How To Fix Kitchen Bottlenecks For Restaurant Owners

All restaurants, however effectively run, reach a point when the kitchen is lagging behind. A sudden influx of orders, a malfunctioning piece of equipment, a shortage of staff, etc. can trigger delays that will work their way through the entire dining experience. Quick recuperation in such times is one such characteristic of a restaurant team. Rather than letting stress build up and create havoc, both managers and employees can establish specific strategies to help them put their feet on the ground, get things moving, and ensure that they remain satisfied with the guests.

Rapid Diagnosis Of The Problem

The initial stage in a quick repair is realizing when the kitchen is falling behind. At other times the indicators are less visible, like increased wait times creep, or servers checking in more frequently on slow-moving orders. In other instances it is clear as soon as tickets are stacked and visitors start complaining. The ability to become keen on such signals can enable managers to act before the situation can get worse.

As soon as the problem is delineated, there is a need to communicate within the whole team. Servers should be aware of what dishes are going to be delayed and kitchen personnel need to be aware of the most urgent orders. An effective communication channel ensures that all is not mixed up and that energy is concentrated on doing the most important things first.

Adjusting The Workflow

At the onset of pressure, minor new adaptations to workflow can be a quick remedy. Moving employees on a temporary basis to areas of high-demand, e.g., the grill or the salad preparation, serves to even out the workload. Even a temporary redistribution of roles can relieve the bottlenecks and enhance output. It is not to revamp the system but to make real time, practical adjustments that enhance flow.

It is also possible to seek out simplifying opportunities by managers. In certain situations, reducing the usage of very complicated specials or stopping the use of the fancy additions during the peak times will help the kitchen to be able to meet the demand. A lean process will eliminate preparation time and enable the team to concentrate on more important items that can be manufactured at a faster rate.

Customer Management Expectations

When informed and respected, guests become more comprehending than many managers consider them to be. An expedient communication of the long queues with a sincere apology tends to avert the accumulation of frustration. By giving a little, like a free drink or snack, a possible complaint can be converted to goodwill. Transparency assists the dining room to remain quiet even with the kitchen behind.

These moments should be taught to servers to treat with confidence. Proactive communication will guarantee that there is no avoidance of tables until food is prepared. This takes the weight off and gives the kitchen the breathing space to make up.

Utilizing The Technology And Systems

Technology could have a significant contribution towards efficiency regaining. A properly developed point-of-sale system will assist with prioritizing orders so that the kitchen will always know what has to be done. In other instances restaurants can copy concepts of other restaurants such as the drive thru system that focus on speed, accuracy of order and articulation of staff. Dine-in kitchens also can gain performance by borrowing the aspects of these systems.

Some places like ticket routing or inventory tracking can also be automated and that way less cognitive load on the staff is needed. In the event that repetitive tasks are smoothly taken care of by technology, the staff has time to concentrate their efforts in food preparation with precision and speed.

Long Term Improvements

Although fast solutions are important at the time, it is also necessary that the restaurants should aim at lowering the odds of becoming lagging behind in the future. Frequent inspection of kitchen traffic, preparation patterns and schedule trends show potentials of improvement. Breakdowns can be prevented before they happen by small adjustments like improved prep work prior to peak times or cross-training of staff.

Besides this, a culture of peaceful problem solving is significant. Teams that are flexible and communicate when things are not so stressful could better withstand the unknown. Even during a crisis, a team that has been tested in a crisis will save more quickly and provide a guest experience that is superior despite the difficulties.

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Adam Regan

Deputy Editor

Features and account management. 3 years media experience. Previously covered features for online and print editions.

Email Adam@MarkMeets.com