4Hoteliers
SEARCH
SHARE THIS PAGE
NEWSLETTERS
CONTACT US
SUBMIT CONTENT
ADVERTISING
The Importance of Operating Systems: Back-of-House Audits.
By Michael Beam
Thursday, 7th December 2006
 
Implementing a Back-of-House Audit is an important first step to improving any food and beverage operation. Back-of-house audits, when properly employed, can help lower inventory levels, minimize food cost, reduce turnover, and increase food safety.

As we noted in our last article, putting standardized operating processes and state-of-the-art systems in place can ensure that restaurateurs and food service operators do not leave money on the table. One way in which operators can enhance profits is by putting a back-of-house (BOH) audit system in place for kitchen areas. Back-of-house audits, when properly employed, can help lower inventory levels, minimize food cost, reduce turnover, and increase food safety.

We discuss each of these areas below; outlining immediate benefits from instituting a BOH audit process:

Lowered Inventory Levels

A well-maintained and organized back-of-house area encourages optimal product utilization while diminishing spoilage, waste and opportunities for theft.

Minimized Food Cost

Kitchen storage areas that are well organized and properly maintained can help minimize product spoilage and waste; food is more likely to be prepared accurately when kitchen equipment is functioning properly.

Reduced Turnover

An organized workplace and clearly defined expectations help keep employees focused and efficient, enhancing the work environment and allowing staff to focus on the guests.

Food Safety

Proper temperature and cleanliness in storage areas as well as for other equipment thermometers are essential ingredients in keeping food safe.

Utilizing a streamlined audit form is a great first step in beginning to critically analyze back-of-house food service operations. Taking the time to put a back-of-house audit process in place is a step worth considering if your restaurant requires a high level of your involvement in day-to-day operations, has higher than expected food cost, or delivers inconsistent food.

As a starting point, we've included a link to a sample BOH Audit form; we have used variations of this form with many of our clients; simply download the PDF file, customize it to your food service establishment(s) and implement it today to improve your operation.

Click on the link below to visit the Restaurant Management & Advisory Services Library page to download a sample BOH Audit Form (posted December 3, 2006).

www.hvs.com/Content/2057.pdf

For more information, contact:

Michael Beam
Restaurant Management & Advisory Services, HVS International
372 Willis Avenue, Mineola, NY, 11501
MBeam@HVS.com

www.hvs.com
 Latest News  (Click title to read article)




 Latest Articles  (Click title to read)




 Most Read Articles  (Click title to read)




~ Important Notice ~
Articles appearing on 4Hoteliers contain copyright material. They are meant for your personal use and may not be reproduced or redistributed. While 4Hoteliers makes every effort to ensure accuracy, we can not be held responsible for the content nor the views expressed, which may not necessarily be those of either the original author or 4Hoteliers or its agents.
© Copyright 4Hoteliers 2001-2024 ~ unless stated otherwise, all rights reserved.
You can read more about 4Hoteliers and our company here
Use of this web site is subject to our
terms & conditions of service and privacy policy