Upload File

z v d v p u v í ì í w ^ u o ] v ] v p z } µ w ^ Ç u · < ] z v d v p u v í ì í w ^ u o ]...

  • Home
  • Documents
  • Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u · < ] Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u ñ l î ð l î ì í ó } Ç ] P Z î ì í ó Z µ v K Á
19
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 101 KITCHEN MANAGEMENT 101 Jim Laube Your Hosts Joe Erickson Comments & Questions KITCHEN MANAGEMENT 101 KITCHEN MANAGEMENT 101

Upload: others

Post on 26-Mar-2020

27 views

Category:

Documents


0 download

Report

TRANSCRIPT

Page 1: Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u · < ] Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u ñ l î ð l î ì í ó } Ç ] P Z î ì í ó Z µ v K Á

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

Page 2: Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u · < ] Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u ñ l î ð l î ì í ó } Ç ] P Z î ì í ó Z µ v K Á

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

Page 3: Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u · < ] Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u ñ l î ð l î ì í ó } Ç ] P Z î ì í ó Z µ v K Á

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

Page 4: Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u · < ] Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u ñ l î ð l î ì í ó } Ç ] P Z î ì í ó Z µ v K Á

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

Page 5: Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u · < ] Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u ñ l î ð l î ì í ó } Ç ] P Z î ì í ó Z µ v K Á

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

Page 6: Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u · < ] Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u ñ l î ð l î ì í ó } Ç ] P Z î ì í ó Z µ v K Á

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

Page 7: Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u · < ] Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u ñ l î ð l î ì í ó } Ç ] P Z î ì í ó Z µ v K Á

Kitchen Management 101: Streamlining Your Prep Systems

5/24/2017

© Copyright 2017 RestaurantOwner.com 7

Page 8: Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u · < ] Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u ñ l î ð l î ì í ó } Ç ] P Z î ì í ó Z µ v K Á

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

Page 9: Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u · < ] Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u ñ l î ð l î ì í ó } Ç ] P Z î ì í ó Z µ v K Á

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

Page 10: Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u · < ] Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u ñ l î ð l î ì í ó } Ç ] P Z î ì í ó Z µ v K Á

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

Page 11: Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u · < ] Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u ñ l î ð l î ì í ó } Ç ] P Z î ì í ó Z µ v K Á

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

Page 12: Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u · < ] Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u ñ l î ð l î ì í ó } Ç ] P Z î ì í ó Z µ v K Á

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

Page 13: Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u · < ] Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u ñ l î ð l î ì í ó } Ç ] P Z î ì í ó Z µ v K Á

Kitchen Management 101: Streamlining Your Prep Systems

5/24/2017

© Copyright 2017 RestaurantOwner.com 13

PREPARE

Download formsPREPARE

Page 14: Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u · < ] Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u ñ l î ð l î ì í ó } Ç ] P Z î ì í ó Z µ v K Á

Kitchen Management 101: Streamlining Your Prep Systems

5/24/2017

© Copyright 2017 RestaurantOwner.com 14

Step by Step Instructions

Additional Resources

Page 15: Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u · < ] Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u ñ l î ð l î ì í ó } Ç ] P Z î ì í ó Z µ v K Á

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

Page 16: Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u · < ] Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u ñ l î ð l î ì í ó } Ç ] P Z î ì í ó Z µ v K Á

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

Page 17: Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u · < ] Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u ñ l î ð l î ì í ó } Ç ] P Z î ì í ó Z µ v K Á

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

Page 18: Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u · < ] Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u ñ l î ð l î ì í ó } Ç ] P Z î ì í ó Z µ v K Á

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?

Page 19: Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u · < ] Z v D v P u v í ì í W ^ u o ] v ] v P z } µ W ^ Ç u ñ l î ð l î ì í ó } Ç ] P Z î ì í ó Z µ v K Á

Kitchen Management 101: Streamlining Your Prep Systems

5/24/2017

© Copyright 2017 RestaurantOwner.com 19

Your Comments & Questions

Kitchen Management 101:How to Improve Consistency and Predictability by Streamlining Your Prep Systems


Atrial Fibrillation [Autosaved] · o ] u ] v ] } v Z o ( r o ] ( í î r í ó Z í î Z õ r í í Z ñ r õ Z ~ Ç } µ v P l í í r í ï Z ~ o o Ç 3RVVLEOH GUXJ GUXJ LQWHUDFWLRQV

