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4 Design Tips & Ideas For A Successful All-Day Café

picture of an amazingly designed cafe

Are you thinking about opening an all-day café, one of the most time-consuming but also most rewarding, of all restaurants? A successful all-day café must consider what customers expect at different hours of the day.

You probably won’t get very far if you’re still serving breakfast at 1 pm – unless of course, you’re aiming to open a breakfast restaurant. Try the following tips to design the best version of your all-day café.

1. Choose your furniture wisely

When customers come to a café, they enjoy being able to hear each other and talk comfortably. Even patrons who dine individually prefer a pleasant atmosphere without excessive noise, especially if they plan to work or study in the café.

Booths are exceptionally popular, as they give customers enough privacy to conduct meetings or interviews during the day and are just as perfect for a romantic date night. If you don’t feel that booths would look right in your café, you could divide your space into sections using partitions instead, which can still create a feeling of privacy for customers.

Additionally, ensure you have the right-sized tables for the groups you are expecting. Arrange at least one or two large tables or smaller tables that can be pushed together.

You never know when you’ll need to attend to a last-minute extended family gathering!

2. Change your menu

A successful all-day café will generally implement a regular time for menu changes. You might like to serve breakfast from 8-11, lunch from 11-4, and dinner from 4 onwards, but you can certainly be more versatile if you wish. Some cafés serve a snack menu between lunch and dinner, while others have a breakfast menu and a combined lunch and dinner menu.

Other cafés have a break in the day, during which only very simple meals are served, to give the kitchen staff time to prepare for the next menu change.

If you have a signature dish you might like to make an exception and serve it all day. When customers are consistently stopping in for it, you don’t want them to leave disappointed!

3. Change the look of your café from day to night

The meals you offer shouldn’t be the only thing changing over the course of the day. Try designing your day and evening menus a little differently, so it’s clear what they represent.

Some successful all-day cafés have their staff dress in bright, warm colors during the day and in black shirts or more formal attire in the evenings

Others choose to change the lighting by using lamps (if necessary) during the day and switching to candles in the evening.

4. Market well

After your all-day café is ready to open, you might like to do some marketing. For this, consider your ideal target audience. Do you want to attract freelancers who’ll use the café as a makeshift coffee-and-work space?

Do you want to create a family-friendly environment during both the day and night, or would you like to attract the university crowd, who might pop in at any point during the day to partake in lengthy study sessions?

If you are interested in attracting students, you could offer an incentive for them to become regular customers. You could offer a student discount or advertise high-speed Wi-Fi and delicious, strong coffee.

Post flyers around your local university or have a staff member pass them out at your café entrance if you get a lot of walking traffic outside your door. If you’re looking for professionals rather than students, you might consider posting in local Facebook groups for freelancers, inviting them to try out your new café as a coworking space.

Opening an all-day café is a challenging but exciting venture. Plan wisely and be aware of your customers’ needs and your café will be sure to succeed!

Here are a few cafe design photo ideas for further inspiration.


Freelance writer Allison is thrilled about the rise of all-day cafes in her neighborhood. With scrumptious food, delicious coffee, and cozy corner tables, what more could she ask for in a working space? See more of Allison’s published work here.

7 Tips For Dealing With Bad Customers In A Restaurant

tips for dealing with bad customers in a restaurantIf you’re managing a public business like a restaurant, sooner or later you’ll receive some complaints. When people dine out, they are very particular about service and certain elements of their dining experience.

Some people go almost crazy when they have any kind of issue with service. This is the moment where you as the business owner have to maintain patience and handle the situation wisely.

Complaints normally arise during peak business hours. However, handling complaints efficiently provides a chance to build up a strong customer relationship.

When dealing with bad customers, you should remember that even if it’s a difficult customer, that person will still remain your customer regardless of their actions.

Many times, handling complaints professionally and promptly turns unhappy diners into long-term repeat customers and effective cheerleaders for your brand.

Here are seven tips for dealing with bad customers:

1. Listen to your customers

Your customer is everything! Listen to them very carefully. Pay full attention while listening to your customer. Maybe a customer is displeased because there was a waiting line, unsatisfactory food, or any other reason. A lot of customer complaints resolve simply when people feel like they’ve been heard and understood.

2. Don’t get defensive

Stay polite and neutral in tone when a customer is aggressively complaining. Even if the customer is wrong, never fight back. As the aim is to de-escalate and resolve the problem, not to worsen it.

