Filter 3 Compartment Sinks To Maximize Commercial Kitchen Efficiency

Filter 3 Compartment Sinks To Maximize Commercial Kitchen Efficiency

Your commercial kitchen is a bustling space where time and space are valuable resources. Orders have to go out quickly to keep customers happy. Staff needs to be precise with their movements to prevent any spills or accidents.

In order to maximize efficiency, it is essential to have systems in place that allow your staff to work quickly and effectively.

Optimize Your Workflow

The first step in maximizing efficiency in a commercial kitchen is designing a kitchen layout that allows your staff to move around easily and quickly. Make sure that the kitchen is organized logically so that your staff can find what they need quickly. This will help to reduce the time your staff spends walking back and forth, which can save you a lot of time in the long run.

Another important thing to think about is organization. This means ensuring that all equipment and supplies are stored in the most accessible locations. Even if storage is tight, there are several ways to make sure your kitchen continues running smoothly. Food should also be placed in the correct areas, following the first in first out system of use.

For frozen products, the right placement helps make sure everything is safe from cross-contamination.

Train Your Staff

Your staff is the backbone of your commercial kitchen, and training them properly can help to maximize efficiency. Make sure that your staff knows what is expected of them and how to perform their tasks efficiently. Provide them with the necessary training and resources to help them succeed. Encourage open communication, and be open to feedback from your staff.

Employees should be trained in kitchen and social etiquette. Greeting customers early and politely helps establish your eatery as caring about its customers. Staff should be able to communicate fluently with patrons, which helps them get orders out faster.

Make sure that any new hires know the proper layout of the kitchen. Knowledge of where everything is at means less time searching for a specific product. With the proper training, everybody is able to help solve problems when food needs finding.

Clean As You Go

If you keep up on your cleaning throughout the day, then you won’t have a giant mess to tackle at the end of the night. Developing best practices like “full hands in and full hands out” mean that your staff isn’t wasting any trips and they’re always either taking food out to customers or bringing empty dishes back to be cleaned.

You don’t want your staff running around like their hair is on fire, but they need to have a sense of urgency. Necessary tasks such as cleaning, ingredient prep, or material prep help cut down on unnecessary downtime. During off hours, employees can accomplish these tasks to have them done before rushes.

While customers will continue to eat throughout the day, cleaning your establishment in between lunch and dinner rush keeps everything clean for your customers. “If you have time to lean, you have time to clean” is a mantra of most restaurant managers.

You should also focus on keeping your kitchen clean throughout the day. By constantly sanitizing used areas you are able to fight illness and cross-contamination. In turn this improves the overall quality of the dishes being prepared. Grease should also constantly be cleaned to prevent a fire hazard.

Prepping In Advance

Prepping in advance is an excellent way to maximize efficiency in a commercial kitchen. This means preparing ingredients, sauces, and other items ahead of time. This can save you a lot of time during the actual cooking process.

If your kitchen uses recipes that require chopped or smaller ingredients, establishing a system of mise-en-place will allow you to have everything ready to cut down on cook time. If your restaurant rolls silverware, your front of the house employees are able to use their downtime to get all their side work done to get the dining area ready before the next lunch or dinner rush.

Monitor Your Inventory

Monitoring your inventory is essential in a commercial kitchen. This means keeping track of your ingredients, supplies, and other items. It’s important to know what you have on hand and when you need to order more. This can help you avoid running out of important ingredients during a busy shift.

Food waste can be a major drain on efficiency in a commercial kitchen. Employees have to constantly make sure product winds up in the trash instead of the garbage disposal. Clogs lead to overflow, which in turn requires repair.

There are several ways of going about cutting down on commercial food waste, as explored here.

Use The Right Equipment

Finally, make sure to use the right equipment. The right equipment can help you save time, energy, and money. Make sure that you have the right equipment for the job, and that it is in good working order. Equipment that is outdated or in poor condition can slow down your workflow and lead to mistakes.

This includes not only appliances like stoves and ovens but also smaller equipment like knives and cutting boards. Investing in high-quality equipment can save time and improve the quality of the dishes being prepared.

One of the best ways to invest is making sure your plumbing is safe in the long run. The last thing you need in the middle of a busy lunch or dinner rush is having clogs in your 3 compartment sinks that create a bottleneck in the dishroom and grind things to a halt.

Keep Your Commercial Kitchen Running Smoothly

Preventing kitchen plumbing problems in your commercial kitchen from clogged 3 compartment sinks has a simple solution: The Drain Strainer™

The Drain Strainer™ can help you avoid issues with what gets put down your drains. 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 kitchen’s 3 compartment sinks that can clog them.

If you want to avoid issues with garbage grinders that are leaking or have burned out motors, The Drain Strainer™ is an effective and affordable commercial disposal alternative.

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 the 3 compartment sinks in your commercial kitchen running smoothly.

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