Suppliers & Contractors Presentation · î í l í ì l î ì í õ t Z } ] Z l ] v P Z ] M } v } ^ µ o ] , ^ Z À ] Á Z } ^ Z

d^/ /^' E/ , } Á } ] P v ] ( ] ] o ] v o o ] P v Z o ] v Y ... · d Z d^/ Á Á Á X ] X } P Z } Á ] v } Á Z } Á v o Ç µ o ] Z E/ o ] À o W í X d^/ 'Z E/ ì ì í s í X í

Zd/ > t , } Á Z Z ] l v l [ u µ Z À Á } l µ ] v P Z } } v ] ]€¦ · E } X d Z } l v À ] o o ] v u l í í D Z U Á Z v Z t,K o Z Ks/ r í õ Á v u ] X ^ } µ W D } } v U

^ µ u u Ç } ( & ] v ] v P r s r í î ì > } v Z ] l Z } · ^ µ u u Ç } ( & ] v ] v P r s r í î ì > } v Z ] l Z } ... ñ Z v P A í r ñ V í A v } ] v ] V ñ A ] P v ] ( ]

Y µ ] l > } } l í ð r v u v í ì r v u À ] · 2018-07-23 · WDK^ ] r^ ]' l D í í í E o v ] v î î r v u EDK^ ] l D í í í E o v À ] Ç Z µ ^t^ Z ( } ^ l ] P } Á Z ]

M ¤ ¶ Í t S Z Í q v ½ w Z

GPDP Approved Guidelines Assam · 2017. 4. 12. · Z u ' } v u Z } v ] [ ' } v W v Z Ç À o } u v W o v ~ î ì í ñ r í ò } î ì í õ r î ì µ v í ð Z & ] v v } u u ] ]

> ] } ( Z ] v ] o v ( ] ] ] Á Z } & Z v ] µñ í í ñ ð ì ô í ñ ô í ô í ð í î µ v ^ ] v Z >h

z r> t^ U E WK>/ / ^ o í t . v ] } v o ï t D u } ( Z } ] Ç · í X í ô ^W µ o ] Z D u _ u v u u } ( Z s } v P W µ o ] Z o V í X í õ ^Z } ] } ( Z ^ } ] Ç _ u v o o Z Á

o v - OECD€¦ · / o v K ] P ] v o í ó r í î r î ì ì ï í ó r í î r î ì ì ð í î } v À v ] } v Á v Z Z µ o ] } ( / o v v Z / o ] v Z µ o ]

í v î } ( < ] v P > d Á ] Z z í î > ] µ µ v Z À Ç v Z ] Z

v , ] v ] D } À ] ^ í í · } Z v v o ' v Z v v o Ç DZW ~Z X ZW ~Z X ^d Z ^ ^ } í , ^ } , í õ í õ

v o ] ] } v W ì ô X ì í X î ì í õ / v ] ^ µ } ( > ] } ( Z ... · Á ] Z Z } d Æ } v / v } u v } v ] o X Ì Z Z µ o ] K ] P ] v o ì í X í ì X í õ õ ô î ó X ì

W/> dh^ /Z Z &d >d X...W P í } ( í WWZKs > Zd/&/ d ^ X î í: X ï ñ ó W µ µ v } Z P µ o ] } v ~ h î ì í ô l í í ï õ v ~ h ó ð ô l î ì í î v µ i } Z } v ] ]

Belegung Lehrveranstaltungen SS21 planungsgrundlage inkl ... · í ð ì í ò X ì í ì ìsK µ µ v P h v v Z u v // í ð ì í ò X ì í ì íh µ µ v P h v v Z u v

> ZE/E' Khd KD ^ , Wd Z > ^^KE 'Z ^dZ D KD /E > ZE/E' Khd ... · > } v í í ì X ] ( ( v } > } v í

&K/ Z } v r í ó & î ì î í µ Z } W WY } À ] Z } v d u

t^s r E v v o ] v D î ì í ô l í õ - chess-vienna.at · < À t ] v ^ Z Z l ] } v D í X < o ^ º ~< í^ WE o } &/ o } hdE Z v u s } v u í ì ì ì ñ î í õ î î í ô ó

