Are Your Restaurant Cooks Too Slow?
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- Опубліковано 2 лип 2024
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Restaurant owners and operators, do you feel like your staff is just not prepping efficiently? I have a solution for you in today’s video!
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Want to dive deeper into this topic? Check out this episode of Restaurant Rewind: / 309119386865919
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Hi, I am Ryan Gromfin. Welcome to my UA-cam channel, The Restaurant Boss. Here you will get tips on how you can increase restaurant profits, control restaurant costs, improve your restaurant marketing, lower food costs, find more time in your day, general business operations, and more.
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When was the last time you did an audit of your kitchen’s prepping process?
One of five for me
Im starting as manager of a small dining room (37 seats) and the current cook is ridiculous... she doesnt even cut lettuce until she goes to make a salad ... it takes her 20 mins to put out a salad! Not only that but she serves her starters with the meals ... ive got a lot of work ahead of me to train this woman!
Thanks for these videos, im going to make her watch them all lol
Ryan always says "manage systems, develop people". Start by creating a system around what you want to fix and train your staff using that. Systems don't have feelings but people do. Dollars to donuts, you'll have better results like this.
- Dawn, Team TRB
I like one thing about you is that you are very consistent. You always show up and have not missed one video lesson. I am a QSR franchisee and I learn from you a lot! Wish we could spend money on your help rather than paying for the company royalty very week. Thank you very much!
I appreciate that!
I work at a restaurant and it drives me nuts when someone is doing something slow. I just want to go and do it for them.
Right?! That's why this video is so necessary! There's a method to his madness to help things speed up.
-Dawn, Team TRB
I am a new- bee cook, trust you me, a lack of training is 100 percent head on. The " so called trainer, ( played on a cell phone for 2 hours). Setting up or sabatoging not only restaurant, but me as new bee cook. I agree on lack of training. Right when l started full time cook went to another job. :( .
Thank you for posting!
Training is everything!
Really love this
I was literally talking about this tonight...I'm only listening to this now... Lack of training because an individual thinks, "they weren't handed the tools' why should they offer the same?" It's infectious thinking and when it's not brought up and addressed... It spreads this guy just expects things to be done... This guy is either a tyrant and terrible to work for (which is my guess... He's not wrong, but he seems like he speaks to his employees like smaller people) but it all comes down to training... And that gets delegated to regular employees
Training, training, and more training!
You really helping me me to operate my restaurant better
Wow - that's a huge compliment. Thank you! I am glad the videos are helping you improve operations.
Good thanks
I think this guy and that Asian guy are the best for these topics.
Hi ... As Always full of information, technical, coordination and system,
Every single wrong move can affect the business.
Love to watch...
Thank you for sharing your knowledge with us. It will be mile stone for the Beginner 👍
So glad the information is helpful to you!
@@Therestaurantboss
You are doing great work.
Lots of love.
Santosh
Is there any benefits for a worker doing things faster when that worker still gets paid minimum wage and when that worker who used to work for 5 hours and now only work for 3 hours then he gets paid less too. That person could work in post office as a counter person doing things very slow and get paid the same plus health/retirement benefits.
Career advancement... I have seen dishwashers go on to own their own restaurants in 5-10 years making amazing livings.
@@RyanGromfin And what if that worker doesn't have these ambitions?
@@alexz7396 He will be replaced by someone with this ambitions.
Resturaunts run on thin margins. Your salary can be determined by how you work. If the whole crew grinds day in and day out, you make better food, make is faster. Happier customer means repeat customers mean more money means better bartering terms for wages. If your employer does well because his team does well and he doesn't pay to reflect that, get a job somewhere else. Or they could continue to have that weak ass pity party mentality of "I don't get paid enough to work hard". Thats exactly why you make what you make.
@@bojackhorseman555 lol I didn't get a raise until I was promoted twice and had to make up for 4 line cooks having left. But also I threatened to quit. So it's anyone's guess.
My problem is I was slow at my first restaurant, but it was because I worked with no breaks, resulting in exhaustion, and when I had horrible schedules, it made me even more tired. I’m at a second restaurant, but I’m a new cook and just want to process information faster and not feel like I have to think about it too hard you know?
If not getting breaks is a problem for you, good luck in this industry.
epic man!
I’ve been watching your videos for a few months and I finally got offered a management position at my job! I work for an amazing, huge, company who will teach me what I need to know. My concern is that I’ve been in the front of the house since I’ve worked in a restaurant. My job will consist of some culinary training, but what advice to you have for someone who hasn’t had a lot of culinary training that is going into a management position?
Ask a lot of questions and pay close attention. Success in the BOH is about attention to detail, process and organization. The actual cooking is simple. Congratulations, don't be intimated by it.
I beleive that over the last 15 years restaurants have prioritized quantity and speed over quality. The customer gets a Sysco meal that is half azzed cause everything is rushed. Looks nice but could be 3 times better. Tastier. The rave of the city. I would rather cook at home and take my time preparing a gourmet meal that is given the proper attention. I think speed is a guarantee to long term quality failure. Let customers enjoy an appetizer. A drink. People can talk and relax this way. You'll become their second home. I have left restaurants because of speed demands.
This exactly. I just walked out of the third establishment because some little 22 year old shit laughed in my face and made a remark about how long it took me to get two pastas to the pass.....there is no comparison between his food and mine side by side....consistency, flavor, textures, visual appeal....my food is better 10x over....but he is treated like something special bc he can pound out half-assed food at a faster rate. I'll find the kitchen for me eventually.
@@jadereynolds257hope you make it into fine dining man
Great video..
Thanks!
i work for a senior living, and i work with human turttles. by the time they peel potatos i have everything ready. i hate working with slow pokes.
Did you pay his the same now that he was prepping in 2hrs less? Or did he stay longer on complete other tasks?
Pay the same. The video is talking about how to be more efficient.
Skeleton crew, lazy mental attitude, and/or poor hiring/training.
Yes, those are symptoms. This video talks about how to fix the problem. :)
Qwertyuuîop}{uàsdghklll;’’źxb,_” yeah right here in panache John Wayne till one kettle restaurant
Why are you guys so mean. Like I don’t need to think? You are too mean…
Why didn’t you just tell them it needs to be the military way
have you tried increasing their wage? works wonders I hear.
Are you legit narcissistic? Micromanage your employees is not healthy!
All about your mentality if they wanna do it better that's great! But if they have no drive or ambition it could seem that way sincerely - a crew member at sonic drive in
@@timothymceachron9127 I worked at family owned restaurant in Eagan min since 2012 and my boss constantly micromanage me 🙄 dude I know what to do. I don’t need a mother figure
@@leabeckman3558 I totally understand that! But this guy isn't doing that I've checked out a few he touches on this in other videos
@@timothymceachron9127 clearly this guy remind me my boss. I’m not taking his advice.
Ok so just hire people using name tags and a dart board, and never discuss a gameplan with them?