Do you feel your Restaurant need a preparation System Check?

You can have the best concept, recipes and capacity but if your restaurant can’t deliver a quality customer experience over and over again, people will not come back.

Restaurants need systems to create consistency and certainty. One of the most important method for improving consistency and certainty is your preparation system.

An effective preparation system provides a way for keeping the right amount of prepared product on hand while ensuring proper shelf life and product cycle. Having an effective Daily Preparation system is one of the most important task in kitchen management because it provides the kitchen production line with the necessary amount of product to fill orders during service periods.

A clear Daily Preparation system helps control food cost and make sure your product remains at highest quality and freshness for your recipes.

we’ve identified the 6 fundamental components that make up a great preparation system. They are:

  • Standardized recipe book: to serve great food you need to have great recipes and Staff that know how to follow them, The Recipe book is the foundation of every  kitchen and it provides a method to reach consistency in every preparation.
  • Organized storage space: prearranged stock room and walk-in cooler make it easier to count product and rotate it.
  • Everyday count procedure: Make actual, more knowledgeable decisions of what and how much to prepare or order using a daily count and setting filled-to par levels.
  • Daily preparation posting: Use a preparation board with forms that are easy to fill out. utilize a separate preparation list for each kitchen station.
  • Portion control tools and standard: Correct measure is vital to expected cost and consistent menu superiority. An additional important part of preparation is to pre-portion every time possible. Pre-portioning of menu items help speed up your service and control the cost.
  • Product labeling procedure : Proper label with dates and turning round of prepared ingredients support higher quality and food safety. Labels should include product name, date and time prepared , date and time it expire and by whom.

If your restaurant does each all of these task and have this system in place chances are you have an excellent restaurant. If this practices are unknown to you, it is not late to start right away get in touch with us and will start implementing the system.

Start Crafting Your Valentine’s Day PLAN

Valentine’s Day is fast approaching and this year February 14th lands on a Thursday, which gives you the opportunity to turn the night into one of your best sales days of the year. 
Here are some thoughts you might consider as you plan your Valentine’s Day program:

  • Promote the Day. Use your customer database to connect with returning guests and promote the event on social media to let your target market know about your specials for the evening.
  • Reorganizing your tables. remove larger tables and bring in additional two covers.
  • Prepare your staff. Meet with the FOH team to coordinate your seating plan and get your service staff on the same page. Decide earlier if you will focus on table turn by reducing service sequence times, or ticket averages by accentuating appetizers and desserts. Speak these targets to your staff so they know what is important to you and can work together as a team. Don’t adopt that your team will respond accurately to a high-pressure night event, make sure to highlight the details more than once, and train as necessary to allow your staff to handle the extra load.
  • Consider tweaking or designing a special menu. To ensure that the kitchen runs as smoothly as possible, consider provisionally freezing menu items that require extra prep, or are challenging to make. Focus on changing the menu not only to select items with high gross profit margins but also to balance the capacity between each of your kitchen stations. Many managers move to a fixed price menu with upsell/upgrade options to satisfy guests’ desires to dine up for the occasion.
  • Create the WOW element. Consider informing your waiters to deliver dinner mints, a hand-written card, or small gift with the presentation of the bill. Some restaurants are delivering fresh, misted roses to each table, or heart-shaped balloons…get creative

Set aside some time to create a Valentine’s Day program for your restaurant and get your staff updated with the plan to prepare for a busy and very profitable evening. Every minute you devote planning in advance will be compensated as you improve your guest experience for this exceptional event, and ultimately, your bottom line. 

Use this opportunity also to build customer loyalty, attract new guests and have a more profitable February!