Not only should there be a focus on the end product, but the whole process of a restaurant should be designed well. As with everything, good design adds value. In this case, good design can save time, lower costs, and dazzle your customers. Read on to find out exactly what and how this can be done.
First of all, cooks and waiters should know everything about the food and the process it went through to get to the customers. This may be obvious, but if a client asks a protruding question, knowing the answer can make the difference between being thought of as having a good or a great restaurant.
Some things cooks should know are about where the food comes from, alternative preparation methods, and nutritional values (and how these values change when food is cooked and baked). Waiters should know everything what the cooks know about the food on top of, for example, who designed the chairs, tables, etc, and what to recommend based on a parameters customers et.
Once the customer knows what they want, just in time (JIT) management should be exercised. This firstly means that the first dish should be out quickly. While the happy patrons are delving into their starters, the waiters should be in communication with the cooks regarding estimates on when the next course should be delivered so that the dish can be completed just in time.
Again, it may be obvious that hot dishes should be hot, but sometimes things can still go wrong. Knowing how to time the process will keep customers happy and continuously experiencing the next dish. Furthermore, the less time customers have to wait between courses, the faster their seats will be free for your next guests. Of course, you do not want to rush them through, but keep things flowing on a tight schedule.
The last part of the process in a restaurant is the delivery. You can simply have waiters hand out the meals, but you can also have a fanfare delivery. Finishing off a dish with a flame on the plate or making some entertaining last touches in front of guests can be flattering. You must be careful with delivering elaborate shows. Doing something simple as an extra will be enough to set yourself apart from the competition.
From knowledge about how to prepare food and knowledge about every ingredient to JIT management and the final delivery, every part of the process needs to be designed so that it adds extra value to the customer. There is a difference between a process that works and one that is fine-tuned. Think of it as a pit-stop for a Formula 1 car. Every team member knows what they have to do, when they have to do it, and that every detail matters.
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