Food was served slowly, orders were wrong, customers complained! We had to fix it quickly both at the restaurant and in the kitchen.

Slow food delivery, wrong orders served, and customers complaining are all situations that can happen at any time, especially with restaurants that lack good management systems. If this happens regularly, I can tell you that the future of this restaurant is definitely not good. And if anyone's restaurant has this problem, let's see how to solve it that will definitely work.

 The kitchen is one of the most important parts of a restaurant. Whether food comes out quickly or slowly starts in the kitchen. The problem most restaurants have is forgetting to consider the design of a kitchen that is appropriate, correct, and systematic for the restaurant's operations. What is often found is: The kitchen design is wrong! It makes the work not flow because the focus is mainly on the front of the store. When thinking about a restaurant kitchen, many people may think that it is the part at the back of the restaurant where there is nothing much to do. That is where the problem begins because we must not forget that A restaurant kitchen is different from a home kitchen. Because the restaurant kitchen has the mission of preparing food to serve hundreds of people or more per day, if the kitchen system is not there, it will cause many problems to the point of the kitchen collapsing, which is If you can't serve food to customers in time, you may get criticized by customers.

Correct kitchen design principles, size and budget are not a problem. In designing a restaurant kitchen, it must be appropriate for the type of food in the restaurant. The main principles for designing a kitchen correctly and as a general standard of restaurants, is to divide the kitchen area into 2 parts:

These two parts are the main principles of restaurant kitchen design. I repeat, these two parts do not depend on the size of the area and budget, but on the system layout to suit the type of food in the restaurant. If any restaurant has a good system layout for these two parts, the chance of having a problem with late orders will not occur. Let's see what each part does.

Preparation Kitchen This section is the heavy-duty kitchen area for preparing ingredients to be cooked and served to customers. Important equipment and large equipment are arranged in this section, such as a large refrigerator for storing a large amount of ingredients.

This section is also the Pre-Cook section for best-selling menus that require time-consuming preparation steps, such as curry dishes, where the curry sauce will be prepared from the Preparation Kitchen to be sent to the Service Kitchen for serving on each plate. In designing the Preparation Kitchen, the layout will be divided into 4 sections: the stove section, the ingredient preparation section, the refrigerator, freezer section, and the washing section.

Service Kitchen This section is divided into 3 layout sections: the stove section, the preparation section which includes the washing section, and the serving section. The Service Kitchen is the section for cooking and serving food, dish by dish. The area does not need to be very large. The equipment is only necessary and does not need to be large.
The area between the kitchen walkway must flow well. Another point that must be taken into consideration when designing a kitchen is that the walkway area must be 1.5 meters wide as a standard. Anything less than this will cause problems with work, such as not being able to have 2 people work at the same time. And if the space is more than 1.5 meters, it will cause... Flow Failure to work results in wasted time and disruption of work rhythm, resulting in delayed food.

When it comes to designing a kitchen for a restaurant, there are many important details, including the selection of kitchen equipment, which can be learned further from the course. “ Kitchen design for professional use” by Chef Wilment Leon, study for free! Click
Served the wrong order because it was not made SOP The problem of restaurants that cannot control service standards, including food taste standards, is caused by the restaurants not creating work standards from the beginning. This results in employees making mistakes and not having standard work procedures. This can be solved by setting up a standard work system, starting with Standard Operating Procedure (SOP), which is a method or work procedure, step by step, in detail, of what to do 1-2-3 in order. In summary, SOP is the work manual of every department that all employees must adhere to and follow.
Advantages of restaurants with SOPs

For example, in the case of frequent wrong orders, if the shop has a work manual for taking orders, which states what the staff must do from the moment the customer enters the shop, what words must be spoken, when the menu must be brought to the customer, and how to take orders. Everything is explained step by step and the staff must practice reviewing it regularly so that they do not make mistakes. If this is done, each order taker must know the steps for taking orders, from welcoming the customer to sending the customer back. The chances of mistakes will not happen or will be very low.

Creating work standards that are appropriate for the restaurant is an important and necessary matter that restaurant owners, regardless of the size of the restaurant, must give importance to. If you expect customers to receive quality service and reduce problems at work, the shop has a system that allows business owners to avoid having to worry about solving the same old problems. Which can be learned further from the course “Systematic establishment of restaurant standards” by Teacher Tai Pornchai Nitmethawong, apply for free, study for free, you can do it now! Click here to read other articles.

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