Restaurant – behind and in front of kitchen/counter.

Observation. Food slow to come when you have staff, including the boss, that runs between kitchen/counter and the tables.
Need to plan the logistics well. Saw this again in this Malaysian restaurant in Newcastle Australia. Boss man and his waiters seem to rush around too much. All over the place.
A few things come to mind.
There seems no specialization of work tasks. Certainly, in a small family owned type operation, everybody has to multitask. You cannot afford to be so specialized and so rigid in a way that result in many tasks being left unattended to.
But there has to be some guideline when things get too busy. Perhaps one person should be directing the rest, while filling in the odd tasks that can be done, to help out. The tasks should be those that do not prevent him from keeping an overview of the needs of observing rising needs and of directing the operations.

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About Ed Simon

This is my user name as Editor of this blog. Some site visitors may already be acquainted with the different areas of my interest. I am uncertain how I should classify myself. I have lived studied and worked in Malaysia and in the UK for long periods. I have also travelled to many other countries for both work, pleasure, and just "wandering". I leave the postings to tell about my areas of work and interest, so as not to bore you with a lengthy (and probably embellished :-) recount of my triumphs and tribulations.

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