Lucy - BQ Magazine EditorWhen opening a restaurant, it’s easy to be so focused on things like sourcing fresh food, finding competent chefs, branding, and creating the best possible customer experience that you forget the beating heart that keeps it all going: the kitchen. The back-of-house of any restaurant is a demanding place to work, and if you don’t keep it running efficiently, food will be wasted, customers will be served late, and even accidents can happen. Here are a few steps you can take to prevent that.
Make a real floor plan
You should ensure that the people working in the back-of-house interrupt each other as little as possible. To that end, you should take the time to create a real restaurant floor plan design, planning out where your different workstations are going to be, as well as how your team is going to move from one area to another. Creating separate work zones and ensuring that traffic can circulate freely throughout the kitchen and surrounding areas can be vital to ensure that people aren’t constantly moving around and bumping into one another.
Have the right washing stations
The amount of washing that has to be done in any restaurant would surprise most people. Not only do you have to wash all of the dishes and utensils that come back, but you also have to wash cooking equipment, and you need a separate washing spot for washing your food. Choosing the right commercial sink, with enough space, access to high-pressure water, and good ergonomics, is going to make such a major difference. If you have more than one dishwasher working at the same time, then make sure you have multiple bowls for them to work in.
Have Enough Counter Space
Efficiency in a restaurant is about keeping the kitchen moving. That means you need enough space to prepare food, store dishes and utensils in easy reach, and not be weighed down by a lack of space or an overflow of used items that need washing.
That’s why you should work with a commercial kitchen design company to take the approximation of the counter space you need and add at least half to it. With at least two extra stainless steel worktops available at all times in your kitchen, your staff are never going to be delayed by trying to keep their areas tidy while juggling five or more different orders.
Stainless steel is also renowned for holding far fewer germs than any other material you can outfit a kitchen with, so there’s less pressure on your staff to stay on top of food hygiene during a dinner rush.
Keep up with your daily tasks
What your team does in the back-of-house is going to vary largely depending on the demands of the customers. However, you should never get caught up so much in the general workflow that you forget to do your daily chores, as well. If you have to create a daily checklist that people can physically tick off, then you should. However, sweeping and mopping, taking out the trash, disinfecting surfaces, cleaning the cooking equipment, and all those other vital back-of-house maintenance chores aren’t just vital for food hygiene, but for keeping the area efficient and safe to work in, as well.
Empower Your Team with Comprehensive Training
Your staff are the engine of your back-of-house operations. Investing in their training is not just an expense; it’s a direct investment in your restaurant’s efficiency and success. A well-trained team operates like a well-oiled machine, minimising errors, reducing waste, and improving service speed.
Key Areas for Staff Training
Standard Operating Procedures (SOPs)
Every task, from food preparation and plating to cleaning and closing duties, should be clearly documented. Regular training on these SOPs ensures that every team member performs their role consistently and to the highest standard, regardless of who is on shift.
Cross-Training
Encourage versatility by training staff in multiple roles. A dishwasher who knows how to do basic food prep or a line cook who can manage the pass can step in during a rush or cover for an absent colleague. This flexibility prevents bottlenecks and keeps the kitchen running smoothly under pressure.
Health and Safety Protocols
Comprehensive training on food safety, hygiene standards, and emergency procedures is non-negotiable. This not only ensures legal compliance but also protects your staff, your customers, and your reputation. Regular refreshers are crucial to keep this knowledge top of mind.
Kitchen Tech Proficiency
As you introduce new technology like KDS or inventory management software, provide thorough, hands-on training. Ensure every relevant team member is confident using the tools to their full potential. This will maximise your return on investment and ensure the technology streamlines operations as intended, rather than causing confusion.
Communication Skills
Effective communication is the lifeblood of an efficient kitchen. Train your team on clear, concise communication practices, especially during busy service periods. This reduces misunderstandings, prevents mistakes, and fosters a more collaborative and less stressful working environment.
Ensure safety is a priority
As mentioned, the chores above play a vital role in keeping the back-of-house safe, making sure that any spills or hazards are taken care of. However, you should get a good idea of the kind of health hazards that are common in such a workspace and have a plan to deal with all of them. For instance, providing non-slip footwear and using rubber mats can help prevent slips, trips, and falls. You should make sure that you have fire safety equipment at the ready at all times, too. A thorough safety audit of the back-of-house needs to be completed.
Back-of-house design should be a priority and should, hopefully, be something that you work out before opening up. If things are running smoothly in the back, it’s so much easier to keep them working well out front.