Best Management Practices in the Kitchen
In most restaurants, no one impacts the day-in, day-out profitability and success like the person who manages the kitchen. Keeping the back-of-the-house running well requires attention to detail AND staying focused on the big picture. Great managers run an efficient and profitable kitchen and find ways to improve the skills of everyone on their team. In this video, you will learn ten best practices that will take your kitchen management skills to the next level. Discover the key strategies that successful managers employ to ensure smooth operations and maximize overall success. Start adapting these practices into your daily routine, and you'll see how quickly they will impact your kitchen's efficiency, your team's engagement, and your restaurant's profitability.
Training Video
Best Management Practices in the Kitchen
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In most restaurants, no one impacts the day-in, day-out profitability and success like the person who manages the kitchen. Keeping the back-of-the-house running well requires attention to detail AND staying focused on the big picture. Great managers run an efficient and profitable kitchen and find ways to improve the skills of everyone on their team.
In this video, you will learn ten best practices that will take your kitchen management skills to the next level. Discover the key strategies that successful managers employ to ensure smooth operations and maximize overall success. Start adapting these practices into your daily routine, and you'll see how quickly they will impact your kitchen's efficiency, your team's engagement, and your restaurant's profitability.
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Restaurant Kitchen Management Systems
This directory contains over 50 categorized kitchen management resources to help you get started implementing the six main kitchen management systems to keep your restaurant operating profitably and consistently.
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Preshift Line Check
This Line Check form can be used to help managers verify that food products for the cook line are properly stocked and at the correct temperature. Use the Line Check to verify that each shift is ready for customers. You can create a unique, customized checklist for each cook station in your restaurant or combine each station into a single list for use by the kitchen manager.
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Manager's Opening/Closing Checklist System
The Manager's Opening/Closing system is your own unique, comprehensive list of the opening and closing tasks your managers should check, verify and follow up on - everyday. Using checklists will help your managers stay organized and ensure that your restaurant is ready when your guests arrive and all management duties have been completed before closing.
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Weekly Prime Cost Reporting
Prime cost is composed of the two biggest and most volatile cost areas in any restaurant, food & beverage and labor cost. Having accurate, weekly feedback on prime cost is essential to keep management informed and focused on their biggest and most vulnerable cost control areas. This series of integrated worksheets have been designed to efficiently capture sales, purchases, payroll and inventory information to generate one of the most valuable weekly reports in any foodservice operation.
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Menu Costing
Knowing what each of your menu items costs to prepare is one of the most basic yet overlooked aspects of running a profitable restaurant. Costing out your menu can be an arduous task, but you must know your menu cost before you can make intelligent decisions on cost-cutting, price increases or other changes to your menu
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Employee Selection
Selecting employees that are a good fit for your restaurant is the first step in creating a great culture. People want to work with others that hold similar values and skills. A comprehensive and well-crafted selection system allows you to attract a strong applicant pool and identify great employees.
