quality food chef prepping meal in restaurant kitchen

Controlling Quality: Service Processes

A key ingredient for success is consistency. You don’t need to be the best, but you need to be consistent in your quality.


In past articles, we looked at how consistency and quality were impacted due to cooking techniques based on ideal situations and equipment rather than reality. In this article, we will talk about how poorly laid out and unorganized work areas lead to not only inconsistent or poor customer service and quality, but also to dissatisfied employees and turnover.

Read more
quality food in a pan on a table in restaurant

Controlling Quality: Ideal vs Reality

Have you ever gone to a restaurant and the service and food were fantastic? Then, on your next visit, your experience is completely different? It may not have been bad, but it just wasn’t the same. A key ingredient for success is consistency. You don’t need to be the best, but you need to be consistent in your quality.

Read more
centralized production chef working and preparing food in restaurant kitchen

Centralized Production: The Challenges and Successful Implementation

In the previous two editions of CORE Profit Strategies, we covered the evolution, resistance to, and benefits of centralized production areas. This leads us to how to successfully implement or reimagine your production kitchens. In this final article on production kitchens, we will first look at some of the common challenges you will face. Afterward, you will have the full story that leads to the key principles of operating successful and efficient production systems.

Read more
pastry chef in a centralized production kitchen

Resistance and Benefits to Centralized Production Kitchens

Most people that work in large kitchens and operations appreciate and understand the value that the three major production areas provide the operation. When properly developed and managed, they can produce significant cost savings, address a variety of labor challenges, and dramatically improve quality/consistency.

Whether you have production kitchens in place, are considering them, or wonder how you can incorporate some of the principles into your operation, it is important to understand the resistance, benefits, and challenges you may already have or will face.

Read more
chef working in a kitchen restaurant

The Evolution of Centralized Production Kitchens

Many years ago, kitchens were divided into several specialized sections. Whether it was a small restaurant or a large multi-unit kitchen, the positions were pretty much universal. As technology advanced, these kitchens started to amalgamate. Sections such as the entremetier station became part of the saucier, and the stillroom joined the garde manger team, to name a few. Today in many large kitchens, there are three production areas that have stood the test of time: the Saucier, Garde Manger (cold kitchen), and the Pastry shop.

    Read more
    chef working in a restaurant blog on labor savings

    The Illusion of Labor Savings

    At one point or another, every owner/executive and leader in food and beverage has heard the line, “If we do or buy this, we can save labor”. Captivated by the idea of labor savings, many jump at the opportunity without any further conversation.

    It is important to consider new ideas and equally as important to understand that some initiatives can have consequences that come at the expense of something else, such as:

      • Increased food costs,
      • Reduce value or quality to the customer,
      • Place the burden on other employees or departments,
      • Or all of the above.

    You need to fully investigate each opportunity and ensure the savings are, in fact, realized.

    The following story is intended to show the significant costs of unrealized labor savings, followed by examples of steps to help the decision-making process.

      Read more
      woman eating at restaurant blog on consistency with food

      Consistency: The Key to Success

      There is no question that having a great menu, friendly, knowledgeable employees, and appropriate décor, furnishings, and ambiance are must-haves when it comes to being successful. However, no matter how great you are on your best day, it matters how great you are every day. No matter how good everything else is, if there is one thing that can ruin a great business, it’s inconsistency.

      In the past, restaurants that were in high-traffic locations and/or did not rely on repeat business did not have to worry about this as much because there was an endless supply of new customers. Now, with the many sites for posting reviews, there is no escaping the wrath of a customer who did not have a great experience.

        Read more

        Food & Beverage is Like Clockwork

        To the untrained eye, food and beverage operations may appear to be relatively straightforward. Although each process or aspect of the operation is easily identified, to be successful you need to know how the processes and systems work together. The misconception about the complexity of operations may very well explain the low success rate.

          Read more

          The True Value of Food Waste

          The topic of reducing and eliminating food waste is nothing new to anyone in the Food & Beverage industry. From the supplier to the person who is serving the food to the customer, we all have reasons to prevent and eliminate food waste. The reasons can generally fall into one of two categories: financial or social. The great thing is that no matter what your motivation is, in the end, eliminating food waste accomplishes both.

            Read more