After about thirty years of experience in the restaurant business, where I was able to manage several business entities as an owner, I created a working method that I now consider very valid and practical and above all effective.
The RAB
“Restart Business Again”
Thanks to this method, the achievement of objectives is assured, more and more new ideas are needed to restart a business or to open a successful one.
GOALS
Standardization
of the dishes and production processes, the infinite replicability of the courses, the product always as the chef wants.
Training
to reduce the margin of error.
Organization
ad hoc, that is, organizing your own kitchen, services, timing and staff.
Food Cost
food service preparation costs, weight loss, waste…
Stress and Energy
the stressful work in the kitchen, the difficulty in coordinating the staff, the poorly managed hours in the laboratory, the bad use of equipment.
To build loyalty
customers thanks to the strengthening of the offer.
Business
increase the “margin” on the proceeds.
Skills
improve existing ones and form new ones.
Diversify
create unique and original proposals.
Create Team
no more different sectors, but a single team with the same goal.
The method
Primary meeting with the client to identify the work to be done.
Focus on the client's priorities.
Study of the current situation.
Analysis of all departments, not just the kitchen.
Creation of the company skills map.
Assigning roles within the team.
Make the client aware of errors.
Proposal for the new intervention plan.
Identify and customize existing recipes and dishes.
Creating the new menu.
Planning the organizational layout of the kitchen and possibly the dining room to best manage “time” and supplies”.
Support activities in supplier selection.
Kitchen set-up proposals with the possible implementation of recovery equipment; it is understood from now that these proposals are purely indicative and in any case do not include any activity related to the design and/or installation.
Warehouse management.
Optimization of production processes.
Technical tests of dishes and service simulation.
Standardization of production processes and development of work instructions for operators.
Training of the client and staff on new production processes and menus.
Specific training on modern cooking, conservation and food regeneration techniques.
Possible extension of the basic activity to the extra services of takeaway, catering and banqueting.
Practical support in starting the place with my presence.
Delivery of guidelines to ownership and employees.