Restaurant Owners Kitchen Checklist and Prep List
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- Опубліковано 20 вер 2013
- Restaurant Owners... If you work with a restaurant consultant or find somebody who does restaurant consulting, they will tell you that systems are the most important thing you can have in place in your restaurant. Systems for food cost calculator, for restaurant marketing, using the food cost formula ore recipe cost calculator along with great restaurant inventory software will all help you lower your cost of food and make more money!
To learn more please either watch the video above or click the link below to read the transcript or listen to the podcast on my website.
Also, please leave your questions or comments I will answer them all.
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Thank you,
Ryan Gromfin
The Restaurant Boss
TheRestaurantBoss.com
I'm transitiong from a covid backyard business into a rental kitchen, and as I've been getting busier and busier I'm losing my mind with how to keep on task and track my time management. I'm a one-man band, so this is so so beyond helpful for me! thank you!
That's incredible and a good problem to have! How's it been going so far? If you don't already, be sure to grab a copy of our free Restaurant Owner's Toolkit. It's got a ton of resources I think will help you out. www.therestaurantboss.com/toolkit
-Dawn, Team TRB
This is super helpful! I’m transitioning for FOH management to Kitchen Manager. BOH has been the hardest department post covid. We’ve lost a lot of people so I’m stepping in to help with implementing new training and standards for the line cooks. It’s a huge challenge and these videos are a great resource. Thank you!
You're so welcome! Good luck in the new position. -Dawn, Team TRB
As someone with 15+ years working every position imaginable in a restaurant environment, I can say without a doubt this advice is solid. For anyone new to a management position, or new restaurant owners, FOLLOW THESE TIPS!
Thanks for uploading this video and please keep it up!
Wow - thank you so much! Glad the video resonated with you and that we share a love for check lists and prep lists.
First year being a kitchen manager for a school & this helped so much. Thank you
You make this leap into the restaurant business a lot less stressful. Thank you 1000 times for you videos!!
Tara Hallmark It's my pleasure, thanks for watching. Stay subscribed, I have some of my best content coming in the next forward in the next few weeks!
Hay Ryan you have helped me a lot so far keep up the good work
Awesome Channel! Gonna watch the rest of the vids!
thank you for being my go-to channel for my take away business planning.
Wow - thank you for the complement! Glad you are finding value with the videos.
Thats amazing i forgot...about this ..and you boss just nail it...so cool..I'm watching all ur videos...#1...
Awesome, so glad the videos helped you out.
I appreciate so much what you do to share this free content for restaurants and food business. You're a blessing! I've learned a lot by watching. Please do consider lowering the music as it is distracting.
I ♡♡♡ Restaurant Boss! !! this is GOLD!
I am so glad you to are enjoying my videos.
Thank you so much for the knowledge chef
Thanks for your videos.They really help. South Africa
thats a cool thing to start doing i had problem with this. tnx for the video.
This is AMAAAZING ! You definitely make me feel more comfortable about starting this business 🙌🙌🙌💙💙💙👍👍👍👍
Awesome...
Thank you for posting this kind of videos .really I like to going to apply this information through my restaurant
You are welcome!
This is great, I am fixing to open a restaurant and hadn’t thought about doing this!
Glad the video was useful! Good luck with your opening!
Awesome video. Great information here thank you!
Glad it was helpful!
excellent teaching .i would say thanks sir.
thats exactly what I was going to ask! about food truck costs.. would love any of your professional feed back and help. I'm a bit new to the food industry. but, want more knowledge. thanks !
Great video...short and sweet
Sometimes that's all that's needed.
you are just great, I wished that I have found you earlier online.
Awesome video good job thanks
great work man
this man's video is so practical
I am so glad you liked it!
great video right to the point ... thank you for your help
You're welcome!
Thanks a lot.Its really very helpful.
Awesome, so glad the video helped you out.
Very educative. Am sorted.
it's a great help,thanks
big help...thank you
Your videos are very informative and consice...I have just been offered my first mgmt postion! Im going to kill it!😁😍😊
Awesome!! Congrats on the promotion! There are lots of tips on the blog that will definitely help you out.
