From the professional cooking equipment and staff to the wholesale supplier and quality of ingredients—there’s a long list of items crucial to running a successful food business. However, without the proper management of time and effort, even the most sophisticated kitchen won’t be able to function at its full potential.
Time is a valuable asset in any line of business, especially in food service. Many professional kitchens are built around utilising this inelastic resource, not only because it dramatically affects how the food looks and tastes, but also because no customer will wait more than 15-20 minutes for their order.
Suppose you’re considering opening a restaurant or refurbishing your existing business. In that case, it’s vital to plan how you’ll optimise back-of-house operations to save time and effort while increasing efficiency, productivity and safety. Care for a few tips? Keep reading!