Creating Efficiencies with Improved Line Design & Checks

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By having a well designed line as well as reducing the pan sizes, restaurants can improved their overall efficiecy, reduce their costs and increase the quality of the menu items they prepare for their guests.

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Creating Efficiencies with Improved Line Design & Checks

  1. 1. June 2013 I The Las Vegas Food & Beverage Professional 5www.lvfnb.comLine checks are standard procedures for theExecutive Chef to conduct before each shift. Theprimary purpose is to ensure proper temperatureand quality of the food being stored on the line. Itis also the check for the general layout of the line.This includes utensil assignments and pan sizes.However, the line check process can assist inLQFUHDVLQJ HIÀFLHQF LI LW LV VWUXFWXUHG SURSHUO,Q PDQ FDVHV RSSRUWXQLW IRU LQHIÀFLHQF LVcreated based on the layout of the line.7KH ÀUVW H[DPSOH WR EH DGGUHVVHG LV SDQ VL]HVToo many times the pan size is ignored as partof the layout of the line. Larger pan sizes, foran example, can lead to overproduction andoverstocking. As an example, a 1/3 pan thatis half full may be viewed as being stockedlow when in actuality, there may be plenty ofproduct for the day. The natural response wouldbe to produce more to top off the pan for theday regardless if the production is required.Immediately, the opportunity for greater wasteis created.,Q WHUPV RI ODRXW WKH UHVWDXUDQW PD EHQHÀWmore by placing the smallest pan size possible(1/9) to limit the risk of overproduction andoverstocking. The quality of the product willalso improve due to this practice. Larger pansizes translates to product residing on the line forlonger periods of time. Ideally, smaller pan sizeson the stations should be a goal of the operations.If a product has a higher volume usage than thesmallest pan size (1/9), simply bring up multiplesof the pan. Do not increase the pan size. Thiscreates a new discipline to only make availableproduct as it is needed. It is acceptable to haveon the line three 1/9 pans versus one large pan.The second area where the line check can assistis reviewing the required utensils. The ExecutiveChef should identify the smallest utensil thatis needed for each pan. For example, we haveLGHQWLÀHG WKDW KROODQGDLVH VDXFH LV XVHG LQ WKUHHmenu items that are prepared by the station.The quantities of hollandaise used by the threerecipes are 1 ounce, 2 ounces and 3 ounces. Theline check should identify a utensil of a 1-ounceladle for the hollandaise. If a 2-ounce ladle wasplaced on the station instead of a 1-ounce ladle,it creates the opportunity for over portioning.The menu item that receives an ounce of ladlemay easily receive more than an ounce using a2-ounce ladle. The menu item that is to receive3 ounces of hollandaise may also receive moreas the 2-ounce ladle needs to be used multipletimes to complete the dish. The most accurateladle to utilize for all the dishes is the 1-ounceladle. Depending on the sales volume of themenu items produced by the line, there can bequite a bit of waste occurring. The term “ladledown” is used for these cases, but the practice isnot one commonly used. The same practice canbe applied to other utensils as well (i.e. spoodles,dishers, etc.).The line check process can be used to assist in theenforcement of smaller pan sizes and utensils.This is the opportunity for the Executive Chefto ensure not only the quality of the food on theline, but also that his operation is positioned fora more successful shift. Time should be takento review the layout of the line in great detail.If needed, create a drawing of the line to assistin the plan. To many cases, the line layoutFUHDWHV DQ LQHIÀFLHQW RSHUDWLRQ $Q LQVWDQFHWKH RSHUDWLRQ FDQ WDNH WR UHGXFH LQHIÀFLHQF DQGwaste should be implemented.UHDWLQJ (IÀFLHQFLHVZLWK ,PSURYHG /LQHHVLJQ KHFNVBy Mark Kelnhofer, MBAMark Kelnhofer is the Presidentand CEO of Return On IngredientsLLC and has over 20 years inmanagement accounting experienceincluding ten years in restaurantindustry. He is an internationalspeaker on recipe costing andmenu engineering. He can bereached at (614) 558-2239 andMark@ReturnOnIngredients.com.Why Join JCCNV?Japanese Chamber of Commerce of Nevada works inconjunction with local citizens, businesses, educational andgovernmental partners to support a vibrant internationalbusiness environment, and to improve and nurture businessrelations between Nevada and Japan.You are welcome to attend our many exciting events, andyou are encouraged to bring lots of business cards!! Wealso welcome you to join a committee, check our website,and support your fellow JCCNV members. Please contactus via e-mail, info@jccnevada.com if you have anyquestions or comments.Annual Membership FeeIndividual Membership Fee - $20Corporate Membership Fee - $200(includes 5 membership cards)www.jccnevada.cominfo@jccnevada.com(702) 428-0555(We speak in English and in Japanese!)The line check processcan be used to assist in theenforcement of smallerpan sizes and utensils. Thisis the opportunity for theExecutive Chef to ensure notonly the quality of the foodon the line, but also that hisoperation is positioned for amore successful shift.

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