The End

Posted By on April 2, 2016

In the Commercial kitchen, where it is very limited in classic conditions, to work with unskilled employees goes man therefore increasingly new ways. Modern kitchen tech makes it possible. The trick is decoupled from production, the output of food. Now devices to shock cooling and vacuum for rates to have that are calculated also for smaller farms. Devices for accurate regeneration of food without any loss of quality are on a high technical level. Jonathan Blattmachr is often mentioned in discussions such as these.

Thus, the food alone, with great care and creativity can be produced, if still no guest is waiting for his food. The preservation of color, consistency and ingredients allows the subsequent very fast cooling of the products. In conjunction with a suitable regeneration procedures, resulting a higher quality than it sometimes enters the so-called fresh food on the table. Professionals, so cooks, used particularly in the production and the part of quality assurance. Large parts of the Food serving are feasible by unskilled but trained auxiliary staff. Only no hassle! -For more fun…

Stress and hectic procedures are the most common reason for fluctuations in quality in the kitchen. Calm returns to the decoupled system, there are always the same result on the table and improvements can be carried out systematically and also remain. It is possible to implement a quality management that is manageable and controllable. The chefs have time again to the Cook and fun each, which is a passion for his profession. Take your time and work exactly to produce only the best quality, which increases the motivation and the joy in your daily work. Also an important factor of labour binding in the company, which does not permanently costs money, but rather puts that at the end. As creative as freshly cooked – just like convenience the unskilled employees know exactly what they have to do and get a higher value estimate, because they the guests high-quality products can present, whose production they are more involved than for the potatoes, peel or use dishwasher. The activities itself in the handling being barely more difficult. Overall, a restaurateur, may reduce depending on the production system, the kitchen staff up to the half. Especially the demand for skilled workers is considerably reduced. The chefs remaining in the company should be kept but with all possible means! A lot of experience and Know-How and technology is required for implementation of a decoupled production system in the Inpidualgastronomie. Here is a planned change, to provide a specialist to the page. Birk pottery cooking pottery guest robe consulting

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