î ì í ò E Á o v E Z } o } P Ç í í Z EEh > Z WKZd...W } o v P u v ( } l ] v Ç ( ] o µ U ] v ] v u ] o o ] } v ñ ñ õ í í ô ñ î ì í í ô W } o Á ] Z l ] v Ç ( ]

d Z ^ µ ] d Z ^ µ ( µ o ^ P ] ^ Z Z [ J ( } u , W v ^ µ ... · ð l í l î ì î ì î v v µ o Z Ç ] o î ì í ò W &W' í í ï U E } í î ì í ó W &W' í ì ì U í ò

DQG QGLFDWRU 5 HSRUW Hospital Risk Management...W ] u Ç ( ( > E EKZ dKZ t Z t Z } µ v h v l v } Á v ì ì ì ì ì í í ] } v l l Z l Z u } u õ í ó í ò í ò í í î í õ

X í X í / v ] ] o ^ ] ( ] ] } v } ( / }d r v o µ } v } u ... · ï µ } u ] À ] v P & µ v ] } v v Z o rd ] u ^ Z ] v P í ò ï X í µ } u s o W l ] v P í ò ï X í X í &

î ì í õ W } v ] > l Z o o v P : µ o Ç í ð U î ì í õ W } v ... · î ì í õ W } v ] > l Z o o v P : µ o Ç í ð U î ì í õ W } v ] > l ^ Z ] } v r t ( } U D ] Z

v o P Ì µ Z ] Z o ] v ] Ç ] Z v ^ u ] v ] ] µ u ( º h v ] Z µ v < µ o µ Ì µ ... · í l ì ï ò < } Z o P µ U ' u ] v í ï í ï X ì ì ì ¦ ï X î ñ ì ¦ í

Z P ] Ç } ( s ~ ] ( ] ] v s } o µ v u ] v ] ] } v } ( : µ ... · Y µ ] v ] v µ KZ h v ] ^ í î l ï í l î ì î í Z Z o v /E h v ] ^ í î l ï í l î ì î î

d E Z EK XDE'> l W l î ì í õ r î ì l í ó í ^ Z µ o } ( Z ~^KZ …...t r ò ^ } v ^ } o ] v P l Z µ o u } v Ç W } À ] ] v P v o Ç ] v P } v o o í í ñ } í ñ ì u u

D ] µ u r u D v P u v W o v...2020/12/28  · E ] v } u Z v v Z Z À v o µ o ] ( ï r ( } r í } l o ] Z l v o Z P ] v v ] v P } ( &z í ì l í ô X

P v ] ^ Z } l o P } ] Z u v W v ] } v ^ / ^,K < r î ì í ô · >s W E í ô u u , P >s W E í ô u u Z P ^ ] P v ] ( ] v Ds l >D ] Z ] P Z Z Z ] Ì ] } v ... •Z h

o Z v o } u v Ç KdZ o Z v o } u v Ç...KdZ t Z o v P ] v ] v P U / v X í õ ñ Z ] o o } v Z } E Z } u U ' h^ ï ì í ò í ó ì ó r î ï ñ r õ ó ô í ì ó l ì í l î

< v P µ µ D Z u ] l î ì í õ > À o < ~^ Z µ o µ ( ó v ô µ ... · î ñ X o ] Z Z ò ì o ] v X K v D } v Ç Z í l í ì } ( Z u X K ( Z u ] v ] v P } v Z í l

v : W Z Ç ] } Z Z î ì í ó U s } o ñ ~ ï W î ì ñ í r ñ ò X /^^E î ï î .../ v v ] } v o : } µ v o } ( W Z Ç ] } Z Ç v Z Z U / v : W Z Ç ] } Z Z î ì í ó U s

~| z| à }~ ~ ~ | | }~ ~ ~| }z} z Î z ~ Î |z z |z}z z z · i ] ] } î ì í í X í o µ o o ( µ v ] v ] À [

D } v (W rs ( Z v ] u µ í ð X í ì X î ì í ô · 2019. 7. 10. · D } v (W rs ( Z v ] u µ í ð X í ì X î ì í ô o Æ v t ] v } ] Z U D o Z l ' u , U Á u o r Z l X ï

B8 Pratt handout - Integrated Care Conference€¦ · í ì l í í l î ì í õ } o o } ] À & u ] o Ç , o Z } ] ] } v í î Z v v µ o } v ( v í