Last updated on April 21, 2019
Running a catering business requires undertaking measures to ensure that it runs smoothly and without a hitch. Handling food properly and serving it to your customers should be your main priority. Here, we discuss some things you can undertake to make sure that your catering business is always on its toes.
Ensure that your gas lines are in working order
A catering business will not flourish if the gas system is not on par with industry standards. Commercial catering engineers will take care of your gas lines – from maintenance to repair. Hiring professionals to help you in ensuring that your business runs smoothly is a good investment. They will make sure that your gas lines will not malfunction at the most inopportune time, and they will relay to you if there are any repairs that they need to undertake.
Keep your production area clean and tidy
In handling food, it is imperative that your production area is spotless. You don’t want customers complaining of bugs in their meals or food poisoning because of improper food handling. Keep unnecessary things out of the way. Take out only the things that you need for a specific task. Pots, pans, and utensils should always be in clean cabinets free from pests such as ants and cockroaches. A clean and tidy production area is conducive to working, even if the area is busy.
Invest in new technology
Tired of your old stoves and cooking equipment that slow work down? Investing in new catering and cooking technology is a good business move. You can recoup the expenses within a few months or years, as you can produce products a lot quicker, thus realising more sales in the long run.
Be environmentally conscious
Segregate your trash, use environmentally-friendly materials in your business, reduce your carbon footprint and dispose of your waste accordingly. Those are just some of the steps you can take to contribute to the preservation of the environment. Every business is morally responsible for ensuring that it is compliant with environmental laws.
Keep everything in the same place, so they are easier to access. Pots and pans should go together, so should utensils and other cooking implements. Group everything together, so it is easier for the kitchen staff to locate what they need. Keep non-food items such as cleaning materials well away from food items. They can contaminate and cause illnesses. Also, practice the first in, first out rule. Any food ingredient that comes in first should come out first too. This practice is to ensure that they do not expire.
Continue improving your skills
In running a business, your skills should always be up to the latest standards. Do not stop developing your skills and the skills of your employees. Be up to date with new catering technology that you can employ in your own enterprise.
Be a hands-on business owner, so that when you are short staffed, you can lend your skills to the team and continue running the business without interruptions.