Wow my checklist looks almost exactly like yours. Glad to have confirmation that I designed it correctly!
awesome video,
So helpful and interesting
Planning on opening my third restaurant, previous two were nowhere nearly as planned out as this attempt. Thank You for sharing your knowledge, I really feel as though I will succeed this time around. Third times a charm!
How’d it go lol
How was your 3rd time around?
@@gerardbonner6464 You’ll never believe this. It’s Not My Calling. I did it so that my Son could be inspired and take over. Apparently he never wanted a restaurant and so I bid it adieu.
sure and simple advice
I'm a line cook in a casual dining Italian restaurant. The prep cook hates me & causes me to love my job much less than I used to. The owner & management are unquestionably on my side, but gave up reprimanding or even trying to talk to the prep cook. He's very good at his job, (best prep cook we've ever had), and I don't see him going anywhere soon. I just was hoping you would do a video, not necessarily focused on advice for bosses, but also for staff workers trying to manage their own positions & problems at work. Thanks, great channel you've made.
Hey Ben, thanks for the comment. Ryan did a video on coworkers who don't get along a few years back that has some great thoughts and tips. Check it out here:
therestaurantboss.com/getting-along-restaurant-coworker
-Dawn, Team TRB
Very helpful give me a better look on having a plan
Fenique, I am glad it was helpful for you. I can't express enough the importance of properly writing checklist and prep list.
I've been learning a lot from your videos. I recently moved up to my first Manager job. I'll b checking out your website
Congratulations!
-Dawn, Team TRB
Muchas gracias desde Vzla
Hey Ryann, thanks for all videos. Very helpful. Just a saying. Your older videos seem shorter and more enjoyable
Thank you great information
your welcome.
Excellent information 👌
Glad you liked it
Thank for the idea. Gotta a opportunity for Flame Burger
I love this
Thank you so much!!!!!!!
Your Welcome
Do you have any of these documents to download? Wonderful simple and thoughtful moves. Love these videos. You can tell he loves the industry and is not in it for the money, but the joy of serving food.
+Joshua Buitrago Thanks man...I have some documents back at my website in the video blog...but most of them are available with my online training program restaurantprofitandperformance.com/ror-learn-more
Thanks nice information..and knowledgeable sir
Most welcome.
Thank you very much!!!
You're welcome!
Hey the had watched like 4 of your videos, and I like them, I have a question do you have some videos for fast food restaurant?
Paul B. Ibarra Nothing specifically for fast food, but a lot of the techniques and strategies are identical. Check out restaurantprofitandperformance.com for a new 3 video series that will be very helpful for you!
Do you have updated information? I’m looking at Pars and prep list setup.
You're awesome!
Much appreciated!
Thanks for the great content you share, it has been very useful. Please, can you direct me on how to create a checklist for a hotel restaurant. Thanks in advance
Hey Chris! Check out out this recent video I made on checklists. It will be very helpful: ua-cam.com/video/CNnsgVBWFTk/v-deo.html&lc=UgwPXxdqdetpN7hZiu14AaABAg
Any tips and tricks for me, I’m starting a food truck??
Where can I find a guide on food shelf life and meat holding/ rotating ? Thank you 🙏
I know this is an older but it is good information
Hi Ryan, not sure if you're still answering, however I was wondering if you had any videos on how to analyze the market as far as knowing where to start and what to bring to what the people want. Thank you for the help!
This is always a challenge, start by paying close attention to what restaurants are busy and slow and then pay close attention to what customers are ordering at the busy restaurants. Pay attention to who is coming in, age, kids, etc.
GOD BLESS YOU, YOU ARE INCREDIBLE, THANK YOU FOR SHARING...LIFE WILL GIVE YOU BACK ALL THIS
MULTIPLY, I HAVE BEEN DOING THIS BY INSTINCT, NOW THANKS TO YOU, I CAN DO IT, BY TECHNIQUE.
YOU MAKE MY DAY, HAVE A WONDERFUL DAY YOU TO.
YOUR HIGHNESS thank you for the message...if you enjoyed these youtube videos, you should check out a new FREE 3 video series I just created at restaurantprofitandperformance.com
Yes, I'm your fan, Thanks again.
Good day Boss
Thanks
I found your video mate, absolutely love the content. Subbed straight away, We should connect!
Hey pal, I would love to connect, you can reply to any of my emails. if you are not getting my weekly newsletter, then subscribe at my site, therestaurantboss.com
Thankyou!