3. The customer is always right

The customer is always right” is the motto of every organization whether it’s a restaurant or an IT firm who gives high priority to their customer satisfaction. Even when the customer gets angry, it’s your responsibility to fulfill his demands and requirements.

4. Sympathize

Let your customer know that you’re taking them seriously as you are conveying your sympathy for their problem. Remember to show your sympathy up to a sensible amount so that it doesn’t seem like you are faking it.

5. Body language a key

The way you stand and talk to a customer speaks more than words. If you’re feeling defensive, don’t cross your arms over your chest. No matter how irritated you feel, just nod and smile.

6. Lower your voice

In order to calm down the situation, lower your voice. If you speak slowly and calmly, a furious customer can also calm his anger and politely discuss his problem.

7. Fix the problem as soon as possible

You should take steps to resolve the problem as soon as possible. The service providers should take action to remedy a bad situation. Sometimes, a simple problem that could have been solved easily does not get resolved due to lack of knowledge. To avoid this, put a plan in place so that when problems arise there is a clear set of steps to resolve it.

The following video will provide a few more tips when handling restaurant complaints which are very similar to bad customers.


Thanks to Michele Belotti for this amazing blog post! Michele is an Italian food blogger and runs one of the best restaurants in Oakland called Belotti. He loves to read, travel, and write informative blogs that benefit the Italian food industry.

6 Simple Dinner Dishes For Caterers To Serve At Events 

table set for customers at an eventAre you planning a special event, one with a sit-down meal but you’re not sure what to serve to make it memorable?

We know a lot of work goes into restaurant kitchens and those of catering companies, however, instead of our normal kitchen sink related posts we’d like to give you a break. Thanks to Jerome’s Deli for the great idea for this post!

We all know that planning an event can be a daunting task. Any slip-ups can have critical consequences. Therefore, it is important to develop a strategic checklist. You can develop special event experiences featuring customized food and cocktail menus.

As guests will be expecting high quality, delicately presented, and off-course yummy food, you should be ready to serve and fulfill their expectations.

Sometimes keeping things simple and playing on people’s expectations can be an all-around winner. Remember to offer them exceptional service and attention to make it their best experience ever.

Here are some great catering ideas for special dinner dishes that caterers can serve at events or parties.

1. Pan-seared Salmon

a plate of Pan-seared Salmon

This is a wonderful dish that is simple to make, yet tasty! Seafood as a starter is always a winner. Whether it’s a fancy fish cocktail, or just grilled fish out on a dish with a complementary sauce, normally the rule of serving is, the bigger the better!

As this is the first dish and the first impression is the last, make sure the dish is of top quality, after all, taste is more important than size.

You can also try hot smoking salmon, this can be done in advance and warmed just before serving. We recommend using the Camp Chef Smokepro SE for large crowds as it cooks evenly every time.

2. Scallops

a plate of Scallops with vegetables

This is another classic dish that you can add as a starter. People don’t cook this dish at home often, so it’s always a winner at events. The best part of serving scallops is that there are numerous side dishes that can go with them.

You can serve them seared in soups, butter sauce, sit or even have tempura scallops. This dish is highly malleable, so can easily fit in with any theme and tastes of your menu.

3. Rack of lamb

grilled rack of lamb

This dish always looks remarkable, whether served as a rack of lambs or as a crown. There are a lot of different things you can serve with lamb to make the dish more delicious.

To give it a traditional condiment, you would serve it with mint sauce. But, if you feel that mint isn’t the right choice to go with the event, then break the traditional rules and give it a new taste with a new look.

4. Crab or lobster

plate of lobster and other seafood

Adding lobster to your menu adds luxury to your event. They are quite messy when eaten, but if they are of great quality, then people will enjoy every bit of meat out of them.

If you’re going to serve lobster, then serve it as a whole item otherwise it may be seen as being cheap to serve half a lobster. If you’re going to do something, do it right!

5. Chocolate soufflé

chocolate soufflé

It is true that good things come to those who wait for them. Chocolate soufflé is one of the examples of such good things. This dessert takes up to 30mins to be cooked. People love Chocolate soufflé – enough said.

6. Macarons

a bowl or French inspired macarons

If you’re looking for an outstanding dessert with great looks, a large collection of different flavored and colored macarons is a great choice. These can be brought over to each table in the form of a remarkable tower, and make it even more of a scenic.

Nothing can substitute for good food in an event.

Caterers need to make sure while providing food catering services for such large events, everything should be managed properly and have more staff to make the event successful.

