Setting the Standard! Our industry experts guide to ensuring a high quality product, time and time again
Standards can fall away for a variety of a reasons...an understaffed team perhaps, a challenging new site opening (aren't they all?), not having the right technology in place...or just a thinly stretched management team across multiple locations!
A slip in standards can often go unnoticed when you factor in the multiple other challenges hospitality businesses are facing at the moment. However it is those restaurants with a clear and defined benchmark for what a product should look and taste like, that will invariably make it through the economic headwinds we are all currently experiencing.
As such, we wanted to share just a few of our top tips which operators/owners can implement quickly to ensure their kitchens are producing to a high standard at all times...
If your standards are not written down and visible, your team will assume you don’t have any. Does this grilled chicken need to have a beautiful char mark on it? Take a picture of the gold standard and stick it next to the grill!
The more you can define your standard, the higher you can set your team's performance. Everything must be defined and written down...everything...from the size of the diced onions to the way you set up your coffee counter.
Teach your team how to taste and assess your food! Nothing should ever come out of the kitchen if it is not 10 out of 10. If it is not a 10, make it again.
These are just a few simple processes we have seen work wonders for restaurants and kitchens of all shapes and sizes. Pair this best-practice with the right technology and you will ensure high standards you can be proud of, and a robust offering that will keep your customers coming back for more!
If you want to hear more about how our team can help restaurant owners and operators alike to drive operational standards and efficiencies then please get in touch!