3 Reasons Why Your Kitchen Staff Are Underperforming

StrategyDriven Entrepreneurship Article | 3 Reasons Why Your Kitchen Staff Are UnderperformingCustomer wait time is one of the most important metrics in the restaurant industry. You could have everything right, but if the service times are too long, this will eventually play against your establishment. How good your kitchen staff are will have an effect on that, but you could also be making mistakes that are hindering workflow and making things more difficult for them. Here are some of the possible reasons why your staff aren’t performing as well as they should.

Your Kitchen Doesn’t Reflect Your Current Needs

If you’ve bought an old establishment and kept some of the equipment as part of the deal, then it might not fit the current demand. For instance, if your cold room is too small for your current needs, not only will it make things difficult when staff are trying to find things, or go in and out, you could end up facing some health violations because you ran out of space and had to cut corners.

If that is the case, we strongly suggest you invest in a bespoke cold room. This will allow you to build one that will take minimal space in the kitchen while still being efficient. You’ll be able to organise the storage in a way that fits your needs the most. Companies like fridgefreezerdirect.co.uk can build all types of cold rooms and walk-in freezers according to your exact specifications. Look for a provider that can build one that will fit the best within your kitchen’s floor plan.

You’re Using Time Wasting Processes

In many cases, you could get things done much faster if you reconsider some of your processes. For instance, if you only have a few burners available, but have a huge convection oven, you could use the convection oven to cook rice by using rice, water, and foil covered metal containers instead. You shouldn’t be afraid of the freezer either. There will be little difference between a frozen soup base or tomato sauce and a fresh one, so consider cooking more in batches and use the freezer when you can without sacrificing quality.

The Floor is Unsafe

If people don’t feel safe in the kitchen, they will not perform as well. They will constantly be afraid of causing an accident or seriously injuring themselves. This is why your kitchen’s layout has to be organised with safety in mind first and foremost.

With an ergonomic design, you’ll be able to reduce the amount of movement your employees have to make. Proper lighting and ventilation are essential as well. No one wants to work in a smelly, smoke filled kitchen. Your employees have to be able to see what they’re doing as well to avoid accidents.

Improving your kitchen’s productivity comes down to a few simple principles. Make sure that you take a look at how your kitchen is designed and look for possible pain points. And don’t be afraid to ask your staff for recommendations either.

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