Often running a restaurant, eatery or catering operation
comes down to simple routines and a well laid out manual
and procedure. You might think its 'fun" to run a
"management by crisis" environment , however both
customers , and clients may not appreciate it and when such
a company in a service and hospitality industry its more
than difficult to retain and attract good staff as well
maintain good staffing ration and turnouts. Your local
health department and inspector will certainly appreciate
your attention to process and detail.
Nothing can take the place , in the whole scheme of your
business plan, of your eatery or catering service of
cleanliness and thoroughness to detail. It can be simply
said that during the "opening" process and procedure that
you are confirming that everything is up to snuff and
"Bristol shipping standards", and that your establishment
or ready to prepare meals for the upcoming day , event or
events. On the converse during the closing, you preserve
and retain any products for the next shift or shifts in
line. In the same vein you are ensuring that you are
taking care of things - It only takes a crumb or two in the
garbage for problems to start , and then you are at the
mercy of your local pest control service. Once kitchen
pests have infested your areas they are most difficult to
eradicate. In the food services and hospitality industries
prevention if key and first and foremost. Lastly you are
making sure that all is neat and clean, that all surfaces
are free of grease, dirt and grime for best appearances as
well as for safety to avoid slips and spills on the next
working shift or event, or hosted events
On finishing when it does to the other end of the setup -
You can call the person in charge boss , supervisor or
manager . Their role is to monitor and maintain the
standards of your stated cleanup policy and procedures
manual and staff manuals. Policies and procedures both for
opening and closing have to be clearly written and
expounded on paper. Assign a specific person to have the
task of "closing and opening" supervisor. It is their
stated responsibility and responsibilities that all stated
procedures are followed to the letter and order. Simple as
that.
Nothing takes the place of a well laid out series of steps
for opening and closing routines and schedules in the
operation of your food preparation organization - be it a
restaurant, bar, eatery or caterer depends if not directly
based upon the establishment, application and enforcement
of clearly written and followed "opening and closing
"procedures. .
----------------------------------------------------
Terry S. Vostor
Winnipeg Manitoba Catering
http://www.kingcolecatering.net
Spring 2010 Wpg Weddings
St. Vital South Fort Garry South of Wpg City Banquet Hall
Rentals
http://www.kingcolecatering.net
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