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The night prep line got 3x faster after one menu rewrite
For 2 years I swore our slow prep was just the nature of the dish, 40 minutes of slicing herbs alone every shift. Then last month I sat down with the sous and we cut every garnish down to one chop, one toss, or one pinch. Same crew, same knives, but we went from 90 minutes of prep to under 30 and service actually got cleaner. Has anyone else found that simplifying the plate makes the line faster, or is it just our kitchen culture?
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davidh8822d ago
Did you ever watch someone get proven wrong in real time and just sit there smiling? My buddy runs a small bistro and he had this salad with candied walnuts, three kinds of citrus, and a fried goat cheese thing on top. His prep cook quit and he couldn't find anyone, so in a panic he stripped the plate down to greens, one dressing, one crunch. He was sure people would notice. Nobody did. Tickets actually came out faster because his one guy left could knock out a whole night of prep in an hour instead of three. Sales went up. His stress went way down. So yeah, I don't think it's just your kitchen culture, most plates have too much junk on them and nobody ever eats it anyway.
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