Here you’ll find operational tips and advice on matters like plate optimization, fryer oil management, and a whole lot more designed to help you run a smoother, more efficient and profitable business.
Mix it up: Consider mixed dishes with more cost-effective ingredients (e.g., diced potatoes, fries and onion rings).
Portion control: Enforce proper and consistent use of measuring tools (e.g., weights and scoops) when preparing plates with ingredients such as potatoes.
Back-up: Seek product that reduces food preparation in the back-of-house (e.g. seasoned homefries).
Schedule smart: Track restaurant activity to make optimal use of your team and avoid overbooking.
Time well spent: Focus staff energies on value-add activities (e.g., plating and presentation) over time-consuming tasks (e.g. chopping vegetables). Using McCain® frozen products can also help in this regard.
Track trash: Keep a waste chart to see what foods are being thrown away or handled incorrectly.
Chill out: Consider stocking frozen foods, which last longer and allow more product utilization compared to fresh.
Team effort: Form a “waste team” and empower staff to do their part to minimize waste.
Go FIFO: Implement a “first-in, first-out” policy for perishable foods.
Water, heat, oxygen, light and particulate build-up all contribute to the breakdown of oil. To optimize the quality and consistency of your finished product, maintain your fryer by following these tips.
1. Limit “thermal abuse” of oil by switching your fryer on no more than 20 minutes prior to service, and switching it off immediately upon closing.
2. During slow periods, reduce fryer temperature to 100°C (212°F). From this point, it should take no more than 5 minutes for your fryer to reach cooking temperature again, but run a test just to be sure.