Time is often the food industry’s biggest challenge. More than any other industry, it always seems that individuals in the food scene need more than a 24-hour day. The food industry is the ultimate paradox, because the industry is so innovative and passionate about cuisine yet these decision makers and Chefs are behind in the other aspects of the kitchen; involving both the front and back of the house.
Restaurant employees are most stressed during the lunch or dinner time rush. It feels as if customers are stampeding through the front doors, giving the kitchen the feeling that twenty people are breathing down their necks. That situation often has to be dealt with in a reactive way and unless you’re a mind reader, you won’t be able to predict all the correct orders in anticipation for that rush. But other situations allow for a more proactive approach, with real solutions.Read More