How to stock a commercial kitchen in December

December is one of the busiest times for commercial kitchens. If you don’t prepare in advance, you will not be able to offer customers your best service, and you may lose money.

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Online systems

Online systems allow customers to reserve tables and potentially even order food in advance. This means you know likely numbers, and can prepare accordingly. You can also ensure you take deposits early.

Kitchenware

Part of commercial kitchen installation such as that offered at https://www.targetcatering.co.uk/commercial-kitchen-designers is ensuring that you have the right equipment for all your business’ needs, but you may need to stock up on cutlery, crockery, pots, pans, tablecloths and more to account for extra customers. Again, this should be done before December.

Food

You may be changing your menu to include more seasonal dishes, which means more ingredients. Stock up on staples such as flour and butter, which will be needed in greater amounts than normal, but also any unusual additions.

Staffing

More customers and more meals mean more staff are needed. Communicate your requirements clearly and arrange shifts in advance to make sure everyone knows what is expected and no one is overworked. Generous bonuses can help.

Hygiene

It is hard to maintain normal hygiene procedures when a kitchen is busy. A deep clean at the start of December can help you prepare, then make sure you have enough janitorial supplies to meet the increased demand.

Preparation is key to ensuring that the Christmas rush does not overwhelm your commercial kitchen. That means planning far in advance of December.