Controlling food costs is an important component of ensuring the profitability of your food service operation. However, food costs are only part of the picture. You also need to control labor costs and forecast labor demands accurately for your company to be successful. If you have more staff than necessary, your labor costs will be too high and the company will lose money.
If you don't have enough staff for a given period of time, customer service will be affected. Its objective in planning personnel needs is to match the supply of labor with the volume of customers in order to offer a quality service without excessive costs. The only way to develop a sustainable operation is to prioritize efficiency. Fortunately, there are many ways to achieve this, whether through the purchase of equipment and tools, research and development, the adoption of new technologies, or equipping the workforce.
It means that the only way to develop a sustainable operation is to prioritize efficiency. Temperature control is an important part of food safety. It's also a good idea to keep track of temperatures over time, to see how well the system works and where it needs improvements. Your employees want to work in a comfortable environment.
If your space is too hot or too cold, this can affect your productivity levels. Especially in the food and beverage industry, dirty or disorganized work environments can contribute to greater potential for contamination. Therefore, it is essential to be able to forecast the number of customers you will have, the periods of greatest customer demand and the staff needed to serve those customers. One way to do this is to appoint a “speed of service” captain to work with the manager in charge to keep the team informed and challenge them to improve their speed of service.
To work efficiently, all work surfaces and storage areas needed to produce an item must be located close to each other, as shown in Figure 27. The basic management of kitchens and food services by the British Columbia Cooks Articulation Committee is authorized under an international Creative Commons Attribution 4.0 license, unless otherwise stated. Food safety training and proper handling protocols are, therefore, vital for the development of high-quality food and products. Having a solid understanding of both and how to manage them will be key to running a successful food service operation, whether it's a food truck or a large hotel. When your team is ready to welcome an avalanche of guests, they can focus on delivering quality food quickly and not worry about time-consuming details that could slow down service.
