Kitchen operations management

 Todays session:
 Pop up Kitchens
 Menus & recipes
 Menu planning
 Operational considerations –
kitchen design/layout
 Justification of asset
purchases
 Recipe interpretation
 Key points of a recipe
 Kitchen operations
management

 Pop-up restaurants have been

popular since the 2000’s in
Britain and Australia

 Diners typically make use of

social media, such as blogs,
Twitter, to follow the
movement of these
restaurants and make online
reservations
 Discuss:
 Kitchen operations
management

 Pop-up restaurants, like food

trucks, are an effective for:

 Young professionals to gain

exposure of their skills in the
field of hospitality
 A way to seek out investors
and attention pursuant to
opening a restaurant or
another culinary concept.

 Discuss:
 Kitchen operations
management

 Pop-up restaurants have been

hailed as:

 Useful for younger chefs,

allowing them to utilize
underused kitchen facilities
and "experiment without the
risk of bankruptcy“

 Discuss:
 Kitchen operations management

o Menu planning:

o When planning a menu certain factors must be taken

into consideration- see below

o Discuss why this is important for managers /owners of

a business.

o Seasonality
o Duplication-repetition
o Menu style
o Temperature/climate
o Cost
o Colour
o Presentation
o Availability of foods
o Texture/taste
o Pricing of menu items
o Variety of foods
 Kitchen operations management

 Menu structure/design:

 Discuss the following:

 Length of menu: Offer an interesting & varied
choice-avoid repetition of ingredients-discuss

 Design of menu-should complement the

image of the dining room, be clear & readable
in size .

 Language of menu- Accuracy in dish

description, avoid over elaborating, simple
clear descriptions.
http://simonfoodfavourites.blogspot.com/2009/07/snakebean-asian-diner-darlinghurst-3.html
 Presentation-discuss
 Kitchen operations management

 Random menus from  http://www.clockhotel.com.a

establishments: u/ClockHotel/527/n/3/0/0/

 http://www.patongahotel.co
 http://flyingfish.com.au/?gclid= m/PBH/Patonga_Beach_Hot
CMjtiIi6768CFfBSpgodH3T-Uw el.html

 http://merivale.com.au/
 http://www.tetsuyas.com/page/
menu.html
 http://marquerestaurant.com
 http://www.ariarestaurant.com/ .au
default.asp? /
action=article&ID=21557
 http://www.illocale.com.au
 Kitchen operations management

 What is a recipe:
 A recipe is a formula which lists all
ingredients required & the method
necessary to produce a dish .

 A recipe measures exact quantities

 Portion yield
 Denotes cooking times/temperatures
 Equipment required
 Kitchen operations management

 Recipe interpretation:

 The purpose of a recipe is to

control the production of a
particular food item to ensure
consistency in quantity & quality.
 Discuss why recipes are
important to managers:
 What effect can this have on a
business if recipes are not used
correctly.
 Kitchen operations management

 How can recipes assist

managers in a restaurant:
Discuss

 Portion cost
 Portion control
 Purchasing data for ordering of
goods
 Prevents wasteage
 Prevents inefficiency
 Prevents loss of productivity
 Kitchen operations management

 Key points of a recipe:

 Recipes can include a range
of information:
 The name of a dish
 Portion yield
 A list of ingredients in sequential
order
 The exact quantity of each ingredient
 Method of preparation
 Cooking times & temperatures
 Sometimes plating instructions
 Kitchen operations management

 Interpreting a recipe:
 Read the recipe thoroughly
 Identify methods for combining
ingredients
 Gather all ingredients &
utensils
 Set desired oven temps
 Accurately weigh and measure
all ingredients correctly
 Kitchen operations management

 Interpreting a recipe:
 Check that all ingredients are
included in the recipe
 Proceed step by step in the
method of preparation
 Check the item regularly
throughout the cooking
process
 Maintain a clean/hygienic work
area
 Kitchen operations management

 Adjusting recipes:

