Restaurant Systems
What better place to start than the heart of the house? The kitchen is where the battle is won or lost in the restaurant game. How many times have you watched a cook grab handfuls of cheese for a pizza or shrimp for a pasta dish? Portioning, recipes, waste logs, and accountability all go into what good back-of-house systems are all about.
Back-of-House Systems
No better purchase exists in a restaurant than portion cups and spoons. We lose so much by overportioning, and it's such an easy thing to correct. With portioning, we can easily control a large percentage of your profits. We work with several programs to monitor and investigate leaks to keep you straight. Restoke.Ai as well as Margin Edge are great tools to really get into creating systems in the kitchen.
Tasking Employees
Systems exist not only in the form of recipes and checklists, but in processes of how we do things in the kitchen. This training is what really starts to take a mediocre team to a team that runs like a well-oiled machine. We first observe and then replicate systems that work best in your kitchen. Getting everyone on the same page is half the battle.
Schedules of Tasks
Getting on a schedule of cleaning is vital for any kitchen. Five minutes of cleaning something on a schedule is so much easier than deep cleans after the problems get out of hand. We create daily, weekly, and deep cleaning schedules for everything in the kitchen with those Task Systems in place so everyone on the team is doing things right!