9 PRACTICAL TIPS FOR FRONT COOKING
For perfect processes that sell well.
Live cooking in front of diners can be a magical experience. Front cooking can be used to impress guests and attract new diners every day. Fresh ingredients, customised preparation and personal interaction with the chef make every guest feel special. This, in turn, has a positive effect on sales.
In order to ensure an appealing and impressive front-cooking experience that also runs smoothly, our front-cooking specialist Fredy Bauer has a couple of key practical tips – from professionals for professionals. After all, the chef at the front cooking station should be free to focus on what really matters: the diners, their wishes and the optimal preparation of dishes.
1. Efficient food preparation
Which components are particularly suitable for pre-cooking or pre-roasting? The less you have to worry about disposing of waste, cutting vegetables and cooking sauces and pasta at the front cooking station, the more time you have for that all-important contact with guests. The food transport containers are perfect for temporary storage and transport, and can be rolled directly into the station or stored in the rear area.
2. Intelligent space usage
It's best to do a test run – what will the workflow be when cooking in front of guests? The intelligent arrangement of the required utensils, whether Gastronorm containers, salt and pepper mills or oil dispensers, ensures you can behave calmly and confidently at all times.
3. Routine for cooking utensils
Always store utensils in the same place – having a designated place for ladles, knives and tongs not only saves time, but also ensures professional handling. The B.PRO multi element, for example, is ideal for both presentation and preparation, and guarantees that everything from cooking utensils to ingredients is always within reach.
4. Appetising arrangement
Pay attention to the colour arrangement of visible components. Brightly coloured, contrasting foods such as tomatoes, basil, carrots and broccoli are ideal for effective positioning within the customer's field of vision. Create contrasts and arrange colours to create a visually appealing, eye-catching display.
5. Try before you serve
Make sure you try what you have cooked – the power of seasoning dishes in front of customers should not be underestimated. A smile signals that you are satisfied with the result and the food has been cooked to perfection. You should always have enough spoons on hand for tasting. Communicate – and to switch things up a little, get guests to taste, too!
6. Keep everything clean
Pay consistent attention to cleanliness – your cooking station should not only be clean at the start of the day. Whether food residues or sauce splashes, you should always have direct access to kitchen paper or a cloth for quick wipes while you work. Only an attractive and clean front cooking station conveys the freshness and hygiene that guests desire. B.PRO offers a wide range of handy accessories for a clean workflow.
7. Hidden disposal
Always dispose of leftovers immediately. If you work with food you must always make sure that waste is disposed of immediately. Important: place the waste container close by but out of sight for your customers. Who wants to see a pile of leftovers before they have even eaten?
8. Creativity – not only when cooking
Show what you have to offer: changing decoration catches the eye and awakens interest. There are numerous occasions and themes that can be used to create a beautiful display. Whether the season, a major sporting event, Asian week or simply 'Happy Easter!', a little creativity goes a long way in attracting your customers' attention and whetting their appetite.
9. More space for a perfect workflow
Think about how you can quickly expand your working area and work surface if necessary. By positioning practical assistants or using the rear area of your station. The most important thing is that the chef can perform well and provide an enjoyable experience for guests. One practical solution is a serving trolley with panelling and integrated work surface.
|
|
|
"With skilful front cooking, you can impress guests every day. We would be delighted to help you achieve an optimal workflow."Front cooking Professional Fredy Bauer, Trainer Academy |
Front cooking with the COOK family (product overview)
Synthetic food transport containers
Stainless-steel food transport containers
