As a Operation Manager, my take on it, are: -will establish & encourage team for a clear, constant communication between kitchen staff, waitstaff, and management. -be prepared for work optimally before peak hours to reduce workload during rush times. -will effectively schedule enough skilled staff for peak hours to handle the increased volume efficiently. - will introduce a well-curated menu with items that can be prepared quickly and consistently. - will encourage to implement proper order sequencing to prioritize and manage orders. - will monitor kitchen performance to identify and resolve bottlenecks as they arise. - will advise kitchen team to delegate tasks appropriately to keep operations running smoothly.

The 5 P’s Proper Preparation Prevents Poor Performance. There’s 5 parts to my restaurants day. 3 have no real business attached to them. Opening / Lunch / Mid Day/ Dinner / Closing . Of course theres business all day long but Lunch and Dinner are your two Rush times. If you don’t have the staff trained and working during those other three times, usually when mishaps occur during rush times, invariably it tracks back to not preparing correctly. I see it all the time, restaurant staffs usually pouring during the prime times, but the other times? Not enough discipline.

When a dinner rush is about to crush your kitchen, that is when you need to step in as a manager to guide them through it. Help navigate each order to ensure every table gets their meals together. Make sure all modifications are read and understood. All meals are executed to perfection. Any return orders will send the kitchen and staff in a tail spin. Showing the staff you are there to help will bring the team together and make them stronger in the future.

Absolutely! Efficiency in the kitchen is key during peak hours. Streamlining the menu, clearly defining roles, and establishing seamless communication between the front and back of the house are all critical components for success. In my experience, I've also found that having a well-stocked "mise en place" (prepped ingredients) at the start of the shift can significantly improve efficiency. Additionally, cross-training staff on multiple stations creates flexibility and allows for seamless adjustments during busy periods.