Countering Kitchen Challenges to Improve Restaurant Performance

Operational efficiency starts in the back of the house with proper kitchen management tips. Restaurants normally procure, store, prepare and serve food—and any step missed can spell big problems for the business, says Ben Fileccia, director of operations and strategy, with the Pennsylvania Restaurant & Lodging Association. Food waste reduction and elimination start with simple processes like proper food storage, “first in, first out” inventory based on expiration dates, and even designing of new dishes with cross-utilization in mind, he says.

One way to reduce expenses in a restaurant and foster ownership among staff members is to give them a budget for creating new food items and challenge them to find new ways to prepare items that are already offered. “Make sure when you order products, they’re not being used just for one menu item,” Fileccia says.

Giving employees the proper tools to do their jobs quicker and more effectively is another way to improve restaurant performance and manage a kitchen staff for retention in a tight labor market, says Carolina Bautista-Brown, marketing manager, food supply business, at 3M. For example, 3M’s Scotch-Brite™ scouring pads are made from springy, non-woven polymers and various types of abrasive particles that are “tuned” to be more effective for specific cleaning tasks, allowing them to be done two to five times faster in some cases, which saves time and meets restaurant cleanliness standards.

Restaurant owners and managers have business assets to protect. Whether it’s equipment that breaks from improper care or accidents that threaten worker and customer safety, taking extra care of their assets can minimize monetary and operational losses from events, such as:

• Equipment cleaning. Proper cleanliness and maintenance can help extend equipment life, Bautista-Brown says. Using the right tools on the right surface prevents scratches that can mark the surface of pots, pans, or griddles. Products like the Scotch-Brite™ Quick Clean Griddle System can be applied to hot flat top griddles and cleaned up in 3 to 5 minutes saving time and money and prevent scratches. This prevents the temptation to try to quickly cool a hot griddle with water or ice for cleaning, which could damage the unit’s ability to regulate temperature. “Our products are solutions to the real challenges restaurant owners have,” Bautista-Brown says. “That’s why we talk about them as help for extending the life of the equipment.
• Floor care. Slipping is a concern in restaurants, both in the front and back of the restaurant, as it can lead to injuries and legal risks. Our tools and chemicals make cleaning easier and keep grease from making floors slippery. Removing dirt throughout the day and ensuring the restaurant looks impeccably clean is essential for enhancing customer experience, keeping employees safe and meeting restaurant cleanliness standards.
• Regulations and compliance. Adhering to national and local laws and regulations keep customers and employees safe. Failure to adhere to laws and regulations may result in fines or penalties. Joining local restaurant association is a great way to stay on top of the rules that apply to your business and get regular updates about advocacy issues that affect you, Fileccia says. You may even learn about commercial kitchen trends, food service trends and ways to improve restaurant performance.
• Water quality. Hard water can cause build-up on equipment over time, causing it to break down or be less energy efficient, increasing down time and costs. And municipal water additives can affect the taste of everything—food and beverages. Enhanced water filtration and water treatments can improve food and beverage quality and help your restaurant conserve energy and experience less down time.

Addressing food service challenges has an enormous impact on overall customer experience and loyalty. A clean, well-maintained restaurant serves customers safely and effectively, and the proper tools make employees productive and feel appreciated.

As these problems no longer become issues, you can focus on expanding your restaurant with promotions, menu improvements, and other ways to grow the business.