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  • Sourcing and logistics
    • Find a professional and experienced distributor that offers consistency in terms of quality, delivery, and price.
    • Before purchasing in bulk, check the quality of the products.
    • Although the price should be carefully considered to avoid incurring high costs, the quality of products should always be a priority.
  • Inventory management
    • Plan your spending and standard operating procedures wisely to avoid making unnecessary mistakes.
    • Once received, identify the ingredients immediately and store them properly.
    • To maintain ingredient quality, implement the FIFO (First In, First Out) method and check the shelf life carefully.
    • Check your inventory availability and control the usage of food supplies by thoroughly training your kitchen staff to adhere to accurate measurements.
  • Kitchen layout and equipments/appliances
    • Understand the different types of kitchens before adjusting operational and interior design layouts to your needs.
    • Be sure to maintain any cost-saving and efficient kitchen equipment for long-term use.
    • Keep an eye on small details that may seem unimportant but can save you huge expenditures over time, i.e. turn off all electronic appliances after use and create checklists for all kitchen tools and equipment.
  • Division of work
    • Ensure that the allocation of work among staff is according to duty and responsibility.
    • Carefully arrange the workload to maximise your human resources.
    • Employ 40% of your staff during off-peak hours and 100% during peak hours to avoid both overstaffing and understaffing.

Keep in mind that each kitchen staff member has their own capacity to contribute to kitchen productivity. Always ensure that individuals are in their top condition. Remember to pay attention to the details regarding kitchen operation as mentioned to get the most out of these tips!