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Serving up Savings
Idea 2 - Production Tips
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Outsource When Possible
Call in the professionals and reap the rewards. Be it for produce or fresh meat, a chef can dictate what he wants in product size, shape, cut, etc. Have product customization farmed out to companies that do this for a living, cutting down on waste, labor and insurance.
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Consolidate Production
Keep the kitchen and prep area moving. Never have two people doing the same thing; assign the total production for a task to one associate.
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Cross-Utilize
From restaurants to snack bars to room service, build consistencies across the menus. Cross utilize proteins such as steaks, seafood and poultry in multiple outlets to cut down on storage space needs and purchases.
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Use Production Charts
Production planning pays big benefits. Use charts to give direction to staff on what to produce in advance, taking into consideration house occupancy, banqueting events and staffing.
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