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Kitchen Management 101: Streamlining Your Prep Systems
5/24/2017
© Copyright 2017 RestaurantOwner.com 1
Profitable Kitchen Basics to Create a Better, More Predictable
Guest Experience
Welcome!Today’s webinar will be starting shortly.
Kitchen Management 101:How to Improve Consistency and Predictability by Streamlining Your Prep Systems
* See handout link on the control panel
KITCHEN MANAGEMENT 101KITCHEN MANAGEMENT 101
Jim Laube
Your Hosts
Joe Erickson
Comments & Questions
KITCHEN MANAGEMENT 101KITCHEN MANAGEMENT 101
Kitchen Management 101: Streamlining Your Prep Systems
5/24/2017
© Copyright 2017 RestaurantOwner.com 2
Kitchen Management 101:How to Improve Consistency and Predictability by Streamlining Your Prep Systems
Why are consistency and predictability important?
The Guest Experience Controlling Cost
Why are consistency and predictability important?
Never underestimate the power of a favorite menu item
Deliver what you promise Give them a reason to trust
you
The Guest Experience
Kitchen Management 101: Streamlining Your Prep Systems
5/24/2017
© Copyright 2017 RestaurantOwner.com 3
Why are consistency and predictability important?
10-15% of your food ends up in the trash
75% of all inventory shrinkage happens as a result of theft
Predictable profit requires predictable cost
Controlling Cost
Why are consistency and predictability important?
The Guest Experience Controlling Cost
Profitable Results
CREATING CONSISTENT ANDPREDICTABLE RESULTS REQUIRESCREATING CONSISTENT ANDPREDICTABLE RESULTS REQUIRES
Effective Systems Good People
Kitchen Management 101: Streamlining Your Prep Systems
5/24/2017
© Copyright 2017 RestaurantOwner.com 4
WEBINAR OVERVIEWWEBINAR OVERVIEW
1. Prep System Checkup
2. Sharing the Workload
3. Implementation Steps
PREP SYSTEM CHECKUP
PREP SYSTEM CHECKLISTPREP SYSTEM CHECKLIST
Standardized recipe manual
Organized storage areas
Daily count procedure
Daily prep posting
Portion control resources
Product dating procedure
Kitchen Management 101: Streamlining Your Prep Systems
5/24/2017
© Copyright 2017 RestaurantOwner.com 5
POLL
Tell us which of these best practices your restaurant
does REALLY WELL
STANDARDIZED RECIPE MANUAL
More consistent product
More consistent food cost
More consistent guest experience
Benefits
ORGANIZED STORAGE
Reduces waste & spoilage Shelves or product labeled Easy to find Easy to count
Minimizes health risks Easier to keep clean
Benefits
Kitchen Management 101: Streamlining Your Prep Systems
5/24/2017
© Copyright 2017 RestaurantOwner.com 6
DAILY COUNT PROCEDURE
Establish specific times for daily counts
Include shift change checks
Use a form that shows history
Best Practice Tips
DAILY PREP POSTING
Best Practice Tips
Use a prep board or clipboard Use preprinted forms that are easy
to fill out Separate prep list (or areas on the
list) for each station Staff should initial and record time
upon completion
Kitchen Management 101: Streamlining Your Prep Systems
5/24/2017
© Copyright 2017 RestaurantOwner.com 7
Kitchen Management 101: Streamlining Your Prep Systems
5/24/2017
© Copyright 2017 RestaurantOwner.com 8
PORTION CONTROL RESOURCES
Scales
Measuring cups, spoons
Plastic portion cups
Portion baggies
Correct size dishes
Tools and Supplies
PRODUCT DATING SYSTEM
Best Practice Tips
Day dots or preprinted labels
Include product name, date, time and person
Rotate (FIFO)
SHARING THE WORKLOAD
Kitchen Management 101: Streamlining Your Prep Systems
5/24/2017
© Copyright 2017 RestaurantOwner.com 9
SHARING THE WORKLOAD
Pizza cook
Pantry chef
Prep cook
Dishwasher
Kitchen Positions
Expediter
Grill cook
Fry cook
Sauté cook
Veggie portions
Fish portions
Salad prep
Sauces
Prep Duties
Salad dressings
Vegetable prep
Cheese shredding
Pasta portions
SHARING THE WORKLOAD
Primary or secondary to position?
Scheduling
Evaluating productivity
Key Considerations
PRIMARY OR SECONDARY TO POSITION?