You are welcome!
I need help teaching my under age servers to stay off my cook line and behind my "bar " .
What is the best inventory system . I run I a smoke house as the labled kitchen manager but I am the only one that does doubles every day 6 days a week , one day off . Any advice
Thank you for this video!!!
I’ve been cooking professionally for over 25 years now and could have used this many times to be much farther ahead. But I digress.
After a 6 year break from the kitchen to do sales in the cannabis industry here in oregon. Through many hours on the road and sleepless nights in hotels I read and listen to many audiobooks lectures and entrepreneurs. With all this knowledge I absorbed my entire outlook on life has flipped 180•
Although I still love to cook I never in a million years thought I would find myself back in the kitchen killing my self with stress , hours, shit money and worst of all the self righteous hipster millennials!!! It’s only been 6 years and now you can’t even look in the freezer without offending someone or everyone!!
Anyway after 2019, hands down the worst year of the tragedy that is my life filled with identity theft, divorce, lay off, totaled my car and my sister just received a heart transplant and a brief stint of couch surfing and sleeping in my van. I needed something and wouldn’t you know it there always a job for a good cook.
Long story short an old chef friend recently took over as executive chef at a resort for a hy end hotel chain and this particular location is in need of a complete restaurant makeover.
I was asked to over see the production operations, also at that time I decided to make a goal that I was going to start my own food truck (opening fall 2021). Not that I wanted to cook again but more so for the process and to learn as much as possible.
My apologies for the life story.... my question is another regarding organization as I’m currently in the process of rearranging the dry storage and walk-in’s.
Any thoughts or ideas to myself and others that stick around lives easier??
I’m quickly becoming unpopular since I’m old school and call them out on basic kitchen 101 like FIFO, down sizing and raw protein above produce!?!? Wtf is with these kids?
Anyway tips for dry storage and walk ins would be great. I’m also in the market for a mentor if you’re interested or know anyone??
Thanks again for the knowledge and I’ll keep watching.
Hi Larry! Welcome back to the restaurant world. If you are looking for a coach, check my offerings here: therestaurantboss.com/hire-me. I'd start with a One Thing call.
I am about to start as a GM for a small family owned restaurant. I have been with them for 5 years but never really did any of the things ur videos show. What I am wondering is if I could get some help on where to start to start getting my food cost and other cost in order and how to begin to get a usage if not tracked before
Hey Douglas...have you watched my free video series at therestaurantboss.com. It is a 5 video series that will tell you EXACTLY where to get started and how to track your usage, food cost, labor cost and most importantly your prime cost!
Can you give part-2 on menu engineering and some manuplating tachneqiue with deaign or view of the restaurants things like that
If you go to my blog (therestaurantboss.com/video-blog) and search for menu, I have several videos that should help!
I always work for franchises. However, I'm always trying to learn and improve our operations. We do have a lot of systems in place. Can your program and info help me improve even though I'm part of a international franchise?
+Michael Meyers Thanks for the wonderful question! Yes-my program can help there as well. I have clients that own anywhere from 4-24 units. Here is a link to my program The Restaurant Owners Roadmap restaurantprofitandperformance.com/ror-learn-more/
If you have any other questions, please let me know.
I am going to start a little cafe in a rural town in Oklahoma, and even though I have looked and typed in everything I could think of online, I just can't find Wholesaler Food Distributors who either ship or deliver. Even typed in particular items such as where to buy Slider buns, and Churros etc. Can you help with my search?
any tips on how to apply this to a food truck business where prep and service happen in different locations?
Yes... JUST DO IT.
hello boss! love your videos!
important question:
why do "station" checklist rather than "menu item" checklist?
like, why is this better than making:
"avocado toast": (all that needs to be prepared to make avo toast)
- smashed avo (checkmark)
_ slice bread (checkmark)
- slice tomato (checkmark)
etc....
whats your take on this?
thank you again
Hi Eri! Watch this video on the difference between checklists & prep sheets. It should help you a lot! ua-cam.com/video/ohNq5M0oJHw/v-deo.html
Sir you are superrrr
I just got promoted to supervisor at the restaurants I work at and I'd like to make some changes how would I go about implementing it
Congratulations on the promotion! Hard to give specific advice on something like that because there are a lot of variables. Here's a great video on week 1 as a restaurant manager that I think will be helpful: ua-cam.com/video/gE9BXKiwSvY/v-deo.html
Win their minds first. Start small and don't try to change everything overnight and always ensure you're explaining to your team why any change is going to benefit them personally.
