Let's get to work
Does this sound familiar? You have a winning dish—customers are crazy about it, but when the new cook prepares it, the sauce comes out a bit different, or the portion size on the plate suddenly changes. When you ask the chef for the exact cost of the dish, you usually get a quick calculation on a napkin or a something like: "Around 18 shekels, give or take."
A profitable restaurant has no "around". This is where the most important concept in a professional kitchen comes in: the bill of materials (BOM).
Let’s Get Organized
Scheduling employees is like assembling a dish: only the right combination of ingredients works. You know the old saying, "the whole is greater than the sum of its parts"? That's exactly what we're talking about. How do you do it?
Be aware of your employees: know who is available and when, maintain flexibility, take requests into consideration.
Do the Fusion: Have a new employee who hasn’t mastered the material yet? Let them work with the cook who handles the line perfectly. Have waiters who get along great? Schedule them together; the customers will benefit too.
Plan Ahead: Just as you order supplies as far in advance as possible to avoid shortages, it’s worth checking employee availability early. A week in advance is good; a month in advance? Fantastic!
Systemize It: A scheduling system will make everything we discussed more efficient and save you time managing shifts and staff.
A good work schedule can improve restaurant efficiency, raise employee satisfaction, and provide better service to customers.
Good to go?