Kitchen Assesment
-What to expect from our kitchen assesment-
We will tour your kitchen and examine all areas of BOH operations. We will examine the walk-ins and coolers, the dish area, the trash area, the prep kitchen, and the line. We will look for ways to improve organization and create a cleaner and more aesthetically pleasing work environment. We will review your kitchen systems and look for areas to improve. We will provide a detailed findings report with suggestions on how to improve your operation.
-Examples of observations after a kitchen assessment-
Upon arrival, the prep cooks did not have a clear direction; a prep list was scratched on the whiteboard without clear pars. There were no accompanying recipes, and the few recipes we found written in a journal had no yields
Labeling in the walk-in and coolers were inconsistent, some items were not labeled, and no items had an expiration date.
No tasting spoons on the line, cooks are not tasting sauces before serving, and are not having the kitchen manager taste sauces before storing
Cooks are trimming tenderloin and throwing away the chain and tip pieces, the yield could be improved significantly with proper training and secondary usage.
Garlic was in oil at room temperature to be made into roasted garlic. High risk of botulism.
-Cost of Service-
A chef will arrive with your first employee in the morning and stay throughout service until the last employee leaves. The cost of service is $750 for up to ten hours. Each additional hour is $80 per hour. You will receive a detailed assessment and recommendations to improve operations. Travel compensation is required for clients outside of the DFW metroplex.