beginning, middle and end of shift,” Alan explains. “It goes into detail about critical tasks for the day as well as puts the team in position and ready for the following day. Ownership will also take part at least once per week with a Leadership message that is shared with all Departments.”
So whether it’s daily check-ins or monthly performance reports, ensure your employees feel recognized, appreciated, and supported through open communication. Invite them to share their ideas and opinions, ensuring everyone feels heard!
Seasonal SOPs
Catering an outdoor gala in the thick of summer requires a different approach than a holiday party in December. So while it’s helpful to have standard operating procedures (SOPs) in place, you probably need a few versions to suit each season.
Building seasonal SOPs will help your team stay on top of demands, regardless of the time of year. Consider how your processes change by season, including what ingredients you use, where you source them, and how you prepare, store, and serve meals.
For instance, depending on the weather, your beverage stations may display different offerings. Or your team may use different equipment for outdoor and indoor venues. Put all your SOPs in writing and save them in an easily accessible location, like your company’s cloud drive or a dedicated file in the office.
When your kitchen is running in top gear, everybody wins: your team, your customers, and your bottom line. So before jacking up prices or letting go of an underperforming employee, consider whether your kitchen’s systems need a tune-up first.
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