-Dawn, Team TRB
thank you
You are very welcome, I am so glad you enjoyed the video. I hope the tips help you run your restaurant better!
how the stock inventory is controlled by storage manager
My husband and I are opening a new concept restaurant. He had a restaurant for 9 years then sold his share to break away from family in the business. I want to be super efficient in how we run the kitchen, I want to be able to flow and do multiple things at a time just as you said in your video. How do I find out how to create flow and how to Create efficient stations in the kitchen?
Hi Kristen! Congratulations on taking that big leap. I have a few videos on this subject that you can watch (check out the playlists). But to really dive into this subject, we should jump on a call. It's very hard to "coach" to this extent on UA-cam. I hope you understand! If you go to therestaurantboss.com/hire-me there are options. We can start with a One Thing call to get us going. Very affordable option!
Hi Ryan
I have a small restaurant in my resort catering for resort guests only at the moment. Our food gets mostly good comments. My resort is in thailand so I have to have a thai menu and an international menu. I have just about finished creating my new menu. When it goes live we will also open the restaurant to the public and do a social media campaign. My new menu has 120 items (OMG). it's difficult to cater for tastes from so many international guests. My staff don't want to prep much because they say we waste money if we have to throw the prepped food in the rubbish because it's lost it's freshness. I told them you have to look at from the other side. You would be happy for the guest to wait an extra 20 minutes for his food because you haven't prepped and so therefor you lose that customer forever because he was tired of waiting. I said the loss of the customer is far greater than losing the cost of a couple of tomatoes. They still don't get it and think prepping is wasting money for a small restaurant. At the moment we don't turn over a lot of food but we have so many ingredients that the fridges and freezers are packed full. All going well when we open to the public, they will need to know all about prepping if we have a lot more customers. When we are busy with breakfast and dinner the kitchen is chaos and there is no functionality. They don't follow the same procedure when cooking a meal because they haven't prepped and spend half the time chopping vegetables and that takes up all the available table space for plating up area. It's disturbing to watch at times. My biggest problem is they don't like change and think change means more work for them. It's not easy to get your message through because of different cultural backgrounds and work ethics. I have one chance to get this right when we open to the public. My resort has only 15 rooms but if 5 people order meals at the same time all hell breaks loose and they don't forward think about looking at the 5 orders and see what is the best way to get these cooked and delivered to the table hot all at the same time. If it's a hamburger they will toast the bed roll first and let it go cold. I am not experienced in running a restaurant but have been lucky enough to satisfy my customers with the two restaurants I have had here in thailand over a period of 6 years.I have always stayed well clear of the kitchens because when they staff see me come in you can see the look of horror on their faces lol. They hate it when I want to change the way of doing something. I just know if I can train them to change their way of thinking then they will see and experience a better way of working. Basically I would like to know if prepping is still good for maybe 25-30 orders a day..The problem is they can't handle 5 orders at one time. I also must say at the moment with the 2 shifts the cook for each shift is the only worker in the kitchen. Other staff help when required. Is it better to waste some food by prepping than let a customer wait an extra 20 minutes or so just to save a couple of tomatoes and cucumbers. Would a vacuum packing machine solve this problem? I don't have the experience to train but I try to use common sense and logic to solve a problem or make for a better working environment and customer experience. That's the only thing I can apply because I am not a cook or a chef and can't cook much myself. My cooks are good but they don't want to learn a new way of doing things.
Sorry for the long comment.
kind regards
Terry M.
Terry Murphy Hi Terry, I'm a chef by profession. Compact your comment. It could be helpful if you want clear answers.
I need some help with how to calculate food pars for night service day of, as well as my shift the following day to be sure that i have a solid cushion of ingredients and to be sure that I'm cycling food effectively by prep date, help?
Nicholas. There are so many factors that play into this. The first thing would be to look at your p-mix and see if there are patterns from night to night, day to day that you could learn from. The best thing would be for us to schedule a quick 20 minute call to discuss this in more detail. Email me ryan at dineauthentic dot com and let's find a time to schedule a complimentary call.