There you have it, six simple and amazing food ideas for your next event. Enjoy!

3 DIY Sink Cleaning Products

lemon used for cleaningThe kitchen sink is a highly used area of any house or restaurant. Yes, it holds your dirty dishes without complaint and is always handy for washing up, but it requires a lot of effort too.

Even though kitchen sinks are usually made of stainless steel or a similar material, their sparkling newness doesn’t last long. You may have spent a lot of time rubbing that sink clean, only to have it mist over again almost immediately. Plus, conventional cleaning products could be a toxic hazard to yourself and your little ones.

Want the best shining results without the strong smells or heavy scrubbing?

We’ll give you the recipes for three DIY sink cleaners and more details in this post (check the DIY section).

1.   Baking soda cleaner

You must have seen videos where dumping some baking soda into the drain and chasing it with vinegar opens up a clogged sink. Well, we suggest you try the same ingredients, along with some additions for good measure, and watch how the gunk is cleared of your sink in a heavenly, lasting manner.

For this, you’d need some vinegar, baking soda, lemon juice, and any kind of oil on hand.

Sprinkle the baking soda all over the kitchen sink. You now need to make it a kind of paste, so add a few drops of water or lemon juice. Spread the paste all around, getting into as many nooks and crannies of the sink as possible.

Next, squirt the baking soda paste with some vinegar from a spray bottle. You should notice the soda fizzling and bubbling, just like it does with a homemade science-project volcano! Leave it all to soak right into the sink for around ten minutes.

After this, get some hot water ready. Pour it all over the paste-covered sink. The water should sluice away both the paste and the dirt that’s built up underneath. No scrubbing involved! You can then wipe the sink down with a paper towel to dry it and remove the rest of the grime easily.

Next comes the oil. Put in a little of that into the sink and rub it all around with another paper towel. Leave it there for some time, then wash with water again. The sink should be a treat to behold!

2. Scouring powder

If your sink needs a deep and thorough cleaning, a scouring powder might be in order. For this, you’ll have to get some borax, baking soda, essential oil, and coarse salt. Half a cup of each powder and around 10-15 drops of essential oil should be enough.

All you have to do is combine the ingredients in a mason jar. Keep it airtight when not in use. When you want to sprinkle the powder on the sink, it’s recommended to use a lid with large holes.

Simply sprinkle the powder in the kitchen sink, let it be for around five minutes, then start scrubbing. The dirt and grime will come away in an unbelievably easy manner. There’s scrubbing involved, but not the heavy kind. Rinse off the sink with warm water.

3. Surface Scrub

This scrub comes in handy for getting a sink clean quickly. You may have guests coming over or simply don’t want to be bothered with a deep cleaning right away. In such cases, grab a lemon and the salt canister.

Simply cut the lemon in half, put salt on its fleshy side, and start scrubbing the sink with it. Squeeze the lemon a little as you go, releasing the juices for loosening the grease and grime. The salt provides an abrasion, scrubbing it all away in no time. Plus, your sink will smell clean and fresh by the time you’re done!

Restaurant Running Tips From Successful Business Owners

Running a restaurant can be a very profitable venture. In addition to offering delicious cuisines to customers, there is a lot of moving parts to take care of while running a restaurant.

In accordance with the CNBC report, 60% of the startup restaurants fail. If you are planning to open a restaurant, consider the below-mentioned tips from successful restaurant business owners.

plate of food at a restaurantReconsider the menu of your restaurant

The first step to restaurant success is analyzing the menu. Every dish on the menu as well as the ingredient present in the inventory should come with a purpose.

The goal is to improve profits. While running the restaurant, you need to make some changes in the menu. In this aspect, it is crucial to gain an understanding of how to utilize the ingredients.

You need to keep an eye on the raw ingredients what are uncooked. You should ensure that none of them go un-wasted. Make a plan for the unused ingredients and the additional prepared food.

This will be helpful in the reduction of the food costs. As you understand how the ingredients are having an effect on the economy of the business, you need to consider several factors such as the menu items which are less popular and may result in lower profit margins.

This video talks about engineering your menu for high profits.

Hire experienced and quality staff members

It is essential to hire the right staff to run your restaurant business and kitchen successfully. Your employees are indispensable for your business.

You should ensure that they are the right fit for the atmosphere of your business. Some of the general traits to keep in mind while hiring the include persistence, presence, passion, leadership skills, and tolerance.

