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Kitchen Management
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Kitchen Management
This section of ManageYourBar will assist you manage what in my opinion is the most difficult area to control: The Kitchen and Stores.
Many bar owners have had experience with liquor but not with food. Owners often make the mistake of hiring a chef and leaving them to manage the kitchen without knowing how to measure the success of the food operation.
Kitchens need tight control procedures, portion control, inventory control, staff management, quality control, health and safety control and extremely high standards.
Don't make the mistake of assuming the chef is in complete control of your kitchen. Use our articles and tips to understand this key revenue center in your bar.
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DOWNLOAD: Daily Work Sheet & Specials
How often have your staff approached a table not knowing what the Specials of the day are or even if that's the table they should be serving? Download the Daily Work Sheet and Specials Template so you can prepare daily records of your food specials of the day as well as any work notes your staff need to be aware of. . . . keep reading
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Properly costed recipes are worth the effort!
Determining the proper cost of each item on each of your menus can be a time-consuming process, but the effort will pay off in the end. Not only will you be aware of your costs, and be able to apply proper selling prices to each item and generate proper revenues, but you can also use this information in many other areas of your business. . . . keep reading
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The 4 aspects of food cost you need to know
Food cost has a direct impact on a bar/restaurants' operating profit. Because no two operations are identical, it is necessary to calculate the food cost of your particular restaurant monthly. Industry averages cannot be used as an accurate standard. . . . keep reading
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10 Quick ways to reduce your food costs today
How often have you wandered into the storerooms to find the most random selection of products that don't appear to be part of any recipe for current menu items? These items are costing you money. By developing a standard item list with your Chef based purely on the menu items, you are avoiding extra "nice to have" purchases which take up space and profits. . . . keep reading
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How to avoid Kitchen Design and Planning Mistakes
Ideally, kitchens should be planned according to the menu envisaged. This will allow proper equipment selection, spacing, determination of capacity and purchase accordingly. Today's high rents and construction costs dictate wise use of every square inch of space. Restaurateurs must be knowledgeable about both cooking and space allocation. . . . keep reading
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Opening a Bar
