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Last updated on 2024年8月12日

You're facing unexpected rushes in your kitchen. How can you adjust schedules to avoid staffing conflicts?

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In the dynamic environment of a bustling kitchen, unexpected rushes can throw a wrench in the smooth operation of culinary services. As a culinary manager, you're tasked with the challenge of maintaining order amidst chaos. Adjusting schedules to avoid staffing conflicts is critical to ensuring that your kitchen can handle sudden increases in customer volume without sacrificing quality or efficiency. This article will guide you through strategies to manage your kitchen staff effectively during these unpredictable times.

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Michael Hooks

Managing Partner at Bonefish Grill

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1 Flexibility First

When you're blindsided by a sudden influx of customers, flexibility is your first line of defense. Consider cross-training your staff so that they can perform multiple roles efficiently. This approach allows you to shift resources where they're needed most without being constrained by rigid job descriptions. For example, a prep cook with experience on the grill can step in to assist when that station becomes overwhelmed. By fostering a team-oriented culture where staff are prepared to adapt to various positions, you can quickly realign your workforce to meet the demands of an unexpected rush.

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Michael Hooks

Managing Partner at Bonefish Grill
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The simple answer is a the FOH schedule should match the BOH. Balance the schedule and cross train a Dishwasher to slide to line and best option you have without going on a false wait.

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Karenn Vanderdys Ayala

Experiencia al cliente, Dirección, Gerencia y Logística Operativa de Restaurantes, con Asesoría Gastronómica y en Hospitality Service
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Puedes aplicar la "Técnica del Semáforo", ganándole cocina unos 20 minutos. Necesitas entrenar a tu staff en comunicación asertiva al cliente, para darle aviso de esa peque?a demora, pero que viene de la mano de una cortesía por parte de la casa. Esto se debe hacer guiando al cliente a su mesa, así logras mantener la venta, tienes a un cliente que ha sido tratado con respeto al decirle la verdad, mientras logras solventar la situación en cocina. Técnica del Semáforo: Verde: puedes atender con confianza en tiempos. Amarillo, tienes 20 minutos de demora (es tu ventana posible de seguir vendiendo sin causar un colapso). Rojo: aceptar que no estás en capacidad de poder atender a tus clientes, es preferible ofrecerle la disculpa correspondiente.

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Walter Lowe

Cheddar's Scratch kitchen
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Cross training is the key! Having a versatile staff is invaluable! Being able make this transition seamlessly as possible can save you valuable time with your guests and create a experience that your guests will always remember! Without putting extra stress on your BOH team!

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Brad Glazer

REALTOR?
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When faced with a sudden surge in customers, having a flexible and cross-trained staff is essential. By empowering employees to take on multiple roles, you can easily reallocate resources to where they are most needed without being limited by strict job descriptions. For instance, a prep cook who can also work on the grill can step in to help during busy periods. Cultivating a team-oriented environment where staff are willing to adapt to different tasks allows for quick adjustments to meet unexpected demands.

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2 Staff Buffer

Creating a buffer in your staffing schedule is an invaluable strategy. This means scheduling a few extra staff members for each shift who are on-call to handle sudden increases in workload. These team members can be utilized in any area of the kitchen that requires immediate support. The buffer doesn't have to be large—just one or two additional employees can make a significant difference. They can be given tasks that are lower priority during slower periods, ensuring they're not idle, but can quickly switch to high-priority tasks when the rush hits.

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Walter Lowe

Cheddar's Scratch kitchen
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Yes in my organization, this is known as a Rover! One who can rome and assist others, While also performing specific duties,!

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3 Communication Channels

Clear and efficient communication channels are essential for managing unexpected rushes. Ensure your team knows how to quickly disseminate information about customer volume changes. This might involve a simple signaling system or a quick team huddle to redistribute tasks. The key is to establish protocols in advance so that when the time comes, everyone knows how to respond without confusion. Implementing technology such as kitchen display systems (KDS) can also help streamline communication and keep all staff on the same page.

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4 Analyze Patterns

While rushes can seem unpredictable, often there are patterns that you can identify and plan for. Analyzing historical data on peak times and customer flow can reveal trends. Maybe there's a local event that consistently brings in more patrons or a particular time of day when rushes are common. By understanding these patterns, you can adjust your staffing schedules proactively, ensuring you have adequate coverage during these known busy periods and reducing the impact of unexpected rushes.

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5 Proactive Training

Investing in proactive training sessions for your staff can pay dividends during unexpected rushes. Conduct regular training to ensure all team members are up-to-date on the most efficient practices and can handle multiple tasks if needed. This training should also include stress management techniques, as remaining calm and focused during a rush is crucial for maintaining a productive kitchen. Well-trained staff are more confident and capable when it comes to adapting to sudden changes in pace.

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Prateek Bagri

Promoter @ K.S Foods | 2x Founder | Restaurateur | Indian Sweets Manufacturing & Distribution | Growing F&B Brands to ?50L MRR
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Kitchen rush is an every weekend situation for us. Whenever someone new joins our team, be it in the kitchen or on the floor, we try to train them in the SOPs as quickly as possible. They are taught how to handle a packed restaurant, order delays, guest entertainment, how to handle Delivery orders. Dine In has always been our priority. The restaurant manager proactively informs the online aggregators if the KPT is long; the aggregators can appropriately update the delivery time on their app. At the end of the day team is congratulated for their hard work.

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6 Dynamic Scheduling

Lastly, consider implementing dynamic scheduling practices. This involves creating schedules that can be adjusted on the fly based on real-time conditions. It requires a bit more effort and flexibility from both management and staff, but it allows you to allocate human resources most effectively as customer volumes fluctuate. Utilize scheduling software that can be updated quickly and accessed by staff members so everyone is aware of potential changes. This way, you can scale up or down as needed without causing staffing conflicts.

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You're facing unexpected rushes in your kitchen. How can you adjust schedules to avoid staffing conflicts?

1

2

3

4

5

6

1 Flexibility First

2 Staff Buffer

3 Communication Channels

4 Analyze Patterns

5 Proactive Training

6 Dynamic Scheduling

Culinary Management

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You're facing unexpected rushes in your kitchen. How can you adjust schedules to avoid staffing conflicts?

1

2

3

4

5

6

1 Flexibility First

2 Staff Buffer

3 Communication Channels

4 Analyze Patterns

5 Proactive Training

6 Dynamic Scheduling

Culinary Management

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