Let’s look at why inventory counts are despised, how to improve accuracy, reduce the time spent, and the benefits of counting inventory.
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.
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.
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.
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.