9 Tips to maintain order in a high-volume kitchen

High volume kitchens can obviously get chaotic, stressful, and at times, heated (quite literally).

To avoid getting hot under the collar (both you and your teams), we’ve found some unique ways to maintain order and productivity in a high-volume kitchen.

We’re sure you’ve got the basics covered at the very least (colour coded zones and equipment, and hygiene stations, etc.) - but we’ve found a few alternative tips that might help to shake things up and create a kitchen that leans more towards zen and order than chaos and stress.

1. Prevent last minute scrambles.

Easier said than done we know when you’re at the beck and call of customer. But, a precision-oriented prep schedule aligned with peak service intervals could be the answer to alleviating last minute scrambles and stress.

You might already have a meticulous prep schedule and checklist in place, but if not, try to align those preparation times with quieter periods allowing staff to expedite the process during busy hours. It also helps to have colour-coded systems in place to ensure identifying prepped components is quick and easy for busy staff.

2. Zen zones and time out.

We can see you smiling at the mere thought of “zen” in a busy kitchen. But, introducing brief, invigorating breaks that are timed during extended shifts can help promote team productivity. A dedicated 'recharge station,' stocked with healthy refreshments can be the hub for escaping the chaos when staff need a few moments of time out.

We really like the idea of ‘zen zones’, where a chef, kitchen porter or other staff can go to temporarily remove themselves from the bustle of the kitchen, which can at times get overwhelming. A few moments of zen can be the answer to a more productive and focused workforce, allowing staff to escape the chaos for a few moments.

3. Prioritise staff spirit.

Staff who feel under prioritised, overworked, or unheard are not as likely to perform at their best. An ordered kitchen, functioning optimally, will be brimming with staff who feel involved and part of a positive and open culture. But often that’s easier said than done.

Foster a culture of open communication among your kitchen staff by:

Introducing regular team meetings to discuss challenges and share ideas.
Encouraging constructive feedback and collaboration from team members to enhance the business.
Highlighting the importance of clear communication for smooth kitchen operations and an easier shift.

Boosted spirit translates to happier staff and increased kitchen efficiency!

4. Reliable and robust warewashing equipment.

The importance of having a reliable glass or dishwasher and other kitchen equipment cannot be overstated. It's not just about keeping your dishes clean; it's about ensuring a continuous flow of service. Imagine the bottleneck, hygiene issues, and stress on your staff that come from a malfunctioning dishwasher during a busy service. Who wants to grab the marigolds and wash up by hand! It's a scenario no kitchen wants to face.

Efficient warewashing can save operational time and can also reduce water usage. This will also lower your operational.

5. Cross-training/ swap days.

Don’t worry, no barbells needed here. By ‘cross-training’, we’re simply referring to the initiative of cross-training employees across different departments, so they can handle multiple responsibilities. That way, in the event of staff shortage, team members can use their diversified skill set to keep the kitchen running smoothly.

You might even like to try 'swap days' to allow staff to immerse themselves in other operational roles, which helps to foster a culture of creative problem-solving. Plus, as we’ve mentioned before Gen Z staff prioritise career development, so this could also be a great way of answering that demand.

6. Surprise staff appreciation.

With plenty of uncertainties in the hospitality world, why not introduce some unexpected positives?

Introducing impromptu 'appreciation moments' that recognise and celebrate staff contributions can become an integral part of cultivating a positive work environment.

By acknowledging personal milestones and professional achievements in real-time you will reinforce a culture of appreciation. Or even, organising themed surprise events during breaks which can help to underscore collective accomplishments, and boost team morale.

7. Adaptable menus

Adaptability is crucial in maintaining order and operational excellence. Adaptable menu planning allows you to craft variations of your menu that are aligned with the kitchen's capabilities and capacity.

It also enables you to consider seasonal variations that will optimise ingredient freshness and flavour. Are you able to regularly review and update your menu based on those factors, plus customer preferences. Staff can even be involved in the menu planning and adaptation, meaning they are more knowledgeable when preparing and serving food.

8. Trusted suppliers

Our distributors serve independent bars and restaurants as well as restaurant groups, so we understand the importance of having suppliers you can rely on.

A trusted supplier does not just sell you equipment and supplies; they become a partner in your success. They understand the challenges of running a high-volume kitchen and offer solutions that meet your specific needs.

When you are choosing suppliers, look for those who offer great after-sales support, such as maintenance and training on how to keep your equipment functioning optimally. This is an important relationship, and one that can make all the difference in maintaining order and efficiency in your kitchen.

9. Regular equipment maintenance

Be sure to schedule routine maintenance for all kitchen machinery, including warewashing equipment.

It’s a simple one, but make sure you keep a log of maintenance tasks to ensure nothing is overlooked. Within the chaos of everyday reliable equipment ensures uninterrupted kitchen operations.



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At Classeq, we are passionate about the growth and success of the hospitality sector. That’s why we are committed to providing you with content that explores every juncture of the hospitality journey from the distribution of catering equipment right through to the patron’s plate.

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