Running a kitchen can be challenging, especially when you have to run a pub kitchen. A pub kitchen has all the usual difficulties of running any restaurant with extra complications.The processes for running a pub kitchen are similar to those for any other restaurant kitchen; the only difference being that you have to serve alcohol and conform to varying rules of each area you open in. These and other factors mean that owning a pub can be difficult, but it’s a great business if done right.
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Make sure you are honest and open to feedback
This is the hardest thing for me to remember but it’s the most important. It’s never easy to hear someone say they didn’t enjoy their food or that they thought it was too salty or that they think you could do better.It’s often taken personally, but it shouldn’t be – feedback is an essential part of learning and growing as a chef.
You must be able to step out of your personal bubble, detach yourself from your creation and not take things so personally.The more professional you are about receiving feedback, the more valuable it will be. Asking for constructive criticism from colleagues and customers is a great way to improve your menu and your skills as a chef.
Be organized
Running a busy kitchen takes a lot of organization and planning. At the end of each shift, make sure your staff members clean their workstations, put away equipment and ensure that your pass is completely clear of any used crockery or cutlery. It is also vital that you ensure that there are plenty of clean pans, plates and cutlery ready for next shift, and that the fridge has been restocked with fresh produce.
Kitchens need to be kept immaculately clean. Make sure that you have cleaners come in every day to wash down the walls, floors and surfaces, and carry out regular checks on your kitchen to make sure it is being kept hygienic. You can also keep on top of cleaning by asking staff to wipe down their workstations at the end of each shift.
Be calm and organized in a crisis
The ability to stay calm and focused in a crisis is the hallmark of the best chefs. When I worked at the Michelin-starred restaurant Le Manoir aux Quat’Saisons, the boss, Raymond Blanc, would hold a fire drill every month. The aim was to see how everyone would react if there ever was a fire.
During one of these drills, the alarm rang and a siren blared. In kitchens all over the country people are trained to turn off their fryers and stoves, but when Raymond’s siren went off, he told us: “You don’t turn anything off.”
Think about how the kitchen works with the rest of the pub in terms of food pairings
The kitchen is the heart of any pub. It’s where the magic happens. But it’s also where some of the biggest operational headaches can arise.Your pub kitchen needs to cater to a wide variety of needs, depending on the type of pub you own and its location.
The best way to run a successful pub kitchen is to take stock of your current situation and plan accordingly. Here are some pointers for helping you run an efficient pub kitchen:Think about how the kitchen works with the rest of the pub in terms of food pairingsConsider your customer base and what they might be looking for from your menu, work closely with your suppliers to keep up with local demand.
You know your menu – stick to it
The menu is your identity and it’s important to remember that. If you offer a large and varied menu, you’ll dilute your identity.You can have a few specials but these should be an extension of the same ethos. Your chef will have ideas for new dishes but don’t get caught up in chasing the latest food trends or trying to keep up with what’s going on in London.
The pub kitchen has its own character and limitations and it’s important not to lose sight of that. You need an open mind about how you can achieve the best results within those limitations.If you think about it, there are no pubs in London with wood-fired pizza ovens on their rooftops – because they wouldn’t work.
Have a great team behind you
It’s important to have a good team around you in the kitchen, running a successful pub kitchen is hard work and it’s important to have a good team behind you, as well as front-of-house staff that are as passionate as you are about the quality of your food.While it may be a challenge to find the right people at first, making sure that everyone who works for you believes in what you’re doing and shares your passion will make all the difference in your success.
If they don’t understand why things need to be done a certain way — or if they don’t know how to do them properly it will reflect badly on your business and its reputation.You should also ensure that your staff can keep up with the pace of service. I’ve been trained in some very busy kitchens, so I’m used to running at speed — but not everybody is.
Inform staff
I think it’s important for me to let my staff know when something isn’t quite right, but without berating them for their mistakes. It’s about constructive criticism; I want them to feel comfortable enough with me that they can say if something is wrong or if they need help.
Conclusion
Running a pub kitchen is one of the most difficult tasks that one could ever be faced with. Making sure that all the patrons are served the exact meal that they desire and in a timely fashion requires effort on the part of all kitchen workers. The business of a pub will not run smoothly if it does not have reliable support from its kitchen staff.
Running a pub kitchen is hard work, but it all depends on the size. The hardest part would be running one by yourself with no help. You can manage it if you don’t try to do too much at once, keep everything clean, stock orders and make sure everything needed is available when it’s needed, and keep up a good mood.