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Commissary kitchens, central facilities for food prep, offer multi-location restaurants consistency, labor savings, and cost-efficiency, with software playing a vital role in managing recipes, inventory, and labor.
In recent years, rising labor costs have prompted many restaurant operators to reevaluate their strategies for reducing food costs and costs of goods sold (COGs). While methods like exploring alternative vendors, altering recipes, overhauling inventory practices, and menu engineering have been in the spotlight, one strategy that sometimes flies under the radar is the implementation of a restaurant commissary.
A restaurant commissary is a central facility where various recipe items are prepped to support multiple restaurant locations. It plays a pivotal role in maintaining consistent quality, efficiency, and cost-effectiveness across different branches. In this comprehensive guide, we will explore the fundamentals of running a commissary kitchen and best practices for effective management.
Commissaries are typically used by catering companies, ghost kitchens, food trucks, and some personal chefs, but they can be immensely valuable for restaurant businesses with multiple locations. To determine if a commissary is right for your multi-location operation, consider these two critical questions:
Effective software is crucial for managing a commissary kitchen. You’ll need software that handles recipe costing, COGs, and inventory management, implemented across all locations. This software allows you to:
While a commissary kitchen may not be suitable for every restaurant business, multi-location establishments can significantly benefit from its implementation. Beyond cost reductions, a commissary ensures consistency across locations, providing a uniform customer experience. By adhering to best practices and leveraging software solutions, you can establish and maintain a successful commissary that supports your restaurant locations and guarantees consistent quality and customer satisfaction.
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