For anyone who’s ever worked in a restaurant, they’ll agree that being unprepared to
properly serve hungry guests can be embarrassing and frustrating – especially
when it’s impossible to quickly remedy the situation. This is especially true when it comes
to food prep. Running out of a popular menu item or side dish during the peak of a Friday
night dinner rush is never a positive situation. Most importantly, it negatively affects
the guest experience – and puts customers at risk of never coming back.
The well-known motto of the Boy Scouts of America, “Be Prepared”, is an appropriate
slogan for restaurant kitchen managers too. For restaurants, setting yourself up for
success on a consistent basis requires the diligent practice of some basic kitchen
fundamentals. Here are a few of the basic systems to ensure your kitchen is always
prepared to operate consistently and predictably regardless of how busy you are.
Following these basic fundamentals reduces chaos and promotes consistency.
How many of these does your kitchen manager use?