A recent article in FSR Magazine, sponsored by a restaurant industry vendor, provides guidance on improving back-of-house efficiency in restaurants. The article highlights the importance of optimizing back-of-house operations to reduce costs, increase productivity, and improve customer satisfaction.
One key area of focus is kitchen equipment. The article recommends investing in high-quality, energy-efficient equipment that can help reduce energy costs and increase productivity. Additionally, properly maintained equipment can help prevent breakdowns and reduce downtime.
Another area of focus is inventory management. The article suggests implementing a system to track inventory levels and ordering patterns, which can help reduce waste and improve efficiency. By having a better understanding of which items are frequently ordered and which ones are not, restaurant owners can make better decisions about when and how much to order.
The article also suggests streamlining workflows and processes in the back of the house. For example, assigning specific tasks to specific employees can help reduce confusion and increase efficiency.
Technology, such as mobile devices and kitchen display systems, can help reduce errors while improving communication between front- and back-of-house staff.
Improving back-of-house efficiency is critical to the success of any restaurant. By investing in high-quality equipment, implementing effective inventory management systems, and streamlining workflows, restaurant owners can reduce costs, increase productivity, and improve customer satisfaction.
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References: Sponsored Content. (2022, October 24). Cracking the Code on Back-of-House Efficiency. FSR Magazine.
Retrieved from https://www.fsrmagazine.com/sponsored/cracking-code-back-house-efficiency