Pizza cook
Pantry chef
Prep cook
Dishwasher
Kitchen Positions
Expediter
Grill cook
Fry cook
Sauté cook
Kitchen Management 101: Streamlining Your Prep Systems
5/24/2017
© Copyright 2017 RestaurantOwner.com 10
Pizza cook
Pantry chef
Prep cook
Dishwasher
Kitchen Positions
Expediter
Grill cook
Fry cook
Sauté cook
Veggie portions
Fish portions
Salad prep
Sauces
Prep Duties
Salad dressings
Vegetable prep
Cheese shredding
Pasta portions
PRIMARY OR SECONDARY TO POSITION?
Align prep items with stations that use them
SCHEDULING
Key Considerations
Number of staff
Customer comes first
Labor budget
Ideal prep periods
EVALUATING PRODUCTIVITY
Each prep task can be evaluated for optimum
efficiency
Prep Labor Cost Calculator
Kitchen Management 101: Streamlining Your Prep Systems
5/24/2017
© Copyright 2017 RestaurantOwner.com 11
IMPLEMENTATION STEPS
FTI
IMPLEMENTATION STEPS
FAILURETOIMPLEMENT
The biggest obstacle to progress…
By nature, people are resistant to change.
To overcome resistance we must first understand some of the reasons for resistance.
IMPLEMENTATION STEPS
“Progress is impossible without change, and those who cannot change their minds cannot change anything.” - George Bernard Shaw
Kitchen Management 101: Streamlining Your Prep Systems
5/24/2017
© Copyright 2017 RestaurantOwner.com 12
Some reasons why people resist change…
CHANGE MANAGEMENT
• Previous experience with failed change efforts
• Perceived personal loss or gain (financial, time, free will)
• Current culture/beliefs (they don’t change until their experiences do)
• Threat of the loss of position, power or control
• Threat of increased workload at the same wage
• Fear of the unknown or failure• Lack of participation in the change• Poor communication of the case for
change• Lack of tools, resources or training• Do not want to be accountable for
their actions• Cynical or skeptical of other
peoples motives for change
IMPLEMENTATION STEPS
6-Step Process for
Effective Change
PLAN
PREPARE
COMMUN-ICATE
TRAIN
EXECUTE
EVALUATE
PLAN
Include key people
Hold everyone accountable
Decide on forms/boards/lists
Set milestones
Agree on what success looks like
PLAN
Kitchen Management 101: Streamlining Your Prep Systems
5/24/2017
© Copyright 2017 RestaurantOwner.com 13
PREPARE
Download formsPREPARE
Kitchen Management 101: Streamlining Your Prep Systems
5/24/2017
© Copyright 2017 RestaurantOwner.com 14
Step by Step Instructions
Additional Resources
Kitchen Management 101: Streamlining Your Prep Systems
5/24/2017
© Copyright 2017 RestaurantOwner.com 15
PREPARE
Download forms
Add batch prep and portioned items to daily prep forms
Set par levels
PREPARE
PREPARE
Download forms
Add batch prep and portioned items to daily prep forms
Set par levels
Assign to positions
PREPARE
Kitchen Management 101: Streamlining Your Prep Systems
5/24/2017
© Copyright 2017 RestaurantOwner.com 16
COMMUNICATE
COMMUN-ICATE
Why?
To get staff to buy into change, they must understand how change will make things better for them.
COMMUNICATE
COMMUN-ICATE
Shift meetings
One on one meetings
Signs and announcements
TRAIN
TRAIN
Add to job descriptions
Provide hands-on instruction
Cover the entire process
Kitchen Management 101: Streamlining Your Prep Systems
5/24/2017
© Copyright 2017 RestaurantOwner.com 17
TRAIN
TRAIN
Using recipe book
Organization
Daily count procedure
Daily prep list
Portion control
Product dating procedure
EXECUTE
EXECUTE
Daily Execution –Perhaps the most important part of an effective, methodical prep system is to use it daily, without deviation.
DAILY EXECUTION
Constancy is the key to consistency
Include in Manager Opening, Shift Change or Closing duties
Review pars frequently
Expect what you inspectEXECUTE
Kitchen Management 101: Streamlining Your Prep Systems
5/24/2017
© Copyright 2017 RestaurantOwner.com 18
EVALUATE
EVALUATE Follow-up
Reward and recognize
Make adjustments
Is this what success looks like?
IMPLEMENTATION STEPS
6-Step Process for
Effective Change
PLAN
PREPARE
COMMUN-ICATE
TRAIN
EXECUTE
EVALUATE
PREP SYSTEM CHECKLISTPREP SYSTEM CHECKLIST
Standardized recipe manual
Organized storage areas
Daily count procedure
Daily prep posting
Portion control resources
Product dating procedure
Does your restaurantneed to improve on its
prep procedures?
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