Back Of House Operations
Optimize Back of House Operations
The Complexities of BOH Operations
While running the back of your house, have you ever run into problems like: High Food Costs; Waste and/or Theft; Inefficient Product Control; Slack Inventory Control; Insufficient Timeliness of Food Preparation; Inadequate Kitchen Layout; Unhappy and Underperforming Staff; Lack of Cleanliness and Organization?
The Togather consulting team will partner with you to create an organized and efficient inventory system, alleviating waste and theft. We will assist you in creating proper inventory levels in relation to cash flow, food costs, and business needs.
Our team will advise you in the selection of quality equipment at the best prices, coordinating delivery, installation, and contractor communication in order to maintain timeline goals. We will work with you to achieve the optimal use of labor dollars to improve the bottom line while ensuring excellent customer service.
Utilizing documentation resources to standardize processes and improve employee accountability and performance, we will also create and implement systems to improve employee satisfaction.
Resources
Key Item Report
High food costs due to waste are often a result of inefficient product control or slack inventory control. Use our key item report to stay aware of your inventory’s most important numbers.
Waste Log
Sanitation Checklist
Temperature Logs
The red tape in the restaurant industry is enough to intimidate anyone! Noting the temperatures in key storage and production areas is crucial to keeping a clean, healthy, and inspectable kitchen. Use our Temperature Log to ensure that you will pass every health inspection.
