It is a bold statement, but in the world of the restaurant industry, the kitchen and bar are the heart and soul of the operation. It’s where culinary and mixologist teams craft the perfect meals and cocktails. Your establishment’s success largely depends on your kitchen’s efficiency and functionality. This is why, from time to time, restaurant owners must consider a restaurant kitchen makeover.
“Where is the printer going?” I asked.
Suddenly, I felt a nudge and then a whisper, “Don’t bring anything up. We will fix it later!” Later?
Let’s look at why inventory counts are despised, how to improve accuracy, reduce the time spent, and the benefits of counting inventory.
Doesn’t that sound like the perfect world? If your food and beverage operation runs this way, then there is no need to read on. However, most restaurants find themselves reacting to the business on a daily basis leading to poor or inconsistent customer service, frustrated employees being overworked or sent home early, and food waste. It doesn’t need to be this way! By creating an effective forecast, you can take out some of the guesswork and maximize your profit.
There are so many examples of poor planning in the food and beverage industry. Everything from the restaurant manager texting their employees at 11:00 PM at night to tell them what time they’re working the next day or if they’re working at all to a restaurant running out of food midway through service because they didn’t think it would be that busy.
Anyone in the Food & Beverage industry knows the importance of mise en place and that it is impossible to prepare everything at the last minute for each order. Chefs need to be able to masterfully prepare food in advance while maintaining near-perfect quality. In many cases, this involves the proper cooking, cooling, and reheating of food. There is an endless supply of equipment available to help, from the well-known and mainstream vacuum/ROP (reduces oxygen) packaging, blast chillers, and rethermalizing warmers to combi ovens and the lesser-known cook and chill systems.