How to Operate a Restaurant Kitchen With Fewer Employees

Doing More With Fewer Employees

The annual employee turnover rate in the restaurants and accommodations industry consistently holds at 70-80%.¹ 

It’s a full-blown labor crisis that requires restaurant and foodservice operators to get creative when asking more of their already stretched teams.

Efficient Kitchen Operations: Doing More With Fewer Employees is part kitchen SOP manual and part operational reference guide for supporting and maximizing teamwork, offering practical advice on: 

• Best practices that help alleviate back of the house pressure including how to:
• Manage menu offerings
• Leverage POS system capabilities
• Foster team communication and cross-training
  
  
• Pre-made dough balls and other ready-to-use product solutions that:
• Simplify handling and preparation
• Streamline storage and ingredient ordering
• Ensure pizza consistency and quality

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¹Restaurant.org, Hospitality industry turnover rate ticked higher in 2018, March 9, 2019