Pizza Today - July 2022 - 28

Prep to the containers you use on
the line
For example, stock pepperoni into
the pans you use on the line instead of
a large container in the walk in that the
cooks need to restock from.
Prep as much as you can ahead
of time
Prep cooks are expensive, you say?
Well, so is wasting time. If your line
cooks have to stop in the middle of a
dinner rush to slice tomatoes, that is
time that they are not in production.
Keep backups of commonly used
ingredients handy
When possible, store backups of your
most commonly used ingredients under
the makeline. Any ingredients shared
between two stations should be stocked
in both stations to eliminate running
back and forth. You can also create an
area in your walk-in that is close to the
door to store any ingredients that either
won't fit underneath the bench or don't
need to be restocked as often. Clearly
mark the area as back stock only to
ensure other items don't add confusion
and clutter the area. Additionally, " use
first " stickers are a great way to help
your team find what they need quickly.
Steps count and not just on your
Fitbit!
Steps take seconds which may not
seem like much, but if your team has to
take 10 steps to the dough cooler, three
steps to the dough table and another
eight to the makeline, this adds up fast.
Think of your kitchen as an assembly
line, keep common stations together as
much as possible and direct the flow of
the product toward the expeditor.
Have a plan!
Have you ever seen a football team
take the field and no one knows what
position they are playing? Of course
not. Aces in their places! Before each
shift, assign positions. You can write it
out or make a line map. In either case,
on any given shift, each team member
28 / PIZZATODAY.COM / JULY 2022
More information please!
Utilize your menu item sales or similar
depletion reports to set up your makelines.
First, identify what your top three
sellers are. Then make a list of the ingredients
in your top three. These are your
most reached for ingredients. Put those
ingredients up front. Any outliers can
go in the back and of course, items that
commonly go together stay together.
Stick to the Menu
Although modifications are common
in our industry, your team should know
which ones are acceptable.
You'll bring your line to a screeching
halt if your sauté cook has to run to the
walk-in to grab eggs because someone
decides they want scrambled eggs in
their 'Boli on a busy Friday night. Every
guest after that will have to wait that
much longer for their meal. Menus and
recipes are the backbone of what we do,
they are the road map for a successful
operation. Ad libbing not only causes
chaos on the line but can wreak havoc
on your food cost and inventory, especially
if your team is using the dreaded
" open food " button.
MISE EN PLACE!!!
For the Love of everything Wholly,
put it back where you found it! Confusion
and chaos are the enemy of speed
and efficiency. If your cooks are wasting
time looking for the " peel " , they will
become flustered and make mistakes.
knows their area of responsibility. Tiffany
is on skins, Joey is on build, Bob
is on ovens and that is where they stay.
Then you can assign a floater who can
move from station to station during
busy times.
Let me hear your chatter!
While some POS systems can fire
items based on preparation times, it is
rare and only somewhat successful. So,
communication about timing is key. If
we fire the pasta too soon, it will die in
the window before the pie on the same
ticket is done.
You can apply this same philosophy to
your walk in and other storage areas. A
place for everything and everything in
its place makes it easy to find what you
need and move on.
Front of the House.
Think of your hosts as the gate
keepers. They control the pace of the
entire restaurant. They have the power
to overwhelm your team or keep things
running at a nice smooth pace. So
often hosts just want to avoid the ugly
of telling guests that they will have to
wait when we have open tables, instead
they slam butts in seats as fast as thy
can. Now we have a full restaurant, and
all of those orders will hit the kitchen
at the same time. Your cooks are white
knuckled - waiting for all of those
orders to flood in.
Wait times can be a matter of perception
but we can control this to some
degree. The clock starts ticking for
your guests the minute they are seated.
Remember that waiting in the " waiting
area " is far more acceptable than waiting
in the " eating area "
Wait times should not only be based
on whether you have open tables, rather
it's more of a matter of timing. Don't
be afraid to pause between seating to
give your servers a chance to give each
guest the service and hospitality they
deserve and keep the flow of tickets to
the kitchen at a steady pace.
Reevaluate Regularly
Menus, guest behavior and technology
are constantly changing. What
worked for me five years ago is obsolete
today. Times change and so must we.
Take time to review your operation.
Get in the kitchen and hop on the line
with your team. Look at the workflow
through a fresh lens and find those little
improvements that collectively will
increase your overall kitchen efficiency
and speed.
MELISSA RICKMAN is co-founder of
Wholly Stromboli in Fort Lupton, Colorado,
and member of the World Pizza Champions.
http://www.PIZZATODAY.COM

