The hustle and bustle of a restaurant's kitchen staff is normal, especially when orders are piling up and hungry customers are waiting to be served. Yet, what appears as chaos is actually an organized system of processes that move in cycles each day. However, if you find the daily grind a bit overwhelming or you have been feeling inadequate to catch up with the demands of running a restaurant business, then it is time to reassess your time management and organization skills.
Time management in a restaurant setting is simply a matter of scheduling. Each area of operations has a set of rules and the personnel follow specific steps to prevent spoilage as well as to keep the quality of food and service consistent every day. One way to keep organized uses restaurant forms, such as kitchen prep sheets, purchase order forms, and cash drop sheets.
Employees memorize codes for each order and step, and then note them on restaurant forms for other employees to check and follow through. For example, waiters and waitresses always carry a notepad with them to use in taking orders from customers. If they use a ready-made sheet with a restaurant checklist of menu items, then all they needed to note are the number of orders for each item.
Another way to help keep your restaurant business organized uses a restaurant schedule, which every employee follows. For example, assign two or three employees each week in rotation to do inventory every day. They can use a restaurant checklist of inventory items that are always present in the pantry. All they needed to do is write the number of items left, and leave notes for the accountant or bookkeeper the number of items that were spoiled or missing.
You can save time and expend less effort when you already know what you needed to do. A good restaurant schedule includes the times and dates for cleaning up, for checking the machines, for bookkeeping work, for purchase and delivery of new supplies, and for bonding between the employees and the management.
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