Consider employing staff members that want to help grow the business and plan to stay for the long run. You should conduct monthly training for the employees so that they have an understanding of the requirements. Also, award hard work to keep employees motivated.

Management tools

Managing the employees of your business efficiently is crucial. With the use of the right technology, it is possible to go for inventory management, simplify the scheduling and a wide array of time-consuming daily operations which will reduce stress and improve processes.

You can even consider investing in cloud-based solutions. This is essential in order to keep the costs down and run the restaurant in a profitable manner.

Marketing plays a big role

Do not forget to market your restaurant. You need to ensure that your targeted audience is aware of the presence of your restaurant and its delicacies. You can even list them in different food marketplaces so that your restaurant gets noticed by the foodies in the city.

Run promotions on Facebook, Twitter, Instagram and favorite websites in your area. Make sure your presence is known and that you are building a loyal following of customers online.

Also, take a look at the video below for even more tips:

Running a restaurant venture can be a challenging task. However, with sounds planning, persistence, and patience, you are all set for a successful business.

A Simple Guide To Commercial Restaurant Kitchen Mats

person cleaning without the use of commercial restaurant kitchen matsCommercial restaurant kitchen mats are safety options used within multiple industries, especially in a restaurant kitchen. They are comprised of the highly durable rubber compound which is formed with a small and large hole system.

If it’s your first time setting up a restaurant or you’re looking for more information on these mats, we’ll take a closer look at the features, pros, and cons in this article.

Types of commercial restaurant kitchen mats

Anti-fatigue floor mats

These are considered to be the best options for use in restaurants. Anti-fatigue floor mats are designed for bestowing comfort to the employees and makes standing on your feet all day less tiring.

They also work great for long assembly lines.

Wet area floor mats

This variation is found in restaurants, dish rooms and preparation areas in different commercial kitchens. They are an excellent option for the safety of employees and customers in areas where there often is water or wet areas on a floor.

Grease resistant

Grease resistant floor mats are known to be heavy duty and have the capability of withstanding grease without compromising its slip resistance properties.

Pros

Keep the facilities clean

Commercial mats are great for the reduction of dust, dirt, and grime. They act as a barrier between shoes of the staff members and floors while keeping facilities clean. This can also result in reduced labor and maintenance costs.

Protects floor surfaces

Commercial kitchen floor mats reduce damage caused on flooring surfaces due to foot traffic and can end up saving business owners tons of money on maintenance cost.

Preventing slipping and falling

When a staff member or even worse, a customer, slips and falls on a slippery or unclean floor it can result in injury. In the worst cases, it can even result in legal fees for the restaurant.

Commercial mats are equipped with the slip-resistant backings which limit the risk of accidents. These mats should be placed in the entry of kitchens so that there is a reduction in the amount of water and moisture.

Cons

Using these mats in your kitchen come with many benefits and only a few cons. These include additional maintenance and of course higher costs.

However, restaurant kitchen mats are essential to running an efficient, safe and clean kitchen. At the end of the day, it’s worth the investment.

Different Types of Restaurant Kitchen Layouts To Choose From

example of a restaurant kitchen layoutDesigning or coming up with a layout for your kitchen is very important as it will play a big role in your restaurant. There is no exact layout for a restaurant kitchen.

Every restaurant is different and will work uniquely compared to others so it is essential to think about what will best suit your kitchen requirements.

However, there are three basic restaurant kitchen layouts to consider which are very efficient in terms of kitchen components and design principles.

1. Island style layout

In this layout, the fryers, grills, ovens and other cooking equipment are placed all together in a single module based at the center of the kitchen. Other kitchen sections are designated on the perimeter walls in the correct order to maintain good circular motion.

Any section in the kitchen can be the island depending on individual needs or requirements. If your restaurant kitchen is open, encourages supervision and communication, while also leaving plenty of space to allow quick cleaning, the Island style layout in a great choice.

It is more efficient when implemented in a kitchen area that is large and has a square shape, but it can also be modified and made to work with other sizes and shapes.

2. Zone Layout

The Zone layout has typically the kitchen arranged in small clusters and most of the critical kitchen equipment placed along the walls. Just like the Island layout, all sections adhere to the correct order that gives you a storage area, an area for preparing food, a dishwashing block, etc, thereby providing increased flow.

Supervision and communication can also be handled well in this layout as the center of the space remains open.

3. Assembly line layout

The Assembly line layout is well suited for a kitchen that serves a large number of customers and needs to do it as quickly as possible such as cafeterias and correctional facilities.

