4 Ways Corporate Kitchen Efficiency Can Help Prevent Restaurant Disasters

Posted by on Jun 28, 2016 in Uncategorized | Comments Off on 4 Ways Corporate Kitchen Efficiency Can Help Prevent Restaurant Disasters

A restaurant disaster not only delays the time it takes for a customer to receive a meal, but it can also cost a restaurant a lot of money. Over a single year, these disasters and spills can add up to thousands of dollars in lost profits, even if just five meals are lost per week. To help save your restaurant money, you can look into hiring corporate kitchen efficiency services. The main goal of these services is to increase work productivity and reduce direct costs for the restaurant. There are four different ways that these services can work to help prevent disasters in your restaurant. Instead of spilling drinks, losing meals, or injuring valuable employees, your restaurant can run smoothly on a nightly basis with this help. Team-Building Workshops When running a restaurant, working together is important. Building a bond among employees will help them work together and improve the teamwork in a restaurant. Kitchen efficiency services can perform a number of team-building workshops that teach everyone proper ways to communicate and get through stressful shifts. The workshops often focus on skills that allow people to relax, bond, and get to know each other a little better. Often, these workshops can be held right in the restaurant when it is closed. Without customers, the stress of performing is removed, and employees can feel more relaxed. It may be a good idea to split up workshops during different shifts. This allows third shift workers to work together while second shift workers perform together. Kitchen Language The communication in a restaurant is often like a whole other language. To help prevent disasters, efficiency services can build a universal language that every worker at the restaurant uses. By understanding code words and terms, fallen plates and dropped meals can be prevented. For example, when a waiter is turning around a corner, a simple code phrase like “CORNER” or “AROUND THE BEND” can alert other workers and prevent collisions. If everyone is on the same page with the signal words, then it will help create a smooth working environment. Efficiency teams can help select words that have clear sounds and are easy to use in a loud restaurant atmosphere. Restaurant Mapping To help prevent collisions and disasters, a restaurant should run a lot like a freeway. An efficiency team can look at an overview of your restaurant and determine the best mapping scheme for waitstaff, servers, and chefs. Once a map is created, images of it can be posted in employee areas. This will help people learn proper paths and the directions they should follow. The maps are not only designed to avoid disasters, but they can be used to speed up service. Adding faster service can also help cut costs and increase the customer turn-around rate. Kitchen Set-Up Evaluation Not only is the placement and movement of employees important, but the placement of appliance and meal preparation matters too. A kitchen efficiency company can do an audit of the kitchen area. This includes where appliances are located, where serving areas are, and the main spots where chefs perform tasks. For example, when kitchen appliance doors are open, it can create obstacles for people walking through the kitchen. Moving the appliances to areas with less traffic can help prevent disasters. By moving the...

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Three Unique Sides To Round Out Your Catered Barbecue Meal

Posted by on Jun 17, 2015 in Uncategorized | Comments Off on Three Unique Sides To Round Out Your Catered Barbecue Meal

