Good organisation is at the heart of a really effective kitchen. From overseeing quality and setting prices, to controlling costs and organising staff, running a kitchen is one of the toughest jobs. At Unilever Food Solutions our aim is to help you work smarter rather than harder, to make your life a little less stressful! We will share proven ideas used in successful kitchens around the world to help your kitchen operation become even slicker.
By reducing the cost of your ingredients you are immediately adding to your bottom line, so it is worth taking time to consider the following…
Bring even more seasonal produce to your menu. Ask your supplier to keep you informed and try switching from demand-driven to more supply-driven ordering. Do not be overly specific on your menu; a loose description such as ‘seasonal vegetables’ can give you more flexibility.
They have lots of knowledge that can help you deliver a tastier and more cost effective menu. Discuss your menu ideas with them as you plan.
Menus sound fresh and tasty with local specialities. They can be cheaper to create and sustain a good selling price. Promote sourcing of local fish meat and vegetables.
Good buying will benefit your restaurant and your guests. Consider the volume of ingredients that you buy. Are you buying too much, not enough or too frequently? Try listing your 25 ingredients with the highest purchase value and focus on reducing these costs.
Compose your menu in such a way that some ingredients can feature in more than one dish. One ingredient in one unpopular dish can lose margin.