I’ve been focusing a lot on how we can make our food prep more efficient during busy service hours — by reorganizing our kitchen layout and implementing a new prep schedule, we cut down on ticket times significantly. Has anyone tried similar strategies that really worked for your team?
I’ve found that having a clear station for commonly used ingredients really speeds things up. For instance, if everyone knows where to grab the prepped veggies quickly, it cuts down on those little trips back and forth. Have you thought about a similar setup in your kitchen?
Reorganizing the kitchen really makes a difference. I’ve found that prepping sauces and dressings in advance helps cut down time during peak hours too. Have you thought about timing those together to free up space and speed up service?