How to achieve operational efficiency in the commercial kitchen

Commercial kitchens and restaurants should aim to achieve efficient operations driven by practical and sustainable processes. Every day, chefs and commercial kitchen managers must consider various aspects such as food safety, timeliness, and cleaning procedures while still providing high-quality meals to customers. 

A critical path to success for kitchen managers and chefs is considering sustainability when developing daily processes. By considering factors such as reducing food waste, monitoring the performance of appliances, and implementing efficient food safety processes, businesses can enjoy more profitable operations.

Reducing food waste

Reducing food waste is one of the most effective ways to operate more sustainably and is intrinsically linked to food safety. Implementing a comprehensive food labelling system can help to reduce food wastage. Importantly, pre-printed food labels save time that would otherwise be spent writing dates and times, reducing the chance of human error due to ineligible handwriting or inaccurate data entry, which would otherwise result in the disposal of the foodstuffs. Likewise, by adopting the FIFO (first in, first out) system utilising Use by/ Use first labels, chefs and commercial kitchen staff can quickly identify which foods and ingredients must be used first when preparing meals, therefore minimising food spoilage. This saves time and money as replacement orders do not need to be made.

Monitoring appliance temperatures

Investing in high-quality commercial kitchen supplies also helps to ensure the long-term viability of a commercial kitchen. Importantly, appliances such as refrigerators and freezers should be monitored regularly to ensure optimal performance. Thermometers particularly designed for regular temperature control tests of each appliance, such as the Fildes Food Safety Fridge/Freezer Alarm Thermometer, allow kitchen employees to monitor the appliance’s internal temperature accurately. This ensures that any errors are identified quickly to avoid wasted energy and food due to an extended heating or cooling stoppage.

Utilising reusable commercial kitchen supplies

Single-use commercial kitchen supplies can harm a businesses profitability. By using high-quality reusable commercial kitchen supplies, kitchens can limit the amount of waste sent to landfills while reducing costs in the constant purchasing of items. An obvious kitchen item that can be replaced are single-use plastic storage containers. The Fildes Food Safety microwave storage containers are an ideal solution, with various sizes available ranging from 900ml to 2 litres. 

Fildes Food Safety offers a variety of high-quality commercial kitchen supplies that chefs and commercial kitchen managers may use to create sustainable food safety processes, ultimately achieving operational effectiveness while remaining safe. Browse the range via the Fildes Food Safety website.


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