If you’re having your event catered by a barbecue company, you can look forward to plenty of delicious meats. Some BBQ catering companies also provide side dishes, while others leave those up to the party host. If your caterer offers only meats and no sides — or if you’ve just decided to make the sides yourself — it’s fun to experiment with something new. These three barbecue side dishes are takes on old favorites, with a few twists thrown in to keep guests’ palates amused. Balsamic and Dijon Potato Salad The dressing on this potato salad is tangy and slightly sweet. Green onions and celery add texture to the dish, which is a nice departure from gloppy, mayonnaise-dressed potato salads. Ingredients: 2 pounds red potatoes 1/4 cup olive oil 1/4 cup balsamic vinegar 2 tablespoons Dijon mustard 1/4 teaspoon salt, plus more for the boiling water 1/8 teaspoon black pepper 1 teaspoon brown sugar 1/4 cup chopped celery 2 scallions, minced Score the potatoes around their centers, and place them in a pot. Cover the potatoes with water, and add a few teaspoons of salt to the pot. Boil until the potatoes are tender. Then, run cold water over the potatoes, and remove the skins using your hands. Once the potatoes are cool enough to handle, cut them into 1/2-inch cubes. Place the potato cubes in a bowl, along with the scallions and celery. In a separate bowl, combine the oil, vinegar, mustard, brown sugar, 1/4 teaspoon salt, and black pepper. Whisk until smooth, and then pour over the potatoes. Toss to coat the potatoes, and place in the refrigerator for 3 – 4 hours or until completely chilled. Lemon Basil Pasta Salad The light lemon flavor of this pasta salad makes it a great complement to heavy barbecue foods. You can substitute your other favorite fresh herbs for the basil, if desired. Thyme and oregano work well. Ingredients: 1 pound small shell pasta, cooked until al dente and chilled 1 cup cherry tomatoes, halved 1/2 cup frozen green peas, thawed 1/4 cup red onion, minced 1/4 cup olive oil 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon lemon zest 1 tablespoon apple cider vinegar 1/2 teaspoon dry mustard 1/4 cup fresh basil, minced Toss the pasta, tomatoes, onion, basil, and peas together in a large bowl. In a separate bowl, whisk together the remaining ingredients. Pour them over the pasta mixture, and toss to combine. Serve immediately, or store in the refrigerator until ready to serve. Ultimate BLT Mac and Cheese What could be better than macaroni and cheese? Macaroni and cheese with bacon and tomatoes, of course. The “L” in this recipe’s name stands for love, because lettuce simply does not belong in mac and cheese. Ingredients: 1 pound macaroni noodles 1 pound thinly sliced bacon 1 cup tomatoes, diced 3 cups milk 1/4 cup butter 1/4 cup flour 1 egg 1 teaspoon salt 1/4 teaspoon cayenne pepper 1 teaspoon onion powder 8 ounces cheddar cheese, grated 8 ounces Havarti cheese, cut into cubes Boil the macaroni noodles in salted water for 6 – 7 minutes, or until slightly tender but not all of the way done. Drain the pasta, and set it aside. In a saucepan, heat the butter until it melts. Stir in the flour...

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6 Reasons To Upgrade Your Deep Fryer With A Built-In Filtration System

Posted by on May 22, 2015 in Uncategorized | Comments Off on 6 Reasons To Upgrade Your Deep Fryer With A Built-In Filtration System

Even in a restaurant where french fries are the only fried food on the menu, the deep fryer ties the commercial kitchen together. Keeping that popping hot oil fresh is a major challenge when you’ve already got enough on your plate. If you didn’t invest in a fryer fitted with filtration equipment in the first place, you can still upgrade with extra parts to gain these six benefits of cleaner cooking oil. Save Money With cases of economy fryer oil costing at least $28 for 35 pounds, oil is the most expensive part of frying foods by far. Using zero trans fat or flavorful oils like peanut and grapeseed increases your expenses astronomically. Since filtration extends the life of each batch of oil by removing food particles that burn and cause spoilage, you’ll spend less on oil over the course of each year. You might find filtration upgrades pay for themselves in a shorter time than you expected. Reduce Labor Do you already ask your employees to filter the oil by hand at the end of each day? This is a tricky and time-consuming task. Even experienced teammates can take two or three hours on the task if you have a bank with six or eight fryer wells. Keep your team focused on more important cleaning and cooking chores by letting the equipment handle the filtration instead of fussing with funnels and paper filters. You also save time by: Getting your equipment up and running again with minimal downtime Eliminating the need to clean the containers you use for holding the filtered oil before it goes back in the fryer Cutting the time associated with old oil disposal and fresh refilling in half due to the extended life Lower Risks Handling hot oil to manually filter it is also dangerous because it can cause severe burns or slips after a spill. It’s crucial for the worker to let the oil cool down before pouring it, but time-pressed employees often end up handling it while it’s still 200 degrees F or higher. The oil does need to be at least a little warm so it doesn’t clog up in the filter, making it hard to accomplish the entire task while in the perfect temperature range. Improve Flavor Letting bits of food float around in the oil causes off-putting flavors that your customers won’t enjoy. Not only does it encourage flavors to transfer from fish filets to cheesecake bites, the debris itself goes bad quickly and takes the oil quality down with it. The built-in filtration unit can run multiple times a day to keep the oil clean no matter how many people you serve. Prevent Fires Aging and dirty cooking oil is more likely to catch on fire. Grease fires are more dangerous than other types because they’ve got such a large source of fuel. Attempts by well-meaning employees to stifle the fire with flour or water causes explosive reactions, and using a safe grease fire extinguisher still makes a mess that requires you to shut down for cleaning. Daily filtering prevents all of these dangers and annoyances by keeping the oil fresh. Meet Regulations Finally, reliable filtration upgrades can also help you meet local health and safety codes. If you’ve received warnings about the quality of your oil in the...

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