Tips

“What do I do about a cook who gets so much right but over-seasons dishes?” “How do I get my team to clean without chasing them?”

Every time I’ve worked in a food business, someone has had these issues. These problems are very common. So much so, that I’ve got a list of tools I always introduce in kitchens now. Whenever I work with a new team, this list is where I start.

Recipe Cards

Recipe cards are a visual recipe manual. They’re essentially a plug and play tool to standardize presentation and flavour. 

Cards should ideally have 

• A list of ingredients and weights
• a method. how to make the dish or batch
• a picture of the finished dish 

If you want to get really specific you can also add equipment needed and plate type. 

Display your cards prominently in the kitchen or in an easily accessible recipe file. If you want them followed, they must be visible.

Opening & closing checklists

Smooth running kitchens have a structure in place and a good set of habits. Open and close checklists walk through the tasks and over time build those habits. When you’re groggy in the morning, and wanting to leave at night It helps to have a list of all tasks so everything is covered.

The open and close checklists are the first and last items seen every day. I keep them close to the door, and in sight!

Cleaning Checklists

Cleaning isn’t optional in a kitchen – it is part of the job. Keep checklists of daily, weekly, and monthly tasks. Review and mark off everything on the checklist at the end of every shift. I find it helps to break down all the tasks by section or job description and have separate ones for those. 

Prep lists

Disorganization in a kitchen is nightmare fuel. Prep lists are lists of what to prepare for the day or before the start of the shift.

Your prep lists should have columns for

• Stock on hand,
• Par stock and
• How much to make.

If you’re working alone, a prep list helps you track where you are and what you still must do.

Stock Sheets

Proper stock management will save you lots of money in the long run. Over-ordering leads to waste, while under ordering causes runs to the shop and buying at a higher price. 

You need a stock sheet for everything you keep, from fresh produce to cleaning supplies. How often you count will depend on how often you order. Just like your prep sheets, good stock sheets will record your par level, stock on hand, and the quantity to order. 

Operations Manual

As you grow and bring on more team members you will be so happy that you did this! It’s basically a manual on how the kitchen does their job, so your Ops Manual will document everything from what they wear to how to pack the fridges. When new staff members start, you’ll have an excellent foundation to launch training.

Hygiene Manual

A companion to your Ops manual, a hygiene guide details all the actions for cleaning and food safety. Write down how to clean everything, including details like how to pack the fridges and freezers. You’ll want to also note any particular chemicals you use, and safety procedures.  

Below is the cheat sheet for this article. Enter your email address to receive it and start collecting your kitchen documents.

When you’re ready to buy equipment but not sure exactly where to start it can feel a bit scary. You don’t want to waste money, but you also want to get something worth it. 

When I or my clients are starting a new business there are a couple of places that have become my go-to’s. What I turn to first depends on the budget and what exactly we need. 

I’ve put together a quick guide to help you know where to look and get the most for your money. 

Restaurant & Catering Equipment Suppliers

Let’s start with the obvious. The catering industry is well served in terms of equipment suppliers, easily found through a quick Google search.

In the long run, it can be cheaper to buy new. 

Please be aware though: these are salespeople. Their job is to sell. I have had many clients complain that they were recommended items they didn’t need or were too big for what they wanted to do. (Yes, cake mixers are cheaper but they won’t work to knead dough, every day. They will break) 

Always research what is recommended to you, and if you can get an industry friend (or insider) to have a look. 

Facebook Marketplace

I like the idea of Facebook Marketplace. I like searching and seeing what’s out there. But I often don’t buy even though I know what I’m looking for and what I shouldn’t touch. 

Used equipment can be a danger zone, and anything with Facebook in it makes me wary of scams. 

If you are happy to take the risk, look for areas that look reputable, and that the equipment looks well maintained. Remember: buy nice or buy twice. If it looks too good to be true, it probably is. 

Auctions

Restaurants go out of business a lot and when they do they need to sell a lot of stuff, fast. Auctions are fantastic options when you need to buy a lot and you don’t have a massive budget. The downside of auctions is the same as the other second-hand options. Often, you won’t know quite what you are buying until you have it, and it’s possible it will need a good clean, and possibly some money to get it up and running. The other downside is you won’t receive a warranty on what you’re buying. If it hasn’t been maintained well it could come back to haunt you with frequent breakdowns.

A general rule of thumb is if it’s a good deal, in good condition and a good brand, you’ll probably be ok.

Restaurant and Industry communities

There is a group chat or Facebook group for every area of the industry that you can think of. In these places, you’ll find a wealth of information, from people happy to tell you where to shop, and what to watch out for. They usually who’s closing down, or who has the equipment they’re looking to move.  Sometimes you might have to wait a bit for answers or try more than once. There are also no promises that what you want is being sold right now. You also have the same problem as FB Marketplace – private sales, so no warranties and the possibility of being scammed. 

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