January 1, 2020, isn\u2019t just the start of a new year; it\u2019s the start of a new decade. What better time to turn over a new leaf and turn your kitchen into the best thing since sliced bread?<\/p>\n\n\n\n
Let\u2019s go over some kitchen resolutions that your customers (and employees) will appreciate.<\/p>\n\n\n\n
The holiday rush means your restaurant is stressful, hectic and, above all, messy<\/em>. The post-holiday lull is the best time to take a break from the chaos and give your kitchen a thorough cleaning<\/a>.<\/p>\n\n\n\n Approach your kitchen strategically. Have a detailed checklist of what you plan to clean that day, and focus on areas of the kitchen that you\u2019ve been ignoring for most of the year. Oil traps, range hoods\u2013even the deep, dark corner of the freezer that nobody goes into anymore. This is your chance to get all that gunk cleared out and start the year off with a literal clean slate! <\/p>\n\n\n\n A place for everything, and everything in its place. That\u2019s the difference between smooth operations and absolute chaos. <\/p>\n\n\n\n As you go into the new year, consider ways you can improve how you receive, manage, and track your inventory. The right inventory system can have a real financial impact on the way your restaurant operates, and on your bottom line. <\/p>\n\n\n\n For instance, employing a First In First Out system<\/a> can reduce spoilage and increase food safety. Applying Low-Stock Inventory practices can keep your costs low as well. And implementing a digital inventory system<\/a> can help you keep closer tabs on what you have on-hand versus what is coming in or going out at any given time. <\/p>\n\n\n\n The restaurant industry has notoriously high turnover, and while you can usually squeak by with giving new kitchen staff a quick briefing on how you run your kitchen, there\u2019s usually not enough time to train people on anything more than how to prepare the current menu. <\/p>\n\n\n\n This would be a great opportunity to train your team on important things that you wouldn\u2019t normally have time for. I\u2019m referring to topics like:<\/p>\n\n\n\n The first topic is especially relevant to every<\/em> member of your team (even those working in the front of the house) because food safety is everyone\u2019s problem<\/a>. <\/p>\n\n\n\n If your restaurant is still using paper tickets to take orders, then you\u2019re far, far behind the curve. Modern restaurants make use of digital POS systems to track orders and pass them to the kitchen. It\u2019s faster, more efficient and more scalable in the long run.<\/p>\n\n\n\n Advanced digital POS systems also allow your kitchen to more accurately communicate customer orders and special requests (like if someone is allergic to an ingredient). You can then link your POS system to your inventory tracking software and have it update your stock counts in real-time. <\/p>\n\n\n\n If you\u2019re following the advice on this post, then you\u2019ve already digitized your inventory and your POS. So why not digitize other things as well?<\/p>\n\n\n\nGift Yourself An Inventory System<\/strong><\/h2>\n\n\n\n
Retrain Your Employees<\/strong><\/h2>\n\n\n\n
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Digitize Your Ordering System<\/strong><\/h2>\n\n\n\n
Come to Think of It, Digitize the Rest Too<\/strong><\/h2>\n\n\n\n