It is best suited for restaurants or establishments that have a limited menu which serves vast quantities of the same food type such as a pizza or sandwich shop. In this layout, the kitchen equipment is organized that it allows the food preparation area to remain on one end and the service area on the other, all in one line.

The cleaning and storage areas can be placed on the assembly line ensuring that they remain out of the way. This will make the kitchen very efficient and keep it open for excellent flow and communication.

Most of the time, equipment in a kitchen can be linked together thereby removing any wasted space.

After you’ve considered the different layouts and components of varying restaurant kitchen design, there are two important details that you should also keep in mind. These are health codes and ergonomic design.

Ergonomic Design

Sticking to an ergonomic kitchen design layout tends to mean that you have to carefully place all the equipment in the kitchen with effectiveness and comfort in mind.

The fundamental principle of ergonomic design has the employees using as little energy as possible to complete various tasks. This design also applies to other things such as lighting and equipment selection.

Health Codes

Every state and country has its health codes. Therefore, it is critical to ensure that you have entirely familiarized yourself before you begin designing your kitchen.

5 Tips for Working in a Restaurant Kitchen

person working in a restaurant kitchenWhen you start working in a professional restaurant kitchen, it can be uncomfortable and scary at first. Each restaurant kitchen incorporates its own unique style and methodology for getting things done.

If you happen to make a mistake and end up doing something in a manner that is not expected, you could be slightly embarrassed or worse, injure yourself.

Therefore, it is important to be prepared both mentally and physically when starting work in a professional kitchen environment. Below are 5 tips for working in a professional restaurant kitchen.

1. Get clarification

If you have not entirely understood your assigned tasks, ask or inquire again. It may make some of your co-workers mad if you do it too often as it shows your un-attentiveness.

However, it’s better than being unsure and end up doing your job wrong. The kitchen environment is all about consistency and you are less likely to annoy people when inquiring clarification than messing up the food.

2. Remain calm

Professional kitchen environments tend to have extremely high stress. It often requires discipline and nerves of steel not to lose control. When you are visibly nervous it makes others nervous as well and can even make the chef nervous.

Your colleagues will more than often notice your fear. Even when you are nervous inside, you need to do your best show that you are calm on the outside. This will show your workmates that you are confident in your abilities and will inspire confidence in them as well.

3. Have full awareness

A restaurant kitchen can be a very crowded and hectic place. Make sure that you let your workmates be aware of your location at all times. If you happen to walk around a corner, say “corner”, if you happen to walk behind someone, say “behind you”.

If you happen to walk near someone while holding a sharp object, say “sharp” and when walking around with a hot pan, say “hot”.

Not following these rules or any similar rules is considered to be very rude and dangerous. Additionally, it also shows that you have not yet spent enough time in a professional restaurant kitchen.

These call-outs are second nature for experienced kitchen workers.

4. Move deliberately and efficiently

In a professional restaurant kitchen, movement efficiency is very important. If you run around the kitchen with no clear purpose, your colleagues will perceive you as incompetent.

Take a moment to think about what you want to do, collect your product for preparation, and remove any unnecessary movements around the kitchen. Divide your process into small steps so as to minimize unnecessary movements and maximize efficiency and speed in the kitchen.

5. Maintain good organization and cleanliness

Always ensure that your station stays organized and clean and also make sure that everything remains in its place. Keep all your products and work materials appropriately organized on your workstation and also make sure that your apron and jacket stay as clean as possible.

Here are a few additional tips for working with cooks and chefs.

7 Steps To Installing Restaurant Kitchen Faucets

Nowadays, faucets have become very easy to install. You can purchase options that install entirely from the sink’s top without you needing to crawl underneath the sink.

However, you still need to know a few things before you begin the installation process. Here is a simple seven-step process for you to follow.

Alternatively, watch the video below:

restaurant faucet that has been installed1. Remove the old faucet

It can be almost impossible to loosen corroded nuts that hold faucets. If preserving the older tap is not a concern, you can cut the nuts off instead.

To do this properly, use either an oscillating tool that has a metal-cutting blade or a rotary tool.

Use one of these tools to cut off one side of the nut then use a long, strong substance such a screwdriver to pry away the nut from the body of the faucet.

2. Mount the new faucet using silicone

Most newer faucet models come with a gasket that creates strong bondage between the sink and the product. However, it is still highly recommended to apply some clear silicone to the gasket’s bottom and the tap so as make sure it seals properly.

