Striving for Better Operations

restaurant kitchen

From the smallest mom & pop to the one-stop shop, standard operations and procedures can mean the difference between wondrous success or debilitating losses. Keep reading to discover a few things you can do to streamline processes, waste less supplies and minimize your labor costs.

It's not one thing, it's everything.

It's important to keep in mind that there isn’t a silver bullet that can improve your shop’s myriad of procedures. Rather, it’s important to take a comprehensive approach to operating more smoothly. Multiple small changes can create a snowball effect that builds over time. You may not see the impact tomorrow, but stay patient and you’ll discover results that were worth waiting for.

Streamline your processes.

Talk with any operator, and they can tell you about several tasks that seem more complicated than they should be. It could be cleaning out a machine, a hiccup during shift changes, or a simple incorrect order.

For example, we recently had several customers come to us with a wish for a quicker cleaning process for their frozen dessert equipment. They felt their current procedures were needlessly time consuming and labor intensive, taking an hour or more and requiring them to take apart and reassemble their entire machine. After investigating, we developed a kit that included all the necessary components for proper machine maintenance. The inclusion of Stera-Sheen Green Label eliminates the need for 3 separate products, since it is a cleaner, sanitizer and milkstone remover all in one. The kit also significantly cuts down procedure time, and boasts improved cleaning and sanitizing.

Audit your supplies.

Sometimes, a small change in supply purchases can make a big difference. For example, do your customers tend to eat their food at your location, or take it to-go? If they’re sticking around, you might be able to cut back on to-go lids or extra napkins. Also, moving supplies like napkins and disposable silverware behind the counter can prevent customers from taking more than they need.

You should also consider the cost of your current cleaning products. Are there extraneous products that are impacting your bottom line? Many modern cleaning & sanitizing solutions can cover multiple tasks, possibly eliminating those extra supply purchases. Stera-Sheen Green Label is one of these, as it can be used on surfaces, utensils, beverage dispensers, ice machines and more. 

Utilize your vendor and equipment partners.

Food waste is always top of mind, but have you considered the money that might be saved by clarifying your cleaning procedures? Your preferred vendors and equipment partners can help you determine if you’re using too much or too little solution, or cleaning a machine too frequently or not enough. Your equipment partners can review your SOP and recommend tweaks that can lead to less money spent on supplies and labor.

Labor is a cost like any other.

Remember that any way you can simplify your operational procedures will have a positive effect on your business, allowing employees to spend less time on arduous tasks and more time assisting customers. It will also help you consolidate your workforce and ultimately spend less money on labor overall.

Don't give up! 

With the constant hustle and bustle of food service, it's very easy to fall into a routine that doesn't work as well as it should. If you can find the time to examine your operations and take the steps to improve them, you'll be well on your way to saving time, money, and sanity!