Wasting money. Isn’t that just the worst thing any foodservice operation can subconsciously do due to an unorganized back-of-the-house storage process? Especially, doing so as the foodservice industry is still below pre-pandemic labor numbers. Well…
For operators, focusing on only making the front-of-the-house run smoothly is a huge mistake. The back-of-the-house is just as important because it acts as the central command center in order for food to make it onto a customer’s table. Without a successful back-of-the-house, who is going to manage and cook the food? Who will keep the processes of a foodservice operation in order? Therefore…
Putting the correct procedures in place and having the right equipment are quintessential to the overall success of an operator’s foodservice operation. What are these procedures? Let’s take a quick look…
- Develop and Maintain an Ergonomic Layout
- Keep Inventory Organized
- Regularly Throw Away Waste
- Don’t Forget to Invest in…
So what do each of these entail for the success of an operator’s foodservice operation? Digging deeper, we’ve developed a checklist to help reps better understand the needs of what it takes for operators to run a streamlined storage system for back-of-the-house activities, starting with perhaps the most critical step…
1. Develop and Maintain Ergonomic Layout
Imagine the stressors an operator must be under if their foodservice operation’s back-of-the-house is constantly cramped and unorganized. Sounds like absolute chaos, right? For instance, having a chaotic environment like that can confuse staff members in not knowing where specific supplies are located, if there’s enough inventory to utilize, and if there’s enough space to move around. This not only slows everyone down, but can create tension between front-of-the-house staff members. Back-of-the-house cooks could become backed up due to working in an unorganized area. This will have front-of-the-house servers feeling tense toward those same cooks as the customer waits for their food.
However, in order for an operator to successfully develop a streamlined layout for the back-of-the-house, they must start by grouping supplies by category to get things going in the right direction. They must also consider the amount of space needed to create flow and accessibility among their back-of-the-house staff. This will help staff correctly stock items by putting old ones in the front and new ones in the back. By doing so, old items will be used before the new ones are even touched.
2. Keep Inventory Organized
Once an operator has implemented an ergonomic layout for their foodservice operation’s back-of-the-house, now it’s on to keeping inventory organized. Mismanaged inventory is one of the causes for staff to unknowingly use spoiled ingredients. Keeping track of inventory and regularly checking up on due dates is a must for the success of any foodservice operation. It would be terrible for a happy paying customer to get food poisoning simply because of the lack of organization in the back-of-the-house.
For operator’s to keep inventory organized, tracking systems for shelves and refrigerators must be in place. This involves adding labels to containers with the date the item was first made. By doing so, it allows for easy discarding of old food during inventory checks. As mentioned in the previous point, inventory should be organized on shelves where the oldest items always are utilized first and the newest get used afterward.
3. Regularly Throw Away Waste
Spoiled food and overused ingredients are money wasters! If spoiled food isn’t thrown away, an operator’s staff will think they have more food to work with than they actually do. This can lead to supplies running out faster due to less fresh food being available, and the loss of money in front-of-the-house since customers can’t order dishes that have ingredients that aren’t in stock.
Putting a system in place to make sure spoiled food is thrown out can do wonders for a foodservice operator in the long haul. Operators should also utilize the same ingredients across several dishes in order to use them up faster which will make stocking them more cost-efficient.
4. Don’t Forget to Invest in…
Versatile mobile utility carts! How can these be crucial to operators in creating an organized and simplistic storage routine for the back-of-the-house? In more ways than one. Having a portable storage stainless steel cart can do wonders for an operator’s staff during transport and efficient stocking of food supplies. Let’s break it down!
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Haul Heavy Loads with Durable Stainless Steel Construction
A Lakeside Tough Transport Utility Cart such as the 943 can haul up to 1,000-Lb. while maintaining a straight line during transport. This Lakeside cart makes hauling new products in and spoiled products out a breeze. This portable storage cart is a time saver by limiting the amount of trips an operator’s back-of-the-house staff will have to make from point A to point B.
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Ready to Roll Right out of the Box
It’s no secret that many foodservice operation’s back-of-the-house are short on space with many people. With the Lakeside 944 Tough Transport Utility Cart, maneuverability in even the tightest of spaces is ultra smooth right out of the box. This stainless steel cart’s all swivel extra-load, no-mark polyurethane rear casters help back-of-the-house staff get around quick and easy when hauling heavy loads.
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Easy to Clean and Corrosion Resistant with Multiple Shelves
The stainless steel on a Lakeside Tough Transport Utility Cart is not only easy to clean, but has multiple spacious shelves that absorb impact and haul more at once. Take for example the Lakeside 949. This portable storage cart has three deep well shelves to maintain item stability during transport, while its stainless steel construction helps an operator’s back-of-the-house staff save time and stay organized with easy cleanability. This Lakeside cart is the ultimate time and money saver for an operator’s back-of-the-house staff!
Help an Operator Complete Their Back-of-the-House Storage Checklist
Let’s review that checklist one more time…
Develop and Maintain an Ergonomic LayoutKeep Inventory OrganizedRegularly Throw Away Waste- Invest in Lakeside Tough Transport Utility Carts…
To assist an operator in their quest for the most efficient back-of-the-house storage equipment, click ‘Complete Checklist’ to see more!
