The process of running a small business that serves restaurant food can be challenging during situations when hundreds of guests order meals. If a business doesn’t have a lot of employees, basic service tasks become very time-consuming throughout the busiest hours. However, there are ways to maintain a high level of customer satisfaction during these situations. The key to success involves cooking popular meals in bulk before many guests arrives. In order to accomplish this task effectively and efficiently, proper tools will be needed, such as a ribbon mixer and commercial-grade blending equipment.
Use the Freezer
If a freezer is equipped in your kitchen, consider cooking and freezing a few menu items a day in advance. Many foods freeze well and taste great after they’re defrosted, which is why most chefs prep, cook, and freeze:
Place Food in Muffin Pans
When cooking menu items that are usually served in small portions, prep everything the traditional way. Then, after the food cools, store different portions in multiple muffin pans and freeze them. Efficiency will increase dramatically when guests order these menu items because the compact size of each portion will speed up the reheating time.
Flash Freeze Messy Food
Food that’s that can be easily spilled should be flash frozen. Messy items don’t freeze well the traditional way because the main components are usually fused during the freezing process. The most common items that can be flash frozen are:
- Cookie dough
- Burger patties
When preparing these foods for the freezer, place everything separately on a sheet pan. Then, freeze the food until the edges harden. After this happens, place all of the items close to one another in an airtight container and continue the freezing process.
These techniques can boost efficiency in a typical restaurant environment because the cooks will spend less time prepping and cooking meals. Families can implement these procedures as well during situations that involve a large menu. However, productivity may decrease slightly in residential environments if regular mixers and blenders are used instead of commercial-grade equipment.