How Restaurant Owners Get The Best Out Of Their Kitchens

There is one relationship that can really make or break the success of a restaurant. It’s the relationship between the owner and the kitchen staff. The kitchen prepares the food that can make or break the restaurant, but the owner is responsible for all of them at the end of the day. Here’s how you can make sure that you’re getting the best out of the kitchen team and, as a result, the best out of your customers.

 Photo Credit: Irina

Photo Credit: Irina

Provide real feedback

The quality of food coming out of the kitchen, and the speed at which it comes out, is a subjective matter. Some customers won’t be happy with what others might agree is the greatest dish they have ever had. To improve performance, the owner should provide real key performance indicators that provide a more objective look at how the kitchen team handles their duties. Tracking kitchen labor hours and the time it takes to prepare a meal can help you measure their productivity. Meanwhile, by measuring the best and worst selling items, you can provide feedback, such as which ingredients to prepare first and in the greatest volume, to help get the meals most in-demand onto the plates and the tables of the customers.

Provide the tools they need for quality

When it comes to the inventory and supply of the kitchen, the owner is the person in charge. For instance, if food loss as a result of spoilage is a big concern, you might need to take a look at what ingredients you aren’t selling and order less of them. Otherwise, you may look into higher quality commercial refrigeration services if your current system isn’t doing the job. Furthermore, you should listen to the team if they are complaining about lacking a certain tool or any faults in the equipment they are using. Treat these issues as one of your highest priorities as it directly affects the production of meals and, as a result, the customer experience.

Recognize good work

Rewarding your employees is an important duty of any manager or employee that, sadly, often goes overlooked. Morale and a sense of teamwork are crucial in the high-pressure environment of the kitchen. If the team has performed well and they feel underappreciated, they are less likely to continue to invest the effort and engagement that the job requires. What’s more, it’s one of the easiest ways to lose your best members of staff. You can even start incorporating reward systems, such as offering customers the ability to tip the kitchen staff as part of their bill. Positive reinforcement can ensure that your team keeps the best habits that they develop. What’s more, it makes them feel recognized and not taken for granted.
Remember that the responsibility for the success or failure of a restaurant lies with the owner. If members of the kitchen staff aren’t performing as they should, it’s still on the owner to ensure that they do or that they find someone else who can do a better job.



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