Proper preparation has always been beneficial and valuable to any endeavor – be it in taking exams, employment interviews and doing company presentations. In this case, we’ll talk about your restaurant kitchen.
One important area of a restaurant that needs proper prep work is the kitchen, out there in the preparation stage of the dishes that are due to be served to your guests. Chefs, cooks and linemen need to get their act together. Not being able to do so can have a direct impact not only on the food cost but to the overall dining experience of your valued guests.
Here are 5 profitable and practical preparation practices that have been designed to control your costs and at the same time make sure that your guests are getting the food products that they expect and want from your restaurant:
1. Develop standard recipes. A customer who first tasted your large, healthy portion of pasta would definitely come back, this time with 2 or more of her friends. Make sure you can deliver the same treat, exactly as what she expects.
2. Pre-portion. Many restaurants control food usage to just about every product –meat, salad, pastas, vegetables, dressings, sauces—before it is lined up for preparation. The practice of pre-portioning also ensures consistent servings for the diners and lessens prep time—it’s basically just grab and go.
3. Make sure you have the proper portioning tools. For your staff to do a good job at portioning, they need to be able to weigh your products correctly. Make sure your weighing scales, measuring cups, ladles and scoops are the correct ones by conducting regular audits.
4. Use rubber spatulas. A kitchen helper, donning a durable chef apron, who is pouring a dressing or sauce from a large bowl may just dump the bowl in the sink without making sure that he got every last drop of sauce or dressing. Emphasize the use of spatulas –pennies and nickels ultimately add up to dollars; drops and left-overs can easily fill a bottle if this is done ten times a day.
5. Maintain sharp knives and blades. Sharp knives and blades do not only keep your chefs, in their cozy chef aprons, free from cuts and injuries–dull knives can tear the fibers of your meat, fish, seafood, vegetables and fruits which could easily cause more damage–bruises on these products give way to speedier deterioration and browning; while sharp knives gives far less damage to the products, resulting in longer shelf life.
There are others that are as important, like looking after what’s being thrown in your trash can, not over-producing, discouraging nibbling (of any of your ingredients) among your staff, and making use of left-overs , which are all self-explanatory.
Remember that there are two ways to increase profits: higher sales and lower costs. If sales isn’t shooting up, then by all means, lower down your restaurant costs.