Restaurant kitchens are always busy: ingredients everywhere, pots and pans banging, stove flames burning furiously, cooks and servers running around. It can be hard for restaurant owners to imagine adding even more action to their kitchens--which is why many are hesitant to take on delivery orders. However, delivery is an immensely profitable opportunity that shouldn’t be overlooked because of kitchen craziness. There are certain ways to optimize and organize a kitchen for delivery that will allow restaurants to easily take on these extra orders.
Restaurant owners should have three spaces in their kitchen for deliveries: an area for receiving orders, an area for making the dishes, and an area for packaging and finishing orders. However, these three stations don’t necessarily need to take up their own physical space; rather, they can be merged into a restaurants current flow. For example, receiving delivery orders can be integrated into the restaurant’s point-of-sale system, and delivery food can be prepared in the same area as in-house orders.
The most important thing is for restaurants to keep each area organized and running smoothly. Here are some tips on how to optimize each specific area:
By incorporating each of these tips, owners will be able to keep their kitchens and restaurants running smoothly--while also allowing them to serve additional customers outside of their restaurant!