Operational and Organizational Tools

-Daily prep lists with par levels
-Daily order guides with par levels
-Purveyor order guides with par levels
-Receiving logs
-Individual Station prep lists
-Individual Station inventory grids
-Individual Station schematics
-Station by station menu preparation responsibilities
-Line check and portion control guides
-Waste tracking spread sheet and loss analyses
-Inventory spread sheets and controls (Food, chemicals,
smallwares, alcohol and paper)
-Labor scheduling model
-Creation of bonus plans for managers and key employees
-In house safety checklists to help with new state mandated health codes
-Invoice coding and recording procedures
-Preventative Maintenance schedule
-R&M log and contact reference
-Basic R&M procedures for anyone and everyone

Physical Organization

-Efficient placement of shelving in refrigerators, freezers, and dry storage
-Organization of products on dry storage shelves, refrigerators and freezers
-Placement of cooking equipment and line refrigeration to optimize production and minimize labor
-Chemical storage and access organization
-Efficient placement of server tools and computer systems

Menu

-Review sales mix for all day parts and make menu recommendations
-Fine tune recipes and final preparation techniques as needed
-Create and implement new recipes
-Balance kitchen stations to menu mix
-Identify and specify food specifications for menu