The beginning of the year is a good time to fortify your business for busier times of year and clear the clutter that doesn’t work. If you have old equipment that is difficult to clean, it may be time for a replacement — or at least a careful cleaning, which can help extend its use. For any appliances that are cleaned in place, Statefoodsafety.com advises you to remind your team to turn off and unplug the item prior to cleaning, and wash and rinse the outside and then underneath it to prevent contamination. Any removable parts should be cleaned and sanitized, either by soaking them in a solution or cleaning them in a three-compartment sink. Air dry all parts, since wiping with a cloth can spread bacteria, and then put the item back together, wiping and resanitizing any surfaces that may have gotten contaminated during the assembly.
The state of your glassware can tell a story about your restaurant, sending a (usually not-so-good) message to your guests about your attention to detail. Glassware with a gray film or limescale deposits can indicate that your water hasn’t been properly treated. If your glassware has an odd odor, it’s a sign that you may need to store it in a different place or rinse it before use. Your washing methods are important too. Hospitality and Catering News suggests you use a short, gentle, not-too-hot cycle to minimize cloudy buildup on glasses, and ensure your washer can hold glasses in place and at an angle so they can drain properly and won’t come into contact with other glasses or dishes during the wash.
As delivery continues its rise (Statista forecasts an annual growth rate of 7.3 percent for the U.S. market) it’s becoming increasingly important for restaurants to be able to manage order streams from both inside and outside the operation. Your kitchen management system can help future-proof your business by displaying multiple streams of traffic, using touchscreen technology to help you communicate between the front and back of house, and quoting accurate waiting times for customers based on the bandwidth of your kitchen. If you’re in the market for a tech upgrade, you can find systems to accommodate your desire for customization: There are systems that can be adapted to the pacing of your operation (TouchBistro is a top-rated one), whether you have a flurry of small plates coming from your kitchen throughout the evening or entrées for a group of 20.
What’s your challenge? Whether you need help developing recipes and concepts, analyzing food costs, fine-tuning purchasing, planning a marketing campaign or managing another aspect of your business, we can provide guidance tailored to your needs. Contact Team Four at firstname.lastname@example.org or 888-891-3103 for more information.
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