Operating a restaurant can be a hectic and overwhelming task. There are so many moving parts, from the front to the back of the house, that it can be difficult to keep track of everything. And when things get busy, it can be even harder to stay organized and productive. But there are some things that restaurants can do to help improve their productivity. By implementing these six things, restaurants can run more smoothly and efficiently:
1. Invest in a Quality POS System
Positive reinforcement is one of the most powerful tools managers have in their arsenal for motivating employees. It’s a way to encourage workers to continue doing the things that make them successful and to discourage them from repeating any mistakes.
Few things are more important when running a restaurant than having a reliable and accurate point-of-sale (POS) system. A quality POS system can help you handle orders quickly and efficiently, track inventory levels, and manage your finances. It can also provide valuable data that you can use to improve your business. Investing in a quality POS system is an important step in increasing the productivity of your restaurant.
2. Create a Daily Checklist
One of the best ways to stay productive is to create a daily checklist. This will help you track what needs to be done and when it needs to be done. A daily list can include things like:
- Preparing food for the next day
- Make sure all dishes have been washed and put away
- Checking inventory levels
- Answering any emails or phone calls
Creating a daily checklist will help ensure that nothing falls through the cracks and help you stay on top of your work.
3. Have a Designated Prep Area
A designated prep area is one of the most important things a restaurant can have to be productive. This is the area where all of the food preparation takes place. It should be organized and clean, with all necessary tools and ingredients readily available. The prep area should be set up so that everything is within easy reach and so that there is as little wasted time as possible. The prep area is the heart of the restaurant, and it should be treated as such. By having a designated prep area, you can ensure that your food is prepared quickly and efficiently.
4. Use Color-Coded Cutting Boards
Using color-coded cutting boards is a great way to avoid cross-contamination in the kitchen. Cross-contamination can occur when bacteria from one food item is transferred to another food item, which can cause food poisoning. Color-coding your cutting boards can help to prevent this from happening.
You can color code your cutting boards in a few different ways. One way is to use different colors for each type of food. For example, you could use a red cutting board for meats, a green cutting board for fruits and vegetables, and a blue cutting board for dairy products. Another way to color code your cutting boards is by using different colors for each step of the cooking process. This would involve using a different color for each preparation stage, such as prepping, cooking, and serving.
5. Train Staff on Proper Food Handling Procedures
To prevent foodborne illnesses, restaurants must train their staff on proper food handling procedures. Employees who are properly trained will be able to handle food safely and avoid contaminating the food supply. In addition, properly trained employees will be able to identify potential hazards and take steps to prevent them from causing harm.
Employees should receive detailed instructions on handling different types of food, including meat, poultry, seafood, and produce. They should also learn about safe cooking methods and how to prevent cross-contamination. Training should also cover hygiene practices, such as hand-washing and glove use. Finally, employees should be taught how to respond in the event of a foodborne illness outbreak.
6. Keep a Clean and Organized Kitchen
A clean and organized kitchen is essential for any restaurant that wants to be productive. A messy and cluttered kitchen will make it difficult to find the things you need, and it can also lead to accidents. In addition, a dirty kitchen is more likely to attract pests, contaminate food, and spread diseases.
When it comes to keeping your kitchen clean and organized, you can do a few key things:
- Ensure that all your equipment is in good working order and regularly cleaned.
- Create a cleaning schedule for your entire kitchen staff to follow. This should include sweeping floors, washing dishes, and cleaning countertops.
- Ensure your food storage areas are clean and free of pests.
By following these tips, restaurants can become much more productive and efficient. Implementing these changes can help to improve your bottom line and keep your customers happy.