A good prep system provides a method for keeping the right amount of prepared product on hand while ensuring proper dating and product rotation. Having an effective daily prep system is one of the most important parts of kitchen management because it provides the kitchen production line with the necessary amount of product to fill orders during service periods.

A reliable daily prep system also helps in controlling food cost as well as ensuring the highest quality and freshness for your recipes.

In a recent webinar, RestaurantOwner.com’s Chip Romp discussed several of the following essential components that make up a high-functioning restaurant prep system.

• Standardized recipe manual. To serve great food, you must first have great recipes and people that know how to follow them. The Recipe Manual is the cornerstone of every restaurant kitchen and it provides a method for achieving consistency in every meal served.
• Organized storage areas. Organized stock rooms and walk-in coolers make it easier to count product and rotate it.
• Daily count procedure. Make smarter, more informed decisions of what and how much to prep and order using a daily count and setting build-to-par levels.
• Daily prep posting. Use a prep board or clipboard with preprinted forms that are easy to fill out. Use a separate prep list (or areas on the list) for each station.
• Portion control resources. Proper measure is essential to predictable cost and consistent menu quality. Another very important part of prep is to pre-portion whenever possible. Pre-portioning of menu ingredients helps to speed up the service and control the cost.
• Product dating procedure. Proper dating and rotation of prepared product promotes higher quality and food safety. Labels should include product name, date and time prepared, and by whom.

If your restaurant does each of these best practices really well, chances are you have a very good restaurant. If not, there’s no better time to start improving than right now.

Implement one or more of these preparation practices and your guests will enjoy a better dining experience and you’ll see better financial results as well.

Source: RestaurantOwner.com