BRINGING OPERATIONAL IMPROVEMENTS TO COMMERCIAL KITCHENS
The term operational excellence is generally defined as the practice of making continuous improvements across business functions, operations and people to enable new efficiencies. This can include everything from how organizations procure products, to how they manage inventory, to how they allocate staffing resources.
When strategically enacted, this excellence can improve revenue, lower operational risk and decrease expenses. Bringing operational best practices to commercial kitchens can also make buying, preparing and serving food more efficient without compromising taste.
The best practices include optimizing cooking processes to be faster, utilizing GPO buying processes to ensure competitive food purchasing and modernizing inventory replenishment for automatic item reordering when product levels fall below predetermined amounts. Some changes, resulting from operational improvements, can enable kitchens to maintain or improve their level of production, but with less waste and without adding more staff.