Organization tips from commercial food suppliers in the UK for restaurant businesses

Commercial food suppliers in The UK specialize in providing their customers i.e. restaurant business with a steady supply of products and their services that make their day to day business activities easier. Restaurant businesses especially tend to get stressful and during peak times it becomes difficult managing the operations while also ensuring that profit is made.

Restaurant businesses need organization more than any other business because they tend to make the most money on the busy days and if mismanaged they can tarnish their business on those same busy days. Busy days include holidays and events such as birthdays, New Year’s, Valentine’s Day and the like. During such days taking order and sending them is not enough; the workload can become unmanageable and there are many other activities going on such as decorators, music, expense tracking, orders and billing. Having a system that is designed to unburden the workers and boost productivity is much needed.

Here are our top organization tips to help you manage the stressful days and have a successful restaurant business.

Equipment

In running a business efficiently it is very important that you choose the right equipment. Investing in the right ovens, freezers and the like is important because it would make routine processes faster and when these processes are achieved without a fault, the management can focus on growing in other areas. Not worrying about misplaced orders, heaters not working and bills being manually typed can free up a lot of time which can then be used to implement better strategies.

If you are using appliances that don’t work properly or need to be set for repairs every now and then you are actually wasting precious time. The coffee maker which was sent for repair may have gotten back in a week perfectly functional but a week’s worth of coffee orders have been lost and now there are customers going someplace else for coffee. The coffee maker wasn’t worth the money spent on repair and you could have done so much better, just upgrading to a new and more efficient one. The best thing about upgrading equipment is that you can provide your customers with a faster service. People love when they go to a restaurant and they get prompt service. Ensuring hygiene and keeping up with safety standards is all much easier with upgraded equipment.

Creating workflows

A workflow chart is something all restaurant managers have to make at some point to ensure that chefs, cleaners and waiters know what they are supposed to do and who they have to report to. This will again save time and make day to day activities more efficient. Determining workflows will ensure that there are no conflicts and that the staff members are working efficiently. The customers will, in turn, be happy a well if they are getting their orders on time and the tables are being cleared promptly. Having the workflows that cater to your business and the size of the workforce is the best way to achieve an organized system. Having a clear system can especially be a lifesaver during peak times when the crowded restaurant space is quite stressful.

Managing supplies

As a restaurant business managing supplies and ensuring that the ingredients for all the dishes that your customers love are always available is difficult. This means stocking the pantry with all the right products and keeping an eye out for expiration dates, not to mention getting deal with all the bulk buying. For this reason, so many restaurant businesses get into contracts with wholesale food distributors because they help them manage the steady supply of products and allow them to purchase products in bulk for affordable rates. Having a wholesaler on board can relieve the restaurant manager of the responsibility of grocery shopping and delegating it to another business that has the expertise and resources to do it better. This, in turn, will allow the business to function better on the peak day by having the pantry stocked and organized as well as the expenses related in order.