TIME SAVING TIPS WANTED FOR NEW CAFE

Discussion in 'Professional Catering' started by benscab, Sep 29, 2013.

  1. benscab

    benscab

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    Home Cook
    Hi, we have just opened a1950's retro american diner and any advice on time saving ideas would be most welcome. We serve american breakfasts in the morning and burgers, hot dogs, pulled pork with fries side salad, coleslaw etc at lunchtime and evenings.  does anyone have any time saving ideas so we can get the orders out faster, at the moment if we gat a rush the last customers to order could be waiting around 30-40 minutes and thats not ideal. we have 32 seats downstairs and 20 upstairs.
     
  2. cheflayne

    cheflayne

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    Professional Chef
    Really need to see the operation in person in order to come up with concrete ways to increase effiency. Too many variables at play to make broad sweep reccomendations over the internet. with little information to go on.
     
  3. brandon odell

    brandon odell

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    Owner/Operator
    Some general things that slow down a kitchen:

    - Menu that is too big

    - Menu that overloads one work station, piece of equipment or line employee

    - Menu items with long preparation times

    - Too few cooks/expeditors/servers

    - Not prepping properly

    - Equipment not working 100%

    - Inadequate line storage for the menu

    If you only have 52 seats total, you probably have a fairly small kitchen. Does the size of the menu fit the kitchen? How many items on your menu? You can't have a big menu out of a small kitchen and do it well when you are busy. Since 80% of a restaurant's revenue usually comes during peak hours, you have to plan your menu with the idea that it needs to be efficient when you are slammed.
     
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