THE KITCHEN
Poor kitchen systems can kill your
profits and represent the greatest area of opportunity for loss
prevention. We implement inventory controls, receiving structure,
ordering systems & guides, and pricing & costing methods to
make sure you operate a fresh, safe, clean and organized "Heart of the
House". We publish your recipe books and teach your chefs how to set
production based on forecasting to streamline labor and reduce
waste through overproduction.
Sample Kitchen Systems we can customize for
you.
- Order Guides
- Production Forecasting
- Master Prep Guides
- Prep to Shelf Life System
- Line Diagramming
- Line Check Tools
- Receiving Procedures
- Daily Critical Inventory Checks
- Back Door Receiving Procedures
- KM/Chef Routine (Open & Close)
- Serve Safe Certification (authorized to teach)
Work Habits
Often, "the basics" are the first
neglected when trouble strikes. Clean work stations, safe knife
skills, foundational cooking techniques, cleaning routines,
equipment maintenance, proper storage and food handling methods,
expediting & food delivery and a general sense of urgency are
all at risk when a business is in its infancy, undergoing
restructuring, or in turmoil. Who suffers? Your Guest. Who
suffers when your Guest suffers? You do. We are tough on "the
basics" and actually take over your kitchen if you'd like us to.
When we're finished, your kitchen is organized, your staff is in
uniform, your food is safe, prepared on time, and standards are in
place.
Sanitation and System
Audits
Once your kitchen is in shape, we
are able to return periodically or quarterly to perform sanitation
and system execution audits, offering you a score card on which to
base bonus structures or share publicly for credibility.
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