{"id":241728,"date":"2019-03-29T14:44:00","date_gmt":"2019-03-29T21:44:00","guid":{"rendered":"https:\/\/transact-tech.com\/?p=241728"},"modified":"2023-09-12T06:49:07","modified_gmt":"2023-09-12T13:49:07","slug":"4-critical-tips-to-streamline-back-of-house-operations","status":"publish","type":"post","link":"https:\/\/transact-tech.com\/blog\/blog\/fst-posts\/4-critical-tips-to-streamline-back-of-house-operations\/","title":{"rendered":"4 CRITICAL TIPS TO STREAMLINE BACK OF HOUSE OPERATIONS"},"content":{"rendered":"\n
The back of the house is always high traffic and high-risk area. Hot items, sharp tools, and frayed tempers make life very stressful for the average kitchen staff.<\/p>\n\n\n\n
But there are ways to streamline<\/a> your kitchen operations and make life more efficient (and tolerable) for your cooks.<\/p>\n\n\n\n When you plan your menu, you need to think about more than just what you want to serve or what your customers would like. You also need to consider how your menu choices affect your kitchen.<\/p>\n\n\n\n For example, don\u2019t overload a menu with grilled dishes, because your one medium-sized griller will never be able to keep up. Similarly, a menu filled primarily with time-consuming, high-labor plates will result in slow kitchen service and long customer wait times.<\/p>\n\n\n\n Also, consider how your dishes use up stock. Your cooks should be able to use each ingredient in multiple recipes. Chinese restaurants are masters at this kind of efficiency. Their menus are full of items that are just variations on the ingredients they already have. A component that is only used in a single dish is a waste of money and storage space.<\/p>\n\n\n\n A kitchen is a lot like a factory floor. Orders need to move from one station to the next in a smooth, logical flow<\/a>. Any obstructions or haphazard placements will, at best, slow things down and, at worst, cause accidents.<\/p>\n\n\n\n Pay attention to where cooking and prep stations are laid out concerning the stockroom, and where utensils and tools go when not in use. Also, check whether cooks are returning inventory <\/a>or tools to their original positions when not in use. That makes things easier for other cooks in the kitchen.<\/p>\n\n\n\n Restaurant inventory is a balancing act with natural consequences. Order too much, and you tie up cash flow in slow-moving items. Order too little, and you risk running out of ingredients at a critical time.<\/p>\n\n\n\nStreamline your menu<\/strong><\/h4>\n\n\n\n
Pay attention to your kitchen layout<\/strong><\/h4>\n\n\n\n
Obsessively track inventory<\/strong><\/h4>\n\n\n\n