FOOD & DRINK
HOW TO SAVE TIME IN THE KITCHEN
Time is of the essence in the catering kitchen where the food needs to be served hot and where customers are all too ready to complain if their meal is slow to arrive. Jeremy Bennett from Tork manufacturer Essity looks at ways of streamlining food preparation processes to improve efficiency – while also maximising hygiene.
Restaurant kitchens are busy places where all staff members need to be on top of their game.
They need to ensure that every dish is well cooked, attractively presented and served piping hot. Any delays in the kitchen will result in food cooling down or congealing on the plate while diners wait impatiently for their meals to arrive.
Time in the kitchen then, is important, and staff members need to work together seamlessly to deliver an optimal service for their guests. However, cleaning protocols still need to be rigorously applied since any lapses in hygiene could have disastrous results.
Kitchen processes can be sped up with the aid of good organisation. Cluttered work spaces make it hard for operatives to find the right utensil, implement or cleaning wiper when they need it. So commercial kitchens need to be kept tidy and well-organised with a place for everything and everything in its place. This will enable staff members to move effortlessly around the kitchen, carrying out their jobs efficiently. And this in turn will maximise profitability and keep stress levels down.
Hands and surfaces need to be cleaned regularly to optimise kitchen hygiene. Failure to do so could lead to food poisoning, unhappy customers and a significant loss of reputation on the part of the restaurant. And hygiene protocols could be compromised – or even
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skipped altogether – if the right products are not always available to hand.
One study we at Essity carried out revealed that many chefs were typically spending 20-30% of their time on cleaning their hands and surfaces because the appropriate products were not always positioned in logical places and operatives were wasting valuable time hunting them down.
Cleaning and hygiene products should therefore be liberally supplied and soap and paper products should ideally be accessible using just one hand, since the other may still be firmly gripping the frying pan or spatula.
When a spill occurs in a kitchen it is important to clean it up swiftly to avoid issues such as slipping hazards, cross- contamination and food spoilage. And time will be wasted if no-one can lay their hands on a wiper.
Loose paper rolls are often provided for general kitchen wiping, but these are constantly being moved from A to B. This makes them hard to locate when their use becomes critical. So it makes sense to ensure that wipers are located in fixed positions and that they are easy to spot.
The Tork Reflex Single Sheet Centrefeed system has been expressly designed for use in food preparation areas. The Tork Reflex dispenser is now available in glossy black as well as the turquoise and white options and can also be supplied in a portable dispenser.
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