Nutrition & Foodservice Edge Magazine - September/October 2024 - 30

PEAK PERFORMANCE: EMPOWERING
YOUR TEAM FOR MAX PRODUCTIVITY
purchased? Does your team spin its
wheels deciding what to serve if you
run short on a product?
* Speed-scratch cooking with
convenience foods - adding creative
ingredients to convenience items
These are common wasteful situations
related to purchasing and inventory.
All of them have the potential to
cost time and money. Asking " why "
questions leads to finding hidden
expenses and pinpointing ways to
improve efficiency. The solution can be
as simple as:
* Have standard order lists based on
the menu.
* Establish par levels for all items.
* Conduct regular inventory before
ordering.
* Organize the storeroom, cooler, and
freezer.
* Use an ordering system that
indicates case quantities available
from your distributor.
* Use standardized recipes and
production reports.
MEAL PRODUCTION - KEEP
THE ENGINE OF YOUR
OPERATION RUNNING
SMOOTHLY
With much of your team's energy
focused on meal production, making
changes here can produce big wins.
Meal production is a huge process with
many moving parts.
Monitor your team over a period
of time. Watch different shifts on
different days of the week to discover
patterns that could benefit from
changes. For example, it's worth
asking " why " questions if you see team
members:
* Spending a lot of time preparing a
recipe that does not provide value.
* Not using the right product or prep
method for each situation.
SCRATCH OR
CONVENIENCE?
When deciding on premade or
speed-scratch menu items, there
are four areas to watch:
1. Cost benefit. Evaluate any
dollar savings achieved by
needing less labor, higher
yields, and improved shelf-life.
2. Consistent quality.
Premade products also help
compensate for inexperienced
staffers.
3. Menu application. Aim for
a rule of three - use the
ingredient you're buying in at
least three recipes.
4. Guest expectations. Will
people notice ingredient
changes?
" Speed-scratch cooking leverages the
convenience of pre-made items while
still incorporating the flavor and quality
of fresh, " said Kurt Kwiaktowski,
Gordon Food Service Corporate
Executive Chef. " Use speed-scratch to
strike a balance between time and labor
convenience and culinary creativity. "
Another solution is switching to
products packaged for speed and ease
of use. For example, try saving time and
reducing motion by using bulk yogurt
in a bag that can be squeezed into a
serving dish.
If scratch cooking is part of your
brand, washed and trimmed fruits
and vegetables save prep time without
sacrificing quality, flavor, or creative
possibilities. Pre-cut produce saves
washing time, reduces the risk of knife
injuries, and virtually eliminates prep
table food waste.
* Guessing how many servings of a
recipe to prepare.
* Not using standardized recipes.
Look for ingredients and prepared foods
that offer time-saving conveniences.
Your goal is to streamline the cooking
process without making sacrifices that
affect the meal experience.
* Sous vide proteins - fully cooked meat
portions
* Pre-prepped ingredients - pre-cut
produce
* Prepared foods - heat and serve
entrees, sides, and desserts
30 NUTRITION & F OOD SER VICE EDGE | SEPTEMBER-OCTOBER 2024
EFFICIENT WORKFLOW -
MAKE ADJUSTMENTS TO
TRIM WASTE, IMPROVE
SERVICE
Are you using the team you have in
the best ways possible? Workflow can
make or break productivity. A thorough
review of everything from storage to
prep to service to cleanup will reveal
areas for improvement.
Get started in one of your more
complex, busiest areas, then work your
way through teams in the front and
back of the house. Get the big picture
by monitoring several shifts on varying
days. Pay special attention and drill
down if you find team members:
* Excessively walking the same path.
* Waiting around or having a lot of
downtime.
Nutrition & Foodservice Edge Magazine - September/October 2024

Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - September/October 2024
