BECOME A CULINARY TRENDSETTER
December 15, 2022
TURBO CHARGE YOUR OPERATION
May 24, 2023
Streamline efficiency
Trimming the unnecessary fat off your operation will put you on the fast track to efficiency.
Streamlining operations is a common process used across the entire business world, including foodservice. The goal is to improve output, reduce labor costs and improve profitability.
When looking to streamline your foodservice operation, it’s easy to invest in a POS system, third-party delivery services and smaller menus. However, to really understand where you need to focus your efforts you must evaluate all three production phases: pre-production, in-service and post-production.
The pre-production phase is all about preparedness—it’s the framework for which the other production phases can fall into place. The pre-production phase must support:
- The equipment
- The staff
- And the pace at which items are ordered
For example, the location and format of your prep must be organized to remove additional steps such as opening boxes or gathering tools. This will not only help you move faster but also eliminate cross-contamination issues when employees are required to handle raw proteins.
When it comes to the in-service phase, most solutions stem from improved technology and facility design—these usually create the greatest impact on your efficiency goals. Highly efficient cooking platforms such as the Taylor Crown Series L858 grill and dispensing systems like the Taylor RAM are just a couple of options to help you streamline.
Your decisions for a more efficient kitchen in both the pre-production and in-service stages will set you up for a successful post-production. However, post-production can’t flourish if the POS system is accepting orders faster than the operation can produce. The action of getting an order to a customer through in-house dining, touchless pick-up or delivery, must be designed to prevent negative impacts on product quality.
There are many metrics for analyzing the results of streamlining initiatives such as output, ticket times and labor costs. Ultimately, changes must be made to maintain or improve quality from the kitchen to the customer’s plate.
