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How To Make Your Restaurant A Great Place To Work?

Nowadays stress has become a part of modern life. It is more like an unavoidable reality of life that is present everywhere.

Similarly, working for a restaurant can be extremely challenging sometimes. Stress is so ingrained in a restaurant kitchen that destressing a kitchen is almost an oxymoron. Restaurant kitchen usually has a fast-paced and high-pressure environment where multiple orders, searing meats, bubbling pots, and sharp knives can present moments of despair.

But remember that it isn’t always a bad thing. If channelized properly, such environment can increase awareness, motivate to do better, and help act quickly at that moment. Running a restaurant is not only about how you serve your customers but also about how you treat your employees.

Restaurant management

So how to make sure your staff stays motivated and happy during challenging times? And, what is the antidote?

Consider these following tips to reduce the heat in back of the house and keep your staff motivated….

1. Plan For Time Off

The break is so underrated in the professional world. It is sometimes necessary to unplug for a short period of time in between your busy hustling hours. Schedule adequate time off and in-between-shift breaks for your staff and chef. This will give them breathing space and help them resume work with more energy.

Restaurant breaks

This is the simplest and the healthiest way to show your staff that you care about their well-being. Also, keep some qualified staff substitutes on hand to cover for your regulars in the event that one of your employees becomes ill or needs to take a vacation.

2. Keep It Clean and Organized

Keeping your “Mise en place” neat and organised should be your prime kitchen motto. Things can easily go out of control if your kitchen is a mess. Make sure everything is kept in its right place after use. This will help save time and avoid confusion as different staff members will be using the same raw material.

Begin by organising your station with tightly sealed containers and labels; discard any expired food as well as old pots and pans; and wear aprons and dishtowels to keep uniforms clean. Working in a clean and well-organized restaurant kitchen helps on many levels.

3. Ensure Staff Are On Board

The majority of restaurants in the industry are attempting to do more with less. However, this practice can sometimes backfire and put your business in deep trouble. Some professionals are unprepared for the stress and challenges they experience while working in a professional kitchen. This way, they won’t be able to deliver to their full potential, ultimately affecting both service and quality, which is something you definitely don’t want to happen.

Restaurant staff management

The best practice would be to hire an adequate number of human resources to run the business and then manage them well to ensure that they work to their full potential. This will ensure that roles and responsibilities are properly delegated and that they are not overburdened.

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4. Look for Efficiencies

As we all know, the restaurant kitchen is the busiest area, and with limited space, it can be extremely chaotic at times. If proper tools and technologies are provided to the kitchen staff, the workflow will become much more smoother.

Making the process more efficient allows you to save time and work with less effort. To produce perfect results time after time, every kitchen utensil and appliance, from cookware to knives, ovens to refrigerators must be safe and efficient. Try replacing legacy systems with cutting-edge technologies such as point-of-sale software. A POS system is intended to improve the efficiency and ease of management of a restaurant. It reduces reliance on labour, improves inventory management, and reduces foot chaos in the kitchen via the KDS- kitchen display system, where orders are directly taken on a tab and displayed in the kitchen, resulting in less confusion and clear communication.

5. Buy Less

Though working in a kitchen can be emotionally taxing, it can also take a physical toll. Rearranging bulk inventory takes up staff’s valuable time and energy. To reduce this strain, you should aim at keeping inventory as low as possible.

inventory management

Stocking too much can also increase your food cost and wastage, if not stored or used properly. Adequate buying will reduce the unnecessary stress of organising and maintaining the bulk inventory.

6. Think Ahead

Always plan ahead of time and don’t leave things until the last minute. Working on things at the end moment adds to the tension and may have an impact on the final result. Succh situations can be avoided by properly pre-planning kitchen activities.

Before the shift begins, chefs should prepare sauces, stocks, stews, and keep other materials ready. Managers should plan operations beforehand so that members are not left guessing about what their shifts will look like. The more you plan, the less tension you will experience!

It is true that chefs and kitchen staff have to deal with a lot of things that put a real strain on their ability to handle tension, such as long, busy workdays, little or no social life, insufficient free time, and confined spaces. But even in a professional kitchen, it is possible to create positive environment and boost your employee’s morale. Hope these tips were helpful to you.

What are you doing to create good working environment at your restaurant? Let us know in the comments below.

Simran Jain
Simran Jain
Hi there! I’m Simran Jain, and I am so happy that you are here. My favorite thing in life is time spent in the kitchen. And all the better with being able to share my experience with y'all. I love everything related to food and I am always writing or cooking.


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