 Discuss the importance

of recipes for managers
 Correct mathematical
calculations
 Factor in loss of yield in the
cooking process
 Discuss why this is important.
 Kitchen operations management

 Workflow planning:
 Purpose of planning:
 Saves time & energy
 Produce food to a required
standard
 Maximizes productivity
 Creates a sense of organization
 Avoids confusion-discuss
 Minimizes wasteage of food &
labour
 Kitchen operations management

 Workflow planning:
 What is it ??
 A methodical approach to
the process of analyzing
ones work.
 A kitchen has time
constraints –workflows
smooth out the process by
planning.
 Discuss poor workflow issues
 Kitchen operations management

 Five key points of

workflow planning are :

 Task analysis
 Logical sequence
 Time constraints
 Organization
 Co-operation
 Kitchen operations management

 Task analysis:

 Breaking down a large piece of work

into smaller tasks arranged in a
logical sequence:

 Logical sequence:

 Step by step process based on a

common sense approach to your
work

 Assists in a good flow of production

in an establishment. http://www.gettyimages.com.au/detail/84182198/The-Image-Bank
 Kitchen operations management

 Task analysis:

 Discuss a managers role – can this

be applied elsewhere other than the
kitchen.

Discuss

 Other elements we need to consider

include:

 Time constraints
 Organization
 Co-operation
 Kitchen operations

Kitchen design:
Ask yourself:
 Do I need a plan? Yes you do! A plan is an
idea. It's the tool you use to communicate
your idea.

 Do you require information and designs to

reflect your professional needs and budget?

 Do you want this planning stage to reduce

the unexpected and save you money?

• Discuss:
 Kitchen operations

 Kitchen design:
 Do you need precise,
detailed designs which will
assist your project to ‘fall
together’ smoothly?

 Does your kitchen have an

efficient and safe work-flow
to save on time and costs.
 Kitchen operations

Kitchen design cont’d:

 Do you need assistance with site

selection and negotiating with
developers, centre management or
landlords to obtain the best possible
outcomes?

 Are your trade and catering equipment

suppliers providing their best prices?

 Not sure which commercial catering

equipment can do the most efficient
job?
 Kitchen operations
• Kitchen design issues cont’d
• Would accurate tender documents give you
confidence in your selection of suppliers?

• Are council regulations confusing?

• Wondering how you can save money by
incorporating existing facilities and services
into your new project?

• Are tradesmen and suppliers giving you

conflicting advice?

• Project management is this

an option- discuss ?
 Kitchen operations

• Kitchen design issues

• Council Applications
• Catering Equipment
Specifications
• Commercial Food
Equipment brokerage
procurement
• Project Tendering
 Kitchen operations

• Kitchen design issues cont’d

• Site Selection & Survey

• Landlord and developer liaison
• Interior design & concepts
Internationally Accredited
HACCP
• Compliant Sustainable

• Design Focused Revit &

Autocad 3D
 Kitchen operations management

• Factors that influence the

design & planning of a
kitchen:
• The size & extent of the menu & the
market it serves
• Services-gas, electricity, water
• Labour- skill level of staff
• Amount of capital expenditure-costs
• Use of prepared/convenience foods
• Types & cost of equipment available
• Hygiene/storage available
• Design/décor
• Multi usage requirements
 Kitchen operations management

• Kitchens:
• Must be designed so that they can be
easily managed.
• The kitchen must have good visibility-
discuss:

• Producing a product from raw materials to

a finished product
• Personnel- how people will move & work in
a kitchen-functionality

• Separate areas fro preparation-discuss

• Storage of refuse/cleaning areas -discuss

 Kitchen operations management

 Choice of kitchen layout:

 A selection of equipment should be
made after detailed consideration of the
functions it will carry out within the area
of cooking.

