In every business, wasted time is wasted money.

 

The times we live in now make it easy for food service operations (FSO) to function more efficiently. Technology has advanced in leaps and bounds, which makes it possible for FSO to serve people farther, faster, safer and smarter!

But before any of the latest food business innovations evolved, there were fundamental rules for running a food business that stood the test of time. These are foundational rules that need to be in place to set up a better chance of making your operation a success.  

The goal of every FSO operator/manager is to achieve high revenues with low expenses. Those goals are possible when you know how to maximise resources, materials and time. That is working smarter!

Here are the three fundamental rules of working smarter that you need to consider:

 

1. Hire the right people for the job

 

Hiring people remains a tricky part of running a food service operation. 

Hiring someone with the proper work experience is always desirable so that there is less time and money spent on training and the staff can hit the ground running. 

However, sometimes, budget constraints limit this goal, making employing inexperienced staff with lesser pay rates a more viable option. This is an industry fact that we all hope can overcome. 

After hiring, whether experienced or not, training should commence immediately. Training can be in the form of workplace orientation or introduction of company values and policies. Training should continue until the employee leaves your business. As an owner or manager, you should want to mould your employees to grow as your business does. When you help your employees grow by helping them develop their skills, they are less likely to leave your business for other opportunities. I write “less likely” because employees can have personal reasons for leaving no matter what. If you are struggling with newly hired employees resigning, read these strategies to retain newly hired people. 

The whole hiring process can be a challenging task. 

 

Want to know an alternative solution?

 

Try the services of chef /kitchen staff agencies when hiring your next kitchen staff. In particular, we at Anytime Staff have been helping various FSOs in Perth, and all over Western Australia do their recruitment for them. We help take the burden of the whole hiring process off your shoulders so you will end up with the kind of employee you need. It may just be the solution you are looking for!

 

2. Use the right tools for the right job.

 

Using the right tools can be practical and cost-effective. 

  • Time – The right tools for the job can significantly lessen the time spent on each task compared to traditional tools. That saved time can then be channelled into a different productive route.  
  • Safety – The right tools will help execute a procedure properly. It will prevent your staff from using alternative tools and equipment, which may be dangerous due to unavailability. The right tools can also promote ease of motion, making it easy for your staff to work unhindered. 

Don’t shy away from innovative tools as well. They can help shave the time of performing tasks in half. 

Examples are:

  • Immersion blender – to purée soups and sauces without creating a mess or using additional pots or containers.
  • Mandoline for slicing potatoes into matchsticks for french fries or creating thin slices. Keep an empty container next to the cutting board. Prepped items can easily be swept into the container without putting down your knife.
  • Heat-sealing machines. These machines allow foods, such as appetisers and hors d’oeuvre, to be prepared in advance and held until service. They are handy for caterers when transferring food to off-premise locations.

 

RELATED READ:  Quick Tips for A More Efficient Restaurant Kitchen Layout

 

3. Set up an organised kitchen

 

An organised kitchen can increase productivity, resulting in higher profit margins. 

Use these tips to create and maintain an organised workspace:

  • Remember that for the most efficient workspaces, you must store items, tools and equipment in accessible and convenient locations. By utilising the most convenient storage spaces in your kitchen/bakeshop, your staff will save time gathering the tools they need to do their work.
  • Use markers, pens and labels to mark stored food clearly and legibly
  • Use colour-coded labels for your food-labelling system.
  • Store items commonly used by staff together in one central location
  • Use portion cups for organisational tools. 
  • Reorganise workstations to save time through efficiency. Specially designed racks used to hold bottles are helpful. These racks make it convenient to quickly locate and pour liquids, such as vinaigrettes, oils and sauces used repeatedly during service.

 

In Summary:

 

To run a food service operation smartly, you must make the most of your time and money. By hiring the right people, making the right tools available for your staff and providing an organised workspace impact productivity, you can increase productivity and yield higher profit margins.

And if you are looking for skilled chefs and kitchen staff based in Perth and Western Australia for your staffing needs, give us a call at Anytime Staff.

We have a roster of professional chefs and kitchen staff that are available as short-term hires for :

  • peak periods
  • events/private parties and celebrations/pizza chefs
  • fill in for an emergency or annual leaves
  • start-up team for opening venues  

As part of our team, we have polite, professional Kitchen Stewards to assist you in cleaning and organising your kitchens. 

Anytime Staff can also assist you in looking for permanent hires by facilitating your recruitment process.

We also offer a Consulting Service to assist you in opening or running the cafe or restaurant of your dreams. 

 

That’s it for this week.

As always, professional staff are on call at Anytime Staff!

That’s it for this week.


As always, professional chefs are on call at Anytime Staff!

Ciao for now,
Thomas

 


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