The Pub Mentor Maximise your Kitchen Efficiency
Do things sometimes grind to a halt? Are customers left waiting for their food and mistakes made with orders? This one-day course looks at every aspect of kitchen service. It covers front of house procedures, taking bookings, ergonomic kitchen layout and menu design.
- An efficient setup – the working triangle
- Goal setting and targets
- Motivating and incentivising your kitchen team
- Menu design for maximum efficiency
- Taking control of your call order system
- Bookings and table service for efficiency
- Balancing your food offer with your facilities and skills
- Choosing a signature dish
- Special menus and Sunday lunch
The course is delivered at your pub in order to tailor its contents to your specific needs.
Cost: £350 +VAT
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