 The amount of equipment will depend

http://www.kenscom.com.au/
upon the complexity of
 The menus offered
 Quantity of meals served
 Items used in the preparation of meals

 Siting of equipment-discuss
 Kitchen operations management

 When designing a kitchen you

should also take into
consideration the following:
 Space available
 Humidity
 Temperature
 Noise
 Light
 Ventilation
 Airflow rates
 Ventilation canopies
 Maintenance of
equipment/warranties/contract
agreements
 Kitchen operations management

o Knowledge of kitchen staff is important (KSA)

o Staff must know how to prepare certain food items.

o Have the skills to present food items based on the

requirements & complexity of a menu.

o The menu should be developed with the

understanding of how skilled the the kitchen staff
are to prepare the food correctly

o The availabilty of well qualified & trained staff should

be a strong consideration in the menu decision.

o The more delicate & complex the menu the more

difficult it can be to find appropriate staff to execute
the menu.
 Kitchen operations management

o Accquisition /purchasing of
Kitchen equipment:
o The equipment selected must be suitable for
what it is intended.

o It should be of the right capacity

o Sited conveniently & safely

o Must be properly maintained
o Staff using it must receive appropriate
training
o Equipment must conform to manufacturers
standards of performance.
o Easy to clean
o Good after sales service with spare parts
readily available in case of breakdown
 Kitchen operations management

 Do Your Research:
 Proper research and planning is maybe the most
important part of the process.

 Compare the different items

 Compare cost benefits
 Energy efficiencies
 Maintenance costs
 Warranties-after sales service
 Are spare parts readily available
 Cost of spare parts
 Maintenance contracts with suppliers of
equipment
 Will I purchase at auctions adv/dis adv
 Set priorities
 Consult relevant specialists and keep your
vision in mind.
 Kitchen operations management

 What to Consider When Buying Kitchen

Equipment:
 Identify your Needs:
 Work out exactly what equipment you need to run your
business smoothly.

 Depending upon the size of your business and the estimated

sales volumes the equipment required will they change.

 Consider the Size:

 You need to keep the size of your chosen appliances in mind.

 If you only have a small area designated for your kitchen then
you’ll need to look at compact alternatives to come of the
larger products on the market .

 Consider using the vertical space in your kitchen as well as

horizontal.
 Kitchen operations management

 What to Consider When

Buying Kitchen Equipment:
 Functionality:
 Remember that staff may need
training on how to use the equipment.

 The easier it is to use, the better.

Appliances which require complicated
configurations for each function are
not business-friendly.
 Kitchen operations management

 Technology: energy saving

 Depending on the size of your budget there
really are some technologically advanced
machines on the market.

 Many appliances have built in functions to

cook certain types of food whilst others
have self-clean functions which can speed
up the cleaning of the kitchen considerably.

 There is also a large market in

environmentally friendly appliances which
are designed to use less water and
electricity which helps you save money on
your overheads
 Kitchen operations management

 Materials matter:
 Stainless Steel is the ideal material
for the majority of your kitchen
equipment and appliances.

 Extremely durable and easy to clean

and maintain.

 Some items may only be available in

other materials but as long as you
are assured and confident they can
be kept clean and will last.
 Kitchen operations management

 Consider Your Budget

 Another factor when deciding

between electric or gas is efficiency
and maintenance cost.

 Electric equipment is usually more

efficient but it contains more moving
parts and so repairs are costlier.

 Furthermore, there are different

levels of quality equipment within
the above categories.
 Kitchen operations management

 Consider Your Budget

 Having gas available in the

building is one way of saving

 If you prefer electric, then you

should try getting three-phase
hard wiring into your
restaurant kitchen.
 Three-phase hard wiring
lowers the kilowatt hours used
and cuts your electricity bill.
 Kitchen operations management

 Consider your Space

 Considering your space and

arranging all the equipment is
vital- discuss

 Talk to a commercial kitchen

consultant to devise an
optimal kitchen layout so that
it creates nice flow throughout
the cooking process
 Kitchen operations management

 Consider your Space

 A good kitchen plan is where all your

equipment fits in and is easily
accessible to the kitchen staff when
needed.

 It is better for a kitchen to be compact

instead of having useless items
standing in the way.

 Consulting an electrician is important. If

you are using an older building for your
restaurant, you have to ensure it can
supply all the electricity needed.