How are the kitchen leaders sitting?
Is anyone facing the back door? Is anyone sitting close to the back door to watch what comes in and out of the kitchen? Minding the entry and exit doors are important to eliminate losses from stealing and to catch errors before they happen.
Keeping an eye on the "back" door catches mistakes such as the wrong pack of linen being loaded on the truck or a vendor's delivery person who happened to pick-up by accident a pound coffee packet as they were leaving. These things really do happen and while it is great to "trust" in everyone, it probably isn't the wisest.
Remember, in most large hotels, staff are required to enter and exit through a doorway that is monitored by security staff that can subject staff to search of person and bags.
While sometimes the "back door" is a metaphor for watching the pennies and keeping an eye on people, inventory & suppliers, it is good to keep an eye on any area that is easily overlooked. Counting orders in, checking bags on the way out, having staff show up in uniform, doing daily inventories of high cost, high shrink items (ie: beef tenderloins, bottles of Scotch) goes a long way in identifying holes in the bucket.
ReplyDeleteI take this so seriously that we actually got rid of the actual back door to our shop so everything goes in and out one door.