The 5 Things I Look for in Every Kitchen Assessment

During operational assessments, these five factors determine efficiency, execution, and team performance.

After 30+ years in this business, I walk into a kitchen and I’m immediately looking at five things:

1. Flow — Is the kitchen designed to help or hurt?

2. Communication — Does the team talk or just yell?

3. Prep — Are labels, yields, and par levels tight?

4. Execution — Are cooks calm or scrambling?

5. Waste — Are we throwing money in the trash?

These five areas tell you everything you need to know.

Final Thought

If you fix these five, everything else gets better — quickly.