Blathnaid Bergin info@therestaurantadvisor.ie
Top Tips in Restaurant Operations for Jan 2011.
1. Get rid of all the black sacks in the kitchens and replace with transparent ones so that you can see what is going into them. Put transparent refuse boxes at each work station to see who is working smart and who wastes wantonly.
2. Train all kitchen staff in using a spatula to clean out all bowls properly- its all money.
3. Get rid of all that garnish on sandwiches and replace with cress/mustard or parsley - no one, but no one eats it- watch it go into the bin.
4. Train your staff- tell them how much stuff costs- ask them how they would save money- staff often have brilliant ideas.
5. Turn off lights, water, gas, airconditioning when not in use. Train chefs to spare energy- have an energy audit and save money.
6. Give the staff room a lick of paint, a new couch( pick up for very little now) or table; clear out all the rubbish deposited there- your frontline people need a nice place to chill.
7. Stick to quality and simplicity in food - we all need to know that at least our restaurants are still places of refuge in this ongoing storm.
8. Stick to great service- we all need to be pampered by you- thank you.
9. Mind yourself and congratulate yourself on getting this far.
10.Shop locals and locals will shop with you.
News
This smacks of something like common sense which would be a very welcome entrant to our political arena. As this contributor has often... read more
1. Get rid of all the black sacks in the kitchens and replace with transparent ones so that you can see what is going into them. Put transparent refuse... read more