8 tips to Run a Successful Kitchen

I would love to see a video focused towards portioning different dishes.

I’ve been cooking most of my life and it’s been a passion and a hobby for me throughout my life as a blue collar construction guy.

I’ve just recently deviated from that line of work and am now perusing a career in the Culinary Arts for the past 2 years.

I thought I knew so much about cooking until I stepped into a real kitchen with real cooks.

Anyways, love your videos and looking forward to the next one.

Just got promoted today!
This helps out ALOT

I haven't worked in a kitchen and probably never will but I find it fascinating watch these videos. Huge respect to all those who work in kitchens to make our time eating out memorable with great friends and family. And I find that all you say in the videos can be applied to many different teams and workplaces.

Thank you for sharing

epic man. thank you!

Treat dishwashers like your best chefs….❤ great wisdoms man, respect

love your videos i learn a lot

Wow watching this over a year later and realizing how bad my editing is 🤣

Thank you. Super nervous. About my new job

My career was in publishing. The principles you talked about could be transferred to management in any industry. Great job communicating principles and standards.

Talk about walk around as frig temps spacing from the floor etc. As I find some new kitchen managers get focused on somethings don’t do a daily walk threw to check then that’s when you get fined

Another awesome video!…. Loving it!…. Still waiting on a video about dealing with, ‘Untouchable Employees!’…. If you know, then you know!…. 😘

Thank you. I just accepted a kitchen manager position in a bar and grill that I have worked at for 5 years as a server/bartender/cook. Very real advise that hit home. Again thank you

What knife you using on the line, chef? Subbed. 🤙

great content at street level,...you should have way more subscribers, thanks for the videos...

That hashbrown story was remarkably specific lol

Can we chat on the phone bro? I’m having issues with night shift not following my expectations….

I loooove your content... Being a Chef, i trully appreciate the content and relate tooo much with it... ❤️❤️❤️💕💕💕💕

Loving the content!

I have been a restaurant Operations Manager for 5 years now.

Meetings and communication are so important.
I encourage the staff to roast me on all of my shortcomings when we meet up.
This helps me refocus on what is important and is fun for the crew.

Use the order invoices to plan the prep.

Previous order invoices can be helpful when placing the next order.

Learn at least the bare minimum about all of your equipment and infrastructure.
Be there when the maintenance companies do their thing. Watch and ask questions.
(Fridge maintenance, plumbing, electrical, HVAC)

Checklists to open/close. Hold people accountable for random items at random times so you do not have to micro-manage.

Preplists to meet pars based on average sales volume of menu items.

As a manager, my biggest responsibility is to be sure our team has everything they need to be successful.
This includes training materials, equipment, organization, and motivation.

Killed it!

I think you nailed it and in the proper order.
Delegation saves SO so much time.
Something to add about the friends on the line: some of my closest friends I would never hire for any job because their work ethic is fuckin horrible; their still my friends, I just wouldn't ever pay them for their work.
The last plate goes out as good as the first.
My question is, is an exec chef who is constantly over-ruled by a corporate master still in exec chef?

Staying on the line I’ve seen a ton