In this article we are going to look at breakages in kitchens, covering crockery and glassware but also the importance of stock taking to manage cutlery and the infamous ‘tea-spoon epidemic’ that we have in this industry!
Recording breakagesFirstly, we are going to look at tracking breakages of all your plates, cups, saucers, platters and glassware as well as any of your other serving dishes you have (whether they are slate, wood, glass or marble). It is important to create a list that is easily accessible to all the team so that they can write down every time that they break or witness a breakage through faulty shelving or simply things getting broken. The first step is to talk to your team about why you are going to start this process. It is not to blame or accuse anyone – it is just to start to establish how many and how regular your breakages are in your establishment. Everyone has breakages, but hardly any businesses record them to see if there is a pattern emerging. To do this, you need to look at the following:
- Time of day it happens
- Quality of equipment
- Insufficient space to work
- Insufficient storage, racking and shelving
- Washing & Cleaning process
- Proper training.
You cannot measure it if you do not monitor it!Tips: Take pictures of your equipment, list it along with the price on it and put up in the kitchen.
- You will lose equipment. Cutlery and small pieces of equipment will accidentally end up in the bin and some may go missing. Either way, in addition to having a breakages list it is essential to carry out monthly equipment stock takes.
- Developing a spreadsheet with every piece of your equipment listed out and priced will allow you to take correct stock and calculate the relevant value. It is important to compare this loss variance with your breakage list above.
- Do this for crockery, cutlery and glassware – you will be amazed how much is lost each month.
- Don’t forget to take stock of your kitchen equipment as well such as whisks, ladles, spoons, pans etc
- Once you know how big the problem is you can make some sensible, calculated decisions if you need to adjust they way you operate.