Webinar/Podcast
Kitchen Management 101: 6 Essential Kitchen Management Systems
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Kitchen management doesn't always require a degree in culinary arts, but if the restaurant is to be profitable and consistent, it needs a competent kitchen manager dedicated to systems and procedures.
There are dozens of kitchen systems for controlling cost and promoting consistency, so many that kitchen managers can be overwhelmed with decisions on which are the most important and where to begin.
We've identified 6 basic kitchen systems that can have a dramatic impact on your bottom line and are easy to learn. Moreover, your restaurant can begin using these systems immediately!
In this 1-hour webinar, we'll show you how to implement these systems in less than six weeks.
What You Will Learn:
- Using an order guide to keep the right amount of product on the shelf
- How to properly use a prep list to maintain freshness and availability
- Simple key item inventory system for tracking high-cost items
- How to significantly reduce waste
- Why you MUST HAVE a recipe manual - and use it!
- Simple portion control techniques for controlling food cost
About the Presenters:
Omar Pereney
Chef Omar Pereney is the Principal and founder at Culinary Matters Consulting Agency in Houston, Texas, Omar provides concept development & design, culinary direction and kitchen management consulting for new and established operations in Houston, Texas. Originally from Venezuela, Omar honed his kitchen skills in top-tier restaurants and hosted the popular television shows Yo Cocinero- and ElGourmet.com TV Network at 14 years old. He then opened his first restaurant, the iconic Dalai Restaurant & Lounge in Caracas, at 16 years old and later became a chef instructor at Le Cordon Bleu in Cancun. After moving to Houston, Omar opened Peska and served as executive chef for the 40-person culinary team, as well as a private chef to former U.S. President George H.W. Bush before sharing his expertise as a consultant.
Joe Erickson
Joe Erickson is the Chief Operations Officer and a partner in RestaurantOwner.com. He has owned and/or managed several restaurant/catering operations. He started his career by developing Luther's Catering, a division of the Luther's BBQ chain, in Houston. He was also a partner and co-founder of Sunset Dinner Cruises and was the founding partner of Bobby Mac's, a casual, full service restaurant in Kerrville. He later helped to develop a southwestern bistro, Nicole's Cafe San Felipe, and was managing partner for the original Truluck's Steak and Stone Crab, which now has 11 locations throughout the U.S. Joe is focused primarily on developing easy-to-implement, yet highly effective systems and processes to help our members improve their restaurants' efficiency, product utilization and most importantly, deliver a more consistent guest experience.
Related Resources:
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System
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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Attendee Questions & Comments
Question 1: What was the most valuable idea or insight you received?
Question 2: What will you try or do differently because of the webinar?
