Planning for the peaks
The first thing to do when organising your commercial kitchen is to work out your busy periods. This is especially important for your commercial kitchen in the hospitality sector. Check out your past bookings and schedules, and work out average peak periods during the day, the week, and the month.
For example, do you get more business at a lunchtime, between 1pm and 2pm? Are Saturdays your busiest days – and does business die down a little as new year rolls around?
Accounting for holiday traffic makes sense, too. Christmas and Bank Holidays are likely to see you pretty pushed.
In any case, grab this data and get it down on a page. With clear dates and zones when you’re likely to hit peak dining times, you can start to plan ahead.
You will need to ensure that you have enough staff scheduled to work, both in the kitchen and for serving. You will also need to ensure that you have enough supplies for your menu and anticipated people, enough tables ready, and so on.
That way, when an influx of people rushes in, you can rest assured that everything is ready for their arrival. At front of house, you’ll look capable, unflappable, and always happy to serve.