The silicone can also work as an adhesive that helps prevent the faucet from moving or shaking unnecessarily if the nuts end up loosening.

3. Upgrade the supply lines

Making sure that the supply lines are connected correctly in a manner that ensures no leakage is an integral part of the installation process. New connectors come with braided jackets that have been attached to each end thereby making the connections foolproof.

They are a bit more costly than the older versions but are worth it. With this, you won’t need to tighten up the nut very tightly to make the seal effective. All you will need to do is thread it and tighten using your fingers and use a wrench to add a small turn.

4. Measure the supply line correctly

Most new faucets come with supply lines which are probably not long enough or lack the right threads that will connect to the shut-off valves. To correctly measure the supply line’s length, you will require measuring from the sink’s underside near the faucet connection point to the shut-off valve and include a few inches.

If for some reason the supply lines that came with the faucet are not long enough, then you should purchase extensions.

To make sure that the new threads on the supply lines end up accurately matching with those on your shut-off valves, go with one of your supply lines and make sure it matches with the one you intend to buy.

5. Loosen shut-off valves that are stuck

If you have a stuck shut-off valve, you can free it by slightly loosening or easing up the packing nut. This will help relieve any pressure on the stem valve thereby allowing the valve to be turned quickly.

Re-tighten the stem nut just enough to ensure that there is no leakage.

6. Take out the aerator before turning on water

When doing plumbing maintenance or repair, debris or other types of minerals and food substances that had built up inside the valves and pipes end up getting dislodged. Removing the aerator helps to prevent these materials from clogging and blocking the water flow to the aerator.

7. Pre-mount the faucet on an uninstalled sink

If the faucet is also being installed alongside with a new sink, you should mount it to the sink before doing any installation. It will be much easier to do this than being forced to place your body in tight or funny angles when installing the faucet.

Even if it’s not a new installation, removing the old sink in order to gain better accessibility when installing the faucet may be actually easier than installing the faucet on it when it is already installed.

4 Tips For Running An Efficient Restaurant Kitchen

A kitchen is the central operational section of a restaurant. This is where food gets prepped, cooked, plated, and delivered. Kitchens can be huge and spacious or can be small depending on the type of business and location available.

Despite its size or appearance, a restaurant kitchen needs to be carefully designed and monitored to ensure that it runs at full capacity. Below are four tips for running an efficient restaurant kitchen.

1. Work well with your staff

staff working in restaurant kitchenAs a manager or owner, your staff will need your guidance regularly, but it is vital to understand that everyone has both strengths and weaknesses.

Instead of trying to force your team to do things in a way that you prefer, understand their strengths and weaknesses to help you identify ways you can get tasks done more efficiently.

Ensure staff has whatever they need to be more successful at their jobs. Doing this will help your employees become more independent and also make decisions that are in line with your thinking.

Learn more about working in a restaurant kitchen here.

2. Ensure your communication system is effective

Normally, a good point of sale system will resolve most of your communication problems. In most kitchens, you will find that if something needs to be modified or canceled, the front house staff would speak directly with the kitchen.

This type of communication is usually efficient, more accurate, and even faster. After a change is relayed to the kitchen, the server will then proceed to update or modify the order at the point of sale system.

Using technology as a means of communication is great, but sometimes it can complicate things that were simple in the first place. Be sure to correct discern if a technological solution is needed or just a more efficient communication model.

The video below talks more about a point of sale system.

3. Someone has to be in control

To keep everything running smoothly, someone needs to be in charge to ensure processes don’t fall apart. In a restaurant, this is usually the expeditor.

Expeditors commonly call the shots in a kitchen and also ensure that the right orders get to the right tables. This is often the person who is the middleman between the kitchen and the front of the house.

If an order needs to be modified or there is some helpful feedback that requires being communicated to the kitchen, it should all be processed by one person for effective communication.

This also allows kitchen staff members to focus on tasks without distractions.

4. Ensure that everything is streamlined

Your kitchen and menu need to be fully compatible. Make sure that your menu is designed around what you have available in your restaurant. Ingredients, storage, kitchen layout, equipment, and the skill of your staff should be taken into account when designing a menu.

Here are some pointers on how to do this efficiently:

– Replace menu items that are somewhat complicated to prepare.

– Cut down the size of your menu to make it more manageable for your kitchen.

– Use fewer ingredients to lower your inventory and labor costs and also make your line more efficient.

– Purchase the right equipment for your menu. If money is tight, design your menu to fit what you have in the kitchen.

– Hire the right crew and train them accordingly.