Optimize the production of dishes in catering

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The restaurant industry suffers in these times of containment. For “the day after”, it is an opportunity to reflect, to anticipate, to do “at best”, and why not, to improve his business, when this delicate period has passed. Optimize for example its processes, the production of dishes, the holding of the kitchen …

A definite attraction to French catering between quality and productivity

French restaurateurs see the attraction of customers for restaurant dishes. Not all of them are looking for a unique dining experience in prestigious restaurants. Indeed, most customers go to restaurants for lunch, in a professional context.

Quick meal during the break, or business meetings in teams or with customers, the restaurant takes place in the daily life of a good number of French people. According to a Statista study, 3% of respondents report eating at a restaurant near their workplace or living several times a week.

Restaurants are therefore evolving from a place mainly frequented in a personal context to a privileged place for professionals. This evolution is changing the way restaurants operate, as they need to design dishes more quickly to serve in a short time frame.

Added to this is the desire to preserve all the flavours of the dishes, to combine quality, gluttony and speed. An equation that at first glance seems complex to solve. And yet, some restaurateurs have been very successful in coping with these factors.

To achieve a high productivity rate in a short time, restaurateurs need to optimize their organization. This can involve hiring new teammates to complete a team, reviewing the organization of the room… But not only.

The very heart of an establishment that wants to grow is primarily through the kitchen. To serve dishes faster, it is imperative that the restaurant is properly equipped. In traditional restaurants, meat or fish have a special place on menus and menus, and are widely eaten at meals.

Often slow cooking, which reduces the production capacity of dishes by the cook. That’s why restaurants are increasingly choosing to invest in a 3-fire plancha.

Complete equipment to serve dishes faster

The objective of such an investment is above all to allow restaurateurs to prepare all the cooking very quickly, without altering the taste of the food. This also allows them to prepare different meats, different fishes simultaneously without mixing the flavors.

For large institutions located in strategic locations, these tools are of a major advantage. Indeed, the larger the room, the faster and more efficient the team must be. This is all the more true if the restaurant is close to offices, as is increasingly the case.

In some areas of Bordeaux, close to the offices, in the Euratlantic district, there are many restaurants. Spaces dedicated to catering are multiplying. In the Halle Boca, one kilometre from Euratlantique, employees can eat in three restaurants, but also in a food court composed of 14 corners.

The cuisine of the world at your fingertips, served in record time for hundreds of people every day. For restaurants, this is both a significant advantage for good performance, but also a crucial productivity issue.

This productivity issue also depends on the image that customers in restaurants have. Customers appreciate the speed of a service, so they don’t have to be late for work. They like to have time to eat, without waiting for a long course, a moment of privileged relaxation.

According to a study conducted by Statista in 2019, the French are the world champions of time spent at the table every day. In fact, they moved to the table in 2018 about 2:11 a.m. during the day, which explains the boost in the restaurant sector. In comparison, Americans spend only 1 hour and 101 hours per day on average. More than a ritual, eating well is an art of living above all, both when you have time, as well as in a professional context.

Keep the golden letters of French Gastronomy

In France, the quality of food and food produced is the reputation of the restaurant industry. When food lovers choose a restaurant, they are primarily looking for home-made food. Indeed, the know-how of preparing a chef gives all the character of a successful dish.

In Bordeaux, many establishments promote home-cooked food and the gluttony of local flavours. It is impossible not to mention Chef Philippe Etchebest’s restaurant, the Fourth Wall, as well as “LA” Table d’Hôtes, a gourmet table located in front of the restaurant’s kitchens. The diners watch the cooks and the Chef prepare their dish before their eyes, dishes made of fresh produce.

This phenomenon of “open cooking” is very attractive because the customer appreciates the experience. He sees the know-how and technique of the cook, he sees how his dish is cooked, prepared. In the restaurant Le Cent33, still in Bordeaux, diners also have a view of the restaurant’s kitchen, and are invited on a taste trip.

The dishes are told, made to be shared, to discover a multitude of flavors. To cook so many products, the kitchen is well equipped, with quality equipment designed to preserve the aromas.

More than just a meal, lunch or dinner in the restaurant is a special moment. The opportunity for the customer to revel in a dish that he does not have the opportunity to eat every day. In a personal context, he seeks above all the experience, the promise of a beautiful address.

He wants to rediscover the flavors, the sharing and live a unique moment. For employees, the lunch break is often timed, making the meal faster. But expectations are high, with the wish to have a fresh dish, good, and served quickly. In this kind of situation, an address that keeps its promises will see its customers return often to its establishment.

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