Sir can you share a monthly inventory sheet for restaurent....daily and monthly inventory...
Hi! I am sorry but I do not have that available to send out. My software program has a lot of built in checklists and prep sheets including an order guide. Check it out: clickbacon.com
If it takes my employees 45 mins to open and 45 mins to close what time should I put my open and close hours. For example I open for business at 5pm and I tell them to come at 4pm
That seems perfect to me, gives you and the team a few minutes to decompress and make sure you are ready for service. Regarding closing, while you is great to "pre-close" if you say your open to 10:00 and a customer walks in at 9:59, they get full service without feeling rushed.
@@Therestaurantboss I appreciate the time you took to reply to my comment. I've watched majority of your videos and they are very helpful. If you ever have extra time visit my website www.fathousemunchies.com and I'm very open to any quick suggestions or comments. I really feel that my restaurant has the potential for franchising down the road. Again thank you so much for the informational content for us restaurant owners looking to improve.
Is it posssible to show me how to create a prep and checklist like yours on excel?
Hi Elijah! I am sorry to say that I cannot explain that over the comments section in YT - way too complicated. However, I do recommend searching for some premade templates to make the job easier.
Would This Be A Task Suitable For A Kitchen Manager To Govern ?
Yes, you KM should manage BOH checklists and your FOH manager should manage FOH
Where can I find the checklist you just covered ?
I include a checklist builder in my software, clickBACON. You can learn more at clickbacon.com
I’m currently 19 years old and I’m on track to be a manager I have been told I have a few things I need to work on but what advice can you give me to someone who wants to be a kitchen manager
Be open to learning and be coachable. That's harder than it sounds! Find out what your owners think you should work on and dig in!
Dawn - Team TRB
You should take a look at AppSheet. It's a no-code environment where you can create Android/iPhone apps. These checklists would be easy to create and automatically synced to a database! It's much easier than you would think!
P.S. you should consider providing a few templates for people to borrow & have them behind a squeeze page so you collect email addresses.
Hi Joe! This video is quite old. Since I filmed it, I have created a software package called clickBACON that tracks a restaurant financials. In clickBACON, I have templates for checklists and prep sheets.
What makes the best prep person
In a tongue and cheek answer - but not really - somebody with good knife skills and a GREAT prep sheet. :)
do you still have a website?
Samuel Branch , my hosting company was down, all better now!
Im curious on how to handle an employee that takes advantage of their position. Example: i have an assistant that makes everyone do extra work when he doesnt feel like doing his tasks. He deliberately avoids things and cries about being corrected
Make sure that tasks are assigned to a specific station and then whoever is working that station is responsible for the task. If you assign tasks to "kitchen" then nobody is help responsible. But if Fryer Station is responsible for mopping the floors, then there is no way to get out of it.
I am working for amazing hotel in Dubai city.
Could you please share your experience to get promotion??
We have a blog post coming up in January on this subject. Keep your eyes open! But in a nutshell, you need to learn the position you want to get.
Hi Sir, I would like to discuss a question of mine
post it here
How do I get my people to start doing things, to stop being lazy. How do I train my chefs to start thinking ahead of time?
I am going to be a kitchen manager,
Congrats!
I imagine all the people who comment that this is awesome aren’t cooks or chefs.
Probably, but that is just because we have not done our job yet showing them how much easier their life is with a good checklist. I was not sold on them at first, then my chef did a great job explaining them and coaching me, within weeks I could not get through an hour of work without my checklist.
That background music interferes with your tutorial session.
thanks for the heads up, I am not using the background music anymore!
That’s not how it works but ok
Mate, May I request you to prep some more for your videos and try and not read from a material so evidently on the video. It is so distracting coz you can't have eye contact with the Camera for even a moment to a point that you couldn't recollect even one thing when you attempted to stop reading for a moment @ 00:36
No pun or offence intended. Just plain old feedback... Take it or Leave it...
👍🏻👌🏼✌🏻
Hi! Thank you for the feedback. This is an old video and I have learned a lot since then and I think you will definitely see that in my newest videos.
excellent teaching .i would say thanks sir.
Thanks
Thanks
Your welcome.