A case for scratch cooking in chain restaurants?

I have been fortunate over the last year to have had a successful group of clients in the restaurant industry. One constant I continue to notice when working on brands with great longevity is that they have been and are still all about the food they produce. One client has three locations that have been in their family for 70 years, and they still scratch cook everyday. Could they take short cuts, sure but their multiple generations of guests would notice.  At three locations it is much easier to scratch cook than at three hundred but it can be done. What is the key to executing consistently? One thing is straight forward recipes that are easy to make and deliver amazing quality and taste. The other secret ingredient is the long tenure of the employees. When you have kitchen managers that have been there 22 years it makes a huge difference in the ability to deliver great food. People and the culture of hospitality and “real” cooking continue to be the most important difference I see between brands that are winning right now and those that are struggling to survive. I have another client with over 100 locations and their brand again is over 50 years old. They scratch cook both in restaurant as well as at their own central kitchen. They have the ability to deliver consistent quality food from both points but the people are still the key. In the central kitchen they have employees that have been there for over 20 years making the soups and dressings day-in and day-out. These folks take great pride in knowing they are delivering amazing food to the restaurants and ultimately the guests. The in restaurant team continues to cook, really cook at least 80% of the menu from scratch. These same people also are long tenured in the brand’s back of the house. I think one formula for success in this current economic environment is the following

Culture + skills + desire = A quality experience that creates an emotional connect with the consumer

Anyone that is able to consistently execute against this formula will win in the long run. There has to be some magic in this formula based on what I continue to see and experience in our industry. It is less about scratch cooking and more about creating a caring culture that embraces teaching a group of employees that will continue to attract the right talent in a tightening labor market. When people are cared for and provided the chance to grow and gain skills we all benefit.  People are the magic and I think this is how we shift and evolve the restaurant industry for the future.

www.jwd-consultancy.com

BOH - Back of the house series - "Right tools lead, to "recipe right" leads to right food"

Over the next few blog entries I will share back of the house tips for improving kitchen operation performance. Each of these lessons can be used in part or whole to make an impact in your restaurant. I hope you enjoy them and use them to teach the next generation of managers that may have not benefited from these experiences.

Right tools lead, to "recipe right",  leads to right food

It is so important to make sure the kitchen team has the right tools to do the job. You don't want to give someone a hammer when what they really need is a saw to cut a broad in half. It is exactly the same in the kitchen, the right tool makes all the difference. In most cases the tools we use in the kitchen are inexpensive and need to be replaced on a regular interval. I am talking about, measuring spoons, cups, ladles, knives, cutting boards, scales and proper storage containers all of these are key to making kitchen work easier for your team.  Let's take a look at the importance of each tool.

Measuring Cups/ Pitchers - these are used for the bulk of the work we have in our kitchens. We use these to measure liquid ingredients all the time, they are graduated in fluid ounces. These do wear out after prolonged use - you need to be able to clearly read the measurement amounts on the side. It is so important to remind your team to pick up the pitcher/ cup and look at it at eye level to make sure the amount is properly measured.

Measuring Spoons - simple to use, should always be considered level fill unless the recipe says heaping. Controls smaller amounts that need to be measured. There is a difference between a teaspoon and a tablespoon (3 tsp = 1 Tbsp.) Note: understanding common measures is a critical skill to getting our recipes right. These can be used to measure dry or liquid ingredients. 

Ladles/ scoops - really help us deliver consistency on the line when we sauce or serve items with sauce on the side. Also they are critical to proper portioning of soup, salad dressing and our flavor systems on crab. The right size ladle should always be used as specified in the recipe. Numbered scoops are key when portioning ingredients for items that require consistent size. The Number on a scoop is related to the number of level scoops in 32 ounces - so a #24 scoop is 24 / 1.33 ounce scoops in 32 ounces. Makes sure the scoops are in good working order since it makes it easier for your cooks to use.

Cutting boards - poly style cutting boards are a great tool, you have two kinds usually- the smaller portable ones and the fixed ones that mount to the front of cold stations.  These need consistent care and cleaning to be food safe. You should be scrapping these boards with a board scraper at least once a month as well as sanitized each shift. These type of cutting boards do and will wear out and not be able to be sanitized after some point. You have to plan and budget to have a replace and rotate program in place. One of the most important steps in the care of these is proper drying. Make sure you dry both sides of these boards and do not stack them when wet. Having enough cutting boards is critical to good productivity as well, it keeps the flow of prep work moving. 

Knives- there should be three common knives in your kitchen, chef knife, paring knife and a serrated knife. All should be in good working order, a sharp knife makes work easier and reduces cuts - especially when used with a sanitized cutting glove. You should budget to replace knives at least once a year, it is a simple way to keep you team happy and productive.

Scales - whether digital or spring style these must be maintained, sanitized and calibrated on a regular basis. Scales are key for larger batch recipes or portioning. They are also important for inventory and receiving of goods. When was the last time you spot checked in coming produce to make sure the weights were correct? Having the right number and size scales also supports good productivity, you don't want anyone waiting to use a scale while some else is using it or worse off not use one.

Storage Containers - that is what they are - even thought some have measurements on them - they are a not accurate measuring devices. When make liquid batches - always measure using measuring tools into the large storage containers. And make sure you have enough lids so you can properly seal the container to maximize the quality during the products shelf life.

And the single most important tool in the kitchen is a thermometer. You need the right one to do the right job, from refrigerator thermometers, oven thermometer, to griddle thermometer but the single most critical is a bio thermometer for taking food temps during a line check. It needs to be clean, sanitized and calibrated to make sure it does its job when you execute line checks through out the day which is the first line of defense to serving safe and wholesome food. 

So it is pretty easy to make sure your kitchen team is set up for success. You should have all of these tools and many others already in your kitchen. Make them accessible to your team, keep them clean and organized to facility execution. With the proper tools, recipes and coaching you should be able to ensure that your kitchen team is operating at a high level and delivering best in class food each and every day.