Food Services Industry

Every food item has its way of preparation, and they require the kitchen to be arranged in a certain way that’s helpful to prepare a particular dish in less time. This helps to save time and cost. This is why businesses need to have a proper checklist to ensure all preparatory food SOPs are being followed to prepare a food item.

Wobot’s Food Preparatory Checklist comprises tasks that need to be considered by businesses dealing with food. These tasks include different food preparation stages, such as setup, allocation, processing, preparation, and turnaround time of various activities.

The layout of the kitchen is crucial in the food preparation and servicing industry. Therefore, a kitchen with a planned design will lead to lesser delays in preparation and service time.
1. Introduction
Giving the kitchen a good layout is critical to ensuring that the kitchen area is practical and functional. In addition, the kitchen needs to have enough space to be able to maximize its purpose.
2. Process
The kitchen should be planned so that the refrigerated and the dry storage areas should be close to the receiving areas. In contrast, the waste disposal spaces should be kept away from the actual meal preparation areas. In this way, completed meals will be making their way out of the kitchen on one end, and the soiled dishes will come into the kitchen on the other end. By following these methods, not only will you be able to keep the food secure and the kitchen clean systematically, but you’ll also avoid potential confusion and mishaps. Kitchen layout optimization also plays a significant role in easing the burdens of sanitation. Since employees spend a lot of time cleaning the kitchen, optimizing a kitchen for sanitation purposes is crucial.

3. Dos

  • Ensure that you divide the kitchen into different stations to avoid any confusion or mix-up of food orders.
  • Make sure that the cleaning areas are away from where the food preparation area.

4. Don’ts

  • Avoid inadequate planning because that may lead to poor spacing, which will cause problems between the different workstations.
  • Not having a good kitchen layout might lead to increased expenditure as there could be inadequate storage capacity.

Assembly line setup is crucial to the preparation process in food-handling businesses. A well-organized assembly line makes it easier for the person preparing the food to give timely service.
1. Introduction
Assembly lines are instrumental in scaling up orders in the food industry. An assembly line pushes for increased output because it will allow the employees to accept and manage more orders to meet the demands of the consumers.
2. Process
The food industry uses some of the most advanced innovations in the areas of automation. A broad spectrum of different companies that produce food-related products has adopted automated assembly lines that will contribute to overall productivity and efficiency. Since most food services businesses need to fulfill the surplus demands of their consumers, it becomes critical that an efficient assembly line setup is put in place and will function at an optimal level. Assembly lines require machines that can create food with the help of motion control to work at an optimal level. Such tools have to undergo regular cleaning, followed by measuring them for pressure and temperature changes and finally, having them realigned.

3. Dos

  • All surfaces that come into contact with food need to be cleaned and sanitized every day.
  • Pest control methods should be adopted at regular intervals as food items could attract rodents and pests.

4. Don’ts

  • Avoid the processing of different kinds of food at the same time.
  • Do not use improper tools or equipment for the food preparatory processes.

Businesses must understand the time taken by their employees in implementing and completing different food preparatory processes. Knowing this information gives the management key insights into their operations, equipping them with the knowledge to improve their processes.
1. Introduction
Turnaround time is a metric used to evaluate the time it takes for a group of patrons to utilize a table from the time they sit down to the time they pay for their meal and leave.
2. Process
The turnaround tactic is crucial and needs to be executed carefully, which begins with the server welcoming the patron and having them seated as soon as they arrive. According to the industry standard, the server should reach the patron’s table within a minute of them being seated. In this manner, the restaurant is saving valuable minutes wherein customers are just waiting for their server.
Here, the turnaround time will tell how long it took for the employees to complete an order after they have received it. This metric is generally the gap between the customer placing the order and the server serving their food.

3. Dos

  • Behave in a friendly and attentive manner with your patrons.
  • Ensure that you keep up with the fast-paced environment of the restaurant.
  • The server should have an in-depth knowledge of the menu.

4. Don’ts

  • Do not forget to take careful notes of the orders, especially if there are certain specifications or customizations.
  • Do not engage in casual conversations with your colleagues, as that will look unprofessional.

With the help of this task, restaurants can understand if their employees can prepare particular food according to the defined times. In addition, with the insights collected from this task, managers can make critical decisions about their SOP time, efficiency, and worker productivity.
1. Introduction
Having good restaurant SOPs or Standard Operating Procedures in place will ensure defined workflows regarding food preparation. For example, one such SOP is the time it takes to cook and prepare a dish. The implementation of this SOP will allow for the systematic running of the restaurant kitchen operations.
2. Process
Restaurants are expected to deliver meals in an effective and timely manner. Planning and streamlining the food operations will focus both on the restaurant order preparation and table wait time. Understandably, once a customer has placed an order, the food preparation should immediately be set in motion. Each dish will have to be allotted its specific preparation time, and the schedules should be divided accordingly. If one dish is prepared before the other, when it actually shouldn’t be, then it might not remain at its appropriate temperature. If the food is served cold or not hot enough, it might lead to complaints from the customer.

3. Dos

  • Train the staff to prepare meals during peak hours and when there are multiple orders.
  • Modify and manage the preparation time of each of the dishes as need be.

4. Don’ts

  • Staff should not waste time preparing the dishes once they’ve received the orders.
  • Do not spend too much time on dishes that don’t require a great deal of preparation and instead, invest more time and focus on the more complex dishes.