How to Organize Your Restaurant's Internal Operations
Restaurant organization is crucial to ensuring food safety and running the most effective food service operation possible.
How to Organize Your Restaurant Operations
Any successful restaurant industry professional knows the importance of organizing their restaurant's internal operations. Regardless if you oversee a large chain or are a manager for an independent location, restaurant organization is crucial to both food safety compliance and long term food service industry success.
Below are tips for organizing restaurant operations-
1. List business functions- Separate your restaurant industry processes into sections, ranging from administration to human resources. Once these departments are clearly defined, define their specific functions.
A larger hospitality or food service industry business could have many different departments to consider or even sub-departments within established departments that carry out specific functions. For example, a particular sector of a human resource department may be responsible for sexual harassment training or mental health resource referrals. Depending on the size of your operation, the complexity of business functions will vary.
2. Hire effectively- Design an organizational chart that lists the positions your restaurant has or needs to fill. Knowing what each person is responsible for in their role will make it much easier to create job descriptions and hold others accountable within teams.
A clearly outlined role will help your hiring team to choose the right candidate for the job and make sure that your new employee knows what their personal responsibilities are. These detailed job descriptions are helpful not only in making sure that no tasks are overlooked, but also will aid in annual review processes.
3. Obtain proper training certification for food safety compliance- In a very large food service company, a specific section of a human resource department might responsible for ServSafe training and alerting staff about upcoming events for training certification programs.
For any hospitality industry or food service business, food safety compliance and programs such as ServSafe training must be considered. Make sure that ServSafe alcohol and ServSafe food handing training certification are obtained appropriately.
4. Hold consistent meetings- Regardless of how expansive your operation is, meetings are crucial to keeping your team communicative and informed. Make sure that everyone is aware of upcoming events and training certification updates that would affect their departments.
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How to Organize Your Restaurant's Kitchen
Once you've organized your foodservice business by processes and roles, you can start to organize your physical workspace. Not only will an orderly kitchen assistant with food safety compliance but it will also keep your foodservice staff working as effectively as possible.
Tips for organizing your restaurant's kitchen include-
1. Designate workspaces- Restaurant industry kitchens are generally organized by the following four stations-
- Preparation and baking- The preparation station necessitates an open area for your food service staff to work. Make sure there is enough counter space for a food handler to mix, cut, knead, and roll. Often times these stations will have open shelving units and magnetic strips to keep more space open for food handling.
- Hot- Keep any equipment for heating foods in this area, ranging from fryers to warmers. Not only will this guide every food handler to a specific location when heating foods, but it also decreases the likelihood of a dangerous food safety mistake.
- Cold- Keep any equipment for cooling foods in this area, ranging from refrigerators to freezers. This area should be away from the hot area to avoid food safety issues or equipment damage.
- Cleaning- This space must have sufficient sink and dishwasher access. A shelving unit to hold cleaning supplies is convenient for easy access and organization. Depending on your kitchen's size, you may want to add additional stations. For instance, a desert or salad preparation station could be added for a larger operation.
2. Use wall space- Shelves and racks are great ways to use space most productively, especially in a smaller kitchen area that does not have access to as many cabinets or walk-in pantries.
Racks and shelves can keep your products organized and easily accessible for all food handler staff. For example, your kitchen could have a whole rack dedicated to spices, within arms reach of your chef as they prepare dishes. When designing your kitchen, keep convenience and cleanliness in mind.
3. Keep an orderly fridge- Restaurant refrigerator organization is crucial to food safety protocol and efficiency. Keep bulk items 4-6 inches apart to improve circulation and decrease the number of hot spots that are created in your refrigeration units.
Research proper refrigerator organization techniques that decrease the likelihood of cross-contamination and will keep your products fresher for longer periods of time.
Websites such as the National Restaurant Association and ServSafe training programs can be very helpful in understanding specifics around restaurant kitchen organization and food safety protocol.
Researching and applying organization rules to your restaurant organization will assist you in maintaining food products that are as fresh and safe as possible.
When everyone on staff knows what is expected of them in their respected roles, your food handler staff members will be more organized and prepared than ever before to serve your customers to the best of their abilities.
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