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To achieve success in the current fast-paced, omnichannel food ordering culture, a food business should be able to cope with the demand.

 

The omnichannel approach enables restaurants and food businesses to accept orders from various channels such as online, apps and browsers etc. And the influx of orders coming in from these channels will demand swift attention from your team in order to deliver quality, timely. 

With the continuous improvements in technology, ordering in can become easier for people with no regard to hours. Your usual kitchen peak hours will remain to be dependent on what your kitchen offers such as mornings if you typically offer breakfasts as well as lunch and dinner hours.  When orders come in at various sources all at the same time, every hour can be peak hour.

How do you prevent overwhelming your staff and keeping things under control when you have various peak hours?

 

Training your staff to efficiently handle kitchen workflows

 

Ensure that your staff is strategically prepared to manage the rush of orders at all times. Train them so that your bestselling drinks and dishes are prepped in advance to avoid a backup in the kitchen. All of this while ensuring that consistency in flavour is still being achieved. 

When your team and kitchen is capable, you don’t need to shut down specific food ordering channels when handling peak-time restaurant operations. 

 

Hire short term chefs and kitchen staff

 

There will be times despite utmost preparation, that orders may be too much all at the same time. Your chef or any of the rest of the kitchen staff can get sick, or in need of emergency leave.  Chef staffing agencies can be a wonderful resource for when you urgently need chefs and kitchen staff to temporarily fill in any lack of manpower. For very short notice,  short term hire chefs can save your kitchen operation on times or days when you need it. You can hire these professional chefs for a few hours per week. Anytime Chefs understands this stress point and has been providing restaurant owners and venues all over Perth and Western Australia with reliable chefs for short shifts. 

 

RELATED READ:  Going Omnichannel? Here are 3 Quick Things You Need To Know

 

Ensure that proper integration and synching of your ordering systems 

 

The omnichannel approach enables restaurants and food businesses to accept orders from various channels such as online, apps and browsers etc. And the influx of orders coming in from these channels will demand swift attention from your team in order to deliver quality, timely. 

With the continuous improvements in technology, ordering in can become easier for people with no regard to hours. Your usual kitchen peak hours will remain to be dependent on what your kitchen offers such as mornings if you typically offer breakfasts as well as lunch and dinner hours.  When orders come in at various sources all at the same time, every hour can be peak hour.

How do you prevent overwhelming your staff and keeping things under control when you have various peak hours?

 

Training your staff to efficiently handle kitchen workflows

 

Ensure that your staff is strategically prepared to manage the rush of orders at all times. Train them so that your bestselling drinks and dishes are prepped in advance to avoid a backup in the kitchen. All of this while ensuring that consistency in flavour is still being achieved. 

When your team and kitchen is capable, you don’t need to shut down specific food ordering channels when handling peak-time restaurant operations. 

 

Hire short term chefs and kitchen staff

 

There will be times despite utmost preparation, that orders may be too much all at the same time. Your chef or any of the rest of the kitchen staff can get sick, or in need of emergency leave.  Chef staffing agencies can be a wonderful resource for when you urgently need chefs and kitchen staff to temporarily fill in any lack of manpower. For very short notice,  short term hire chefs can save your kitchen operation on times or days when you need it. You can hire these professional chefs for a few hours per week. Anytime Chefs understands this stress point and has been providing restaurant owners and venues all over Perth and Western Australia with reliable chefs for short shifts. 

 

RELATED READ:  Going Omnichannel? Here are 3 Quick Things You Need To Know

 

Ensure that proper integration and synching of your ordering systems 

 

The kitchen staff is responsible for the actual work, but efficient communication and the application of technology is crucial to streamline the process of digital food ordering and to inform the kitchen staff.

If you are working with third-party apps for ordering and delivery services, it is important that you ensure that they are well integrated with your point-of-sale (POS) system. Third-party service apps such as Uber Eats, GrubHub, DoorDash etc. is great for restaurants just starting out, or restaurants that can’t shoulder the cost of starting their own delivery service. These apps also serve as a great marketing tool, because they expand your reach to customers you might never have reached otherwise. Failure to integrate can lead to errors and significant delays for your customers. When the system works efficiently, you avoid errors in menu and quantity, which in turn can help your staff from exerting efforts to correct them. The goal is to implement an integrated, unified approach to food order and delivery management. 

 

Boost your team

 

Your team experiences a high level of stress and when you all go through it, it is easy to see the things that went wrong. However, do not neglect your team by acknowledging their accomplishments. Positive feedback from customers should be relayed to all staff as well as every feedback for improvement. The last thing you need is to be disconnected from the core of your business- your team. Boosting your team’s morale can very well increase overall productivity. 

 

In Summary:

Prepare your staff and kitchen to manage peak hours so that you provide quality meals timely to your customer’s satisfaction. Conduct accurate forecasting, order and store enough ingredients and supplies, and hire professional chefs and kitchen staff to support your business. 

 

That’s it for this week.
As always, Professional Chefs on Call at Anytime!

Ciao for now,
Thomas

 


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