Back of House
Now that you know how hiring mistakes can have a negative impact on your business, let's dive into the back-of-house first!
Proper restaurant staffing within the back-of-house team is vital to a restaurant's success -- there's a good reason why so many owners also run their own kitchens. Not only does the food have to be excellent, it also has to be consistently-prepared in a timely manner. The kitchen has to withstand peak hours and dig out of the weeds night after night. It's notoriously a high-stress environment, so managing restaurant staff for the back-of-house should be a top level priority.
How can you tell if it's time to reboot your back-of-house team? Well, the good news here, is that there are some simple ways to spot a weak back-of-house as long as you know what to look out for!
Here are the top 6 signs:
- Poor or incorrect dish preparation - are dishes being brought to the table in disarray? Are customers sending back orders that weren't as expected in the menu?
- Dishes frequently being sent back, having to be remade.
- Inconsistent preparation - do uniform items look completely different each time they're made? Is the pizza crust undercooked on one half and overcooked on the other?
- Poor timing - is the entree is ready before the sides, so the entree gets cold while the sides are being prepped?
- Slow service - this compounds during peak times. At its worst, the kitchen may stop sending dishes out altogether.
- Health code and sanitation issues - is your regular inspection with the department of health a nightmare? Are glasses being sent out with lipstick marks on them from the previous customer?
Spotting the issue is the first step - once you've seen these tell-tale signs, moving forward with restaffing and hiring the most effective employees is the next challenge. But first we need to assess the front-of-house team!
Learn how to spot challenges with the front-of-house team.