The Director and or owner of the business is the responsible person. If you’re on the paperwork you are on the dartboard. This means that all systems and procedures in your business have to be of such a high standard and have to be dealt with in such a responsible manner that you as the
Getting married is always fun, the proverbial paw-paw hits the fan when the divorce happens. If there is not a set of mutually agreed-upon rules to guide the parties along the way during the divorce you can only imagine what a mess can develop along this journey. Time is such a valuable asset and extremely
I believe in the saying that it is not what went wrong, it is more important how we deal with what went wrong! In many cases, there are red flags that come up before something goes wrong. Train yourself to be alert to the red flags of your operation and take the responsibility by the
Do you feel out of pocket at the end of the month, and you just cannot place your finger on that unexplained cash flow leak! Money is lost in little bits daily and eventually, at the end of the month, there is a big gap. My granny used to say,” my child all the many
The implementation of robotics has become a reality and seems that it has come to stay with us in the restaurant industry. Has the fourth industrial revolution dawned upon the fast-casual restaurant industry? In the digital age, physical and biological spheres are coming together with blurry lines. At which point will this influence us enough
TOMORROW’S SUCCESS STARTS TODAY. Switch off all electrical appliances and plug them out. Attempt to run only one fridge or freezer if you have to. Freeze and vacuum seal as many products as possible in airtight containers. Visit your closed store regularly to check on all running fridges or freezers, if they have to be working.
Check your staff leave accrual. While you have to be out of operation, manage your leave due to staff down. This gesture will also keep your staff going financially with some money for their households. Once you are back in action you can hit the road running and your staff is present where you need them. Negotiate
Observe all the rules for operating kitchen equipment. Never operate kitchen equipment until you were properly instructed in the correct procedure and read the operating manual. Never use any machine you have not been trained to use. Pull the plug or throw the switch to the off position before cleaning or adjusting any machine. Ensure
Good and safe working habits include the following: Pick up knives by the handle only. Take a firm grip on a knife handle and always make sure the handle is free of grease or any other slippery substance. When slicing round objects such as onions or carrots, cut a flat base so the object will
The cost of collecting and safely dumping refuse, licensing and maintenance of vehicles, and the health and safety of the employees have become so costly that it is imperative to work smartly with your waste and refuse. Increased profitability is the goal. Training your employees to work safely with the waste and refuse is number
While walking around in a restaurant there are many occasions that you find a couple of serviettes lying somewhere, sugar sachets on the floor two slices of burnt toast. Half a squashed cucumber and a few damaged tomatoes. Later you would walk through the kitchen and find unopened wet-wipes in the bin and possibly a
COLD CHAIN IS THE CONTROLLING OF THE TEMPERATURE OF A PRODUCT FROM RAW TO FINAL PRODUCT TO ENSURE THAT THE TEMPERATURE WAS CONSTANT THROUGHOUT THE PROCESS WHEN A REFRIGERATED PRODUCT IS DELIVERED TO YOUR STORE, DO NOT ALLOW THE STAFF TO UNLOAD UNTIL YOU HAVE CHECKED THEIR VEHICLE TEMPERATURE SECONDLY, CHECK THE ITEM THAT YOU
This process starts by thinking ahead a day or two in advance. You cannot do a stock count in a disorganized kitchen. Systematically you have to pack your stock neatly and in an ordered manner. Unpack shelves, wipe the shelves down, and re-pack. Check for expiry dates or spoiled items. If boxes are opened portion
Amongst the causes for most complaints from consumers in an online test resulted in the most complaints about bad and unfriendly service, secondly dirty bathrooms and in the THIRD PLACE ON THE PODIUM dirty crockery and glassware. So where do the system and procedures start? The dishwasher or sculler as called arrival on shift: Arrive
When you plan to receive a review or feedback on your restaurant and your staff’s performance and you receive the guest’s actual experience best is if all happens as simple and generic as it really is. The manager and staff should not know who the mystery shopper is, and should not have the opportunity to
Budgets and targets or goals are set to achieve specific results. The only way to ensure that you achieve the specific goals is to compare your actual achieved results on a regular basis with your budgeted goals. The current Point of Sale systems that are deployed in most restaurants is capable of exact reporting nearly
Cross-contamination occurs when pathogens – microorganisms like bacteria that can cause disease – are transferred from one food product or surface to another, potentially resulting in foodborne illness. There are several ways this could happen: Contaminated ingredients are added to food that receives no additional cooking. Ready-to-eat food comes into contact with a contaminated surface.
The four walls strategy includes everything within the four walls of your business. Starting from the inside and looking outward. The maintenance and repair of your business. The way your staff appears, their uniforms, the way they behave, the smells the guests experience while they wait, and eventually the experience that you create for your
TOMORROW’S SUCCESS STARTS TODAY. The aim, following the strategy of tomorrow’s success, starts today, is to avoid inevitable bottlenecks during the normal flow of business, planning ahead or setting up for the next day of trading. This concept is simple and you can apply it to any facet of your business or home life. To
I have always found it stimulating and exciting to plan for the new year coming. During November and December of the current year, coming to an end, I would buy a new, year planner, and begin to pencil in important dates and events for the year coming. CONSIDER TIME OF DAY / WEEK / MONTH
