How to Optimize Efficiency in the Back of House

The restaurant industry is facing a tough labor landscape right now. Ongoing staff shortages, rising wages, and high turnover rates are making back-of-house operations more challenging than ever. And while we often focus on the impact these issues have on front-of-house service, the kitchen crew in the back of the house feels it just as much (if not more) during those busy peak hours.

77% of customers say they can tell when a kitchen is running efficiently based on the quality and presentation of their meals.¹ That’s why improving labor efficiency in the back of the house isn’t just about helping your staff get through the shift; it also directly impacts customer satisfaction.

What Labor Efficiency Really Means

When we talk about efficiency, many people tend to think it’s all about speed. And sure, speed is important, but true efficiency is about working smarter, not just faster.

Inefficiency often creeps in during food prep. This could be from time-consuming tasks, over-prepping ingredients (and creating waste) or even juggling too many raw ingredients at once in a high-pressure moment. These small inefficiencies add up, making it harder for your kitchen to stay on top of orders.

Keep It Simple and Max the Savings

The kitchen hustle can be overwhelming. Why overcomplicate things? Keep ingredients—and prep—simple and easy to execute.

• Reduce prep where you can. Cutting out time-consuming tasks like peeling, boiling and mashing potatoes or cracking eggs can save you time and labor. It may only be minutes per item, but those add up to hours each week and take your focus off of other, more critical tasks.
• Use versatile ingredients. Ready-to-use products, like liquid eggs or refrigerated cut potatoes can be used across your menu. This lets you save precious storage space and seriously simplifies your pantry.
• Maximize yield and time with pre-prepped items. Pre-prepped products are an easy and convenient way to ensure you get the most out of your ingredients and time. Did you know about 20% of a potato is wasted from peeling or cutting out bruises or defects. Using items like refrigerated mashed potatoes that are ready to go, reduces waste and maximizes yield.

Do the Math

Simplifying ingredients helps reduce labor and waste. Plus, every minute saved on prep, and every ounce of food that doesn’t go in the trash adds up to serious savings over time. Compare formats and see just how much you could save your operation with these handy potato and egg calculators.

Explore all of our products, recipes and insights for even more ways to boost success in your operation.

¹ SNAP! Keynote, Labor, Datassential, 2024