Pizza Today - July 2022

Table of Contents for the Digital Edition of Pizza Today - July 2022

Commentary
Digital
Conversation
Mike's Monthly Tip
Man on the Street
Building Blocks
On Deck
Knead to Know
Destination
Makeline Efficiency
Consistency Through Turnover
St. Louis Style Pizza
Summer Cocktails
Inflation Tactics
Rising Stars
Product Showcase
Pizza Today/Yellow Pages
The Marketplace
Reader's Resource
Expo Spotlight
Pizza Today - July 2022 - CT1
Pizza Today - July 2022 - CT2
Pizza Today - July 2022 - Cover1
Pizza Today - July 2022 - Cover2
Pizza Today - July 2022 - Commentary
Pizza Today - July 2022 - 4
Pizza Today - July 2022 - 5
Pizza Today - July 2022 - 6
Pizza Today - July 2022 - 7
Pizza Today - July 2022 - Digital
Pizza Today - July 2022 - 9
Pizza Today - July 2022 - Conversation
Pizza Today - July 2022 - 11
Pizza Today - July 2022 - Mike's Monthly Tip
Pizza Today - July 2022 - 13
Pizza Today - July 2022 - Man on the Street
Pizza Today - July 2022 - 15
Pizza Today - July 2022 - Building Blocks
Pizza Today - July 2022 - 17
Pizza Today - July 2022 - On Deck
Pizza Today - July 2022 - 19
Pizza Today - July 2022 - Knead to Know
Pizza Today - July 2022 - 21
Pizza Today - July 2022 - 22
Pizza Today - July 2022 - 23
Pizza Today - July 2022 - Destination
Pizza Today - July 2022 - 25
Pizza Today - July 2022 - Makeline Efficiency
Pizza Today - July 2022 - 27
Pizza Today - July 2022 - 28
Pizza Today - July 2022 - 29
Pizza Today - July 2022 - Consistency Through Turnover
Pizza Today - July 2022 - 31
Pizza Today - July 2022 - 32
Pizza Today - July 2022 - 33
Pizza Today - July 2022 - St. Louis Style Pizza
Pizza Today - July 2022 - 35
Pizza Today - July 2022 - 36
Pizza Today - July 2022 - 37
Pizza Today - July 2022 - Summer Cocktails
Pizza Today - July 2022 - 39
Pizza Today - July 2022 - Inflation Tactics
Pizza Today - July 2022 - 41
Pizza Today - July 2022 - Rising Stars
Pizza Today - July 2022 - 43
Pizza Today - July 2022 - 44
Pizza Today - July 2022 - 45
Pizza Today - July 2022 - 46
Pizza Today - July 2022 - 47
Pizza Today - July 2022 - 48
Pizza Today - July 2022 - 49
Pizza Today - July 2022 - Product Showcase
Pizza Today - July 2022 - 51
Pizza Today - July 2022 - Pizza Today/Yellow Pages
Pizza Today - July 2022 - 53
Pizza Today - July 2022 - 54
Pizza Today - July 2022 - 55
Pizza Today - July 2022 - 56
Pizza Today - July 2022 - The Marketplace
Pizza Today - July 2022 - 58
Pizza Today - July 2022 - 59
Pizza Today - July 2022 - 60
Pizza Today - July 2022 - 61
Pizza Today - July 2022 - 62
Pizza Today - July 2022 - 63
Pizza Today - July 2022 - 64
Pizza Today - July 2022 - Reader's Resource
Pizza Today - July 2022 - Expo Spotlight
Pizza Today - July 2022 - Cover3
Pizza Today - July 2022 - Cover4
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