If you don’t provide high-quality food, bringing people into your establishment is practically impossible. This is the only factor that outweighs all other aspects of service to customers and management of the restaurant. Quality control for food restaurants in the same way as pizza is for cheese. It enhances the final product. This is because quality control measures ensure the highest quality food is served to patrons, which can greatly increase the demand for your restaurant.
In today’s digital world, people type on Google, such as fried chicken Stockport, and read the reviews and visit the recommended food restaurants.
1. Document Ingredients
Each ingredient used in the preparation of an item on the menu must be checked for quality to ensure that the final product is up to the standards. The expectation of a dish turning out stunning even if the ingredients are not up to par or have expired is as if you expect to build muscles when you eat unhealthy food. Record every ingredient you buy, as well as information such as:
- Quantity of items purchased
- Description and composition
- Purchase date
- Date of expiration
- The nutritional value
- Storage needs
- GMO status
2. Diligent Temperature Monitoring
If your raw materials are not kept at the proper temperature can expose them to the risk of bacterial development. This is why temperature control is crucial for restaurants to maintain food consistency. Monitoring temperature continuously is essential to preserve the freshness of food and stop food waste.
3. Follow the Standard Recipes
Recipes are essential for restaurants to communicate to each cook the exact process of creating an item for the menu. This allows restaurants to achieve the ideal taste and texture each time without constant supervision. If a recipe isn’t written down exactly to the T, it isn’t easy to guarantee the same quality over a day.
If you write down a recipe, you can provide your cooks with a recipe template to follow, which decreases the chance of errors during different days of production and helps make the process more efficient. In addition, adding recipes to the software for restaurants will show the expected consumption and reduce the likelihood of buying ad-hoc items. This video will explain how to create recipes and sub-recipes with EagleOwl. EagleOwl software.
4. Find the Right Supplier of Individual Ingredients
One vendor cannot supply every ingredient your restaurant requires. Even if they can provide all the required ingredients, they may not be of the highest quality. Make sure you have your central kitchen staff or storage personnel assess the quality of the ingredients you purchase from various vendors. Be sure to consider your budget when evaluating different suppliers.
5. Define Standards
A crucial step in the restaurant’s food quality is to establish the standards for food quality. This will ensure the safety of food and greatly reduces the likelihood of having a menu item returned by the customers. Set standards for each menu item in the Product Requirement Document to ensure that your staff knows what the final product will appear like.
The Product Requirement Document outlines all the chemical, physical and microbiological requirements that will be used to create the finished product to serve guests. Physical characteristics include sensory properties such as appearance, texture, taste, smell, etc. Specifications such as the shape, size of the portion, and weight are important to be described.
6. Be Aware of Transfers
Because many food restaurants have central kitchens used for food preparation, It is essential to ensure the quality of food is maintained when food is being served across all outlets. Quality control procedures require a higher level of knowledge in packaging techniques to keep fresh and avoid spillage.
Examine the packaging materials to prevent food contamination. Set out the terms your employees must follow to ensure the safety of packaging the various raw ingredients and sub-recipes. This includes loading, transporting, and unloading guidelines at the final location. For example, raw materials like chicken could require cold storage, while semi-prepared food items require packaging that isn’t likely to cause contamination of hot food.
7. Cleanse Your FOH and BOH
The need to provide a clean and clean dining space is a must in 2021. Every aspect of the dining room – from glasses and dishes to the linens must be clean and free of germs. However, cleanliness isn’t just about the FOH only. Your BOH also needs to ensure an excellent hygiene level and no contamination.
8. Make Sure You Are Aware of the Inventory
The most effective method to ensure food quality in the restaurant industry is to keep a precise record of the food purchased and production. When you track the inventory and sales, it’s simple to stay clear of impulsive purchases. Most ad-hoc purchases result in an improvement in the food’s quality due to a last-minute alteration.