Prevent Dishroom Backups With Our Commercial Garbage Disposal Alternative
The stress of a busy lunch or dinner rush can be very daunting for a commercial kitchen operator. Having a big group come in for an event can take this stress to the next level.
Even by having a limited menu that has been determined ahead of time, when a large group of people all show up at once and expect their meals in a timely fashion, there’s a lot of work that needs to go on behind the scenes to make this run smoothly.
The servers have their hands full getting drink orders and bringing the food out. The cooks have a big job making sure the food has been prepped ahead of time so it can be plated quickly.
But if your customers don’t have enough plates, glasses and silverware, everything grinds to a halt if your dishroom can’t keep up with a busy rush.
Despite being out of direct view of the customers, the efficiency of your dishroom has ripple effects throughout the restaurant, especially during peak hours and large events. Ensuring that the dishroom doesn’t fall behind is crucial, as it prevents disruptions and maintains the flow of service.
Preparation Means Perfection
Preventing dishroom pile-ups starts long before the busy night or event. Preparation is key. This involves ensuring that there are enough clean dishes, silverware, and glasses to cater to the expected number of guests. By ensuring that all items are cleaned and adequately stocked ahead of time, the kitchen can accommodate a sudden surge in dishes without getting overwhelmed immediately.
There’s nothing more stressful than needing to bring back dirty dishes from the dining room ASAP so your dishroom can get them washed and they’ll be available to plate food that is ready, but there’s nothing available to serve it in.
Chefs and other back-of-house employees should create prep lists for each dish, outlining when and how each component should be prepared.
This creates a plan of attack during the rush. Which means you’ll need to stock up on essential ingredients and supplies in advance to avoid last-minute trips to the store.
Similarly, cross-train employees to handle various tasks to fill in during peak times. Always schedule extra staff for busy nights and events to handle increased demand.
Extra hands can make a considerable difference, not only in washing dishes but also in the swift organization and distribution of clean items to the kitchen and dining area. Adequately trained dishwashers are efficient and can handle the stress of a busy environment.
Regularly training and retraining staff on the proper techniques and use of dishwashing equipment ensures that dishes are cleaned quickly and to the necessary standard.
In the lead-up to the party, conduct regular staff meetings to discuss roles, responsibilities, and expectations.
A Tidy Kitchen Means No Issues With Dishes
Despite all the preparation, large parties still show up unannounced. By organizing your kitchen efficiently, work can continue to flow no matter how many customers you have.
Keep frequently used ingredients and equipment easily accessible. Designate specific areas to specific tasks to avoid congestion and confusion.
Pre-portion your most used items. Batch cook sauces, soups, and certain proteins. Pre-chop vegetables, portion ingredients, and marinate meats ahead of time to speed up cooking.
Prioritize orders based on cooking times. Ensure that simple dishes are made quickly. This means making sure things like salads go out before steaks.
Workflow and organization within the dishroom itself cannot be overlooked. Dishes should have designated areas based on their type and priority.
Frequently used items like plates and silverware might have a priority area near the dishwasher, allowing them to be cleaned and returned to the kitchen promptly.
Additionally, considering the layout and ergonomics of the dishroom can significantly enhance efficiency. Having rinse, wash, and drying stations set up in a logical sequence ensures that dishes move seamlessly from dirty to clean without unnecessary backtracking or confusion.
Clean Hands and Focused Minds After the Meal
It’s tempting to let the dishes pile up during a busy rush and just wait to tackle them until the end of the shift.
But this approach can lead to lots of problems. Dishes that are stacked up in large piles often fall over and break. Pots and pans that are piled up on the floor near the 3-compartment sink can create a trip hazard as busy kitchen employees are moving around the kitchen often with their hands full.
And most dish employees don’t have a lot of gas left in their tank after a busy rush and it’s daunting to have a giant mound of dishes that need to get cleaned. There’s more of a focus on getting the job done quickly rather than doing it carefully and thoroughly.
Implement a “clean as you go” policy both in the front and back. Bussers should be able to swoop in and clean a table within moments. The back-of-house should be constantly sanitizing after each dish. This prevents cross-contamination and helps your restaurant avoid the wrath of the health inspector.
Dishers have to provide a constant supply of clean utensils and plates. Make sure they are fast without cutting corners on their cleaning. You don’t ever want a customer getting a dirty glass or silverware.
Communication Is Key
After a busy night, hold a debriefing session with the kitchen staff. What went well? What areas that need improvement? This shows you are committed to your staff’s wellbeing, as well as how to run your business better. Let them be open and honest.
Afterward, use the feedback to change how you tackle future events.
Effective communication between the dishroom and other kitchen stations is pivotal. If the kitchen is aware of a temporary shortage in a particular item, they can make temporary adjustments, such as using an alternative dish, to prevent service disruptions.
Conversely, if the dishroom knows about upcoming rushes or large orders, they can prioritize accordingly. Such proactive communication prevents unexpected surprises and helps in maintaining a smooth workflow.
Maintenance and Reliability
Routine maintenance of dishwashing equipment is essential. Equipment breakdowns during peak times can be catastrophic. By keeping up with regular maintenance checks and promptly addressing any minor issues, you can significantly reduce the risk of unexpected equipment failures.
Prevent Dishroom Backups With Our Commercial Garbage Disposal Alternative
During dish washing, food scraps travel down the drain and into the sewer. These food scraps can build up and cause a flood throughout your kitchen causing everything to grind to a halt.
With food scraps, broken dishes, and occasional non-biodegradable trash like straws or plastic wrappers, managing waste becomes an intricate task.
The Drain Strainer™ can help you avoid issues with what gets put down your 3 compartment sinks. No matter how much you focus on employee training, short cuts are always going to be taken and items are going to be put down your commercial garbage disposal that can harm it.
If you want to avoid issues with clogged grease traps or garbage grinders that are leaking or have burned out motors, The Drain Strainer™ is an effective and affordable commercial garbage disposal alternative that doesn’t require the use of water or electricity.
Invented by a former restaurant owner, The Drain Strainer™ can eliminate issues with mangled silverware or dangers from employees putting their hands down the commercial garbage disposal trying to clear out a clog.
Click here to find out more about how our product can keep your restaurant floor drains free from clogs.
Your dishroom plays a pivotal role in the seamless operation of a commercial kitchen, especially during busy periods. By preparing ahead of time, adequately staffing, maintaining an organized workflow, fostering communication, and ensuring equipment reliability, commercial kitchen operators can prevent dishroom pile-ups and ensure a smooth, efficient service.
Let The Drain Strainer™ keep your 3 compartment sinks running smoothly by capturing food solids and avoiding any drain problems.