Wie stellen Sie eine gleichbleibende Lebensmittelqualität über mehrere Standorte hinweg sicher?

You need a manual/cookbook to start. You have to have standardized recipes for everything, but you need more than that. Your cooks cannot reference a manual while they are cooking. You need build sheets and instruction printed and laminated at each station where your kitchen team can see them, and refer to them in the moment.

You need trust and ownership above everything else. Even the best manual will not guarantee quality and consistency without understanding the purpose and the importance of the chef's role.

1. Introduction to Quality Standards This quality manual serves as the foundation for our commitment to consistent, high-quality food and service across all locations. It provides comprehensive policies, procedures, and standards designed to create a safe, enjoyable, and memorable dining experience. 2. Sourcing and Storage Standards Sourcing: Partner with approved suppliers who meet our strict quality, sustainability, and ethical sourcing criteria. Ingredients must align with our standardized recipes to ensure consistent flavor and quality.

In todays hospitality industry training isn’t enough. You need to create a culture of continuous learning and consistently work to develop your team. Don’t just train, teach. Don’t train folks once in a while, train daily. Reinforce what you want them to know. It must be an everyday part of your culture to build the best team.

Recognise, appreciate, praise, support, and most importantly LISTEN to your team. When training is all about telling and instructing, instead of establishing a working relationship, you're not going to succeed at achieving the goal.

When providing feedback make sure you have developed your structure of feedback. The importance of your feedback loop is equal to the importance of your training. - Use Key words and thoughts to cement UPK (Under Pinning Knowledge) - Use Kolb method (Circular learning) to help reinforce previous trainings - Have a calendar of when they will receive feedback, how and also when they can give feedback - Reverse peer feedback; Have your staff tell you what works for them in terms of training, remember you have Visual, Auditory, Read/Write, and Kinaesthetic. While most of us may have some general idea about how we learn best, often it comes as a surprise when we discover what our predominant learning style is.

Regular training is crucial for ensuring that your team upholds quality standards consistently across all locations. Start with a thorough initial training program covering food safety, hygiene, allergen awareness, portioning, presentation, and customer service. Then, continue with periodic refresher sessions to reinforce these principles. Track each team member’s progress, offer constructive feedback, and recognize outstanding performance to keep them motivated. Ongoing training not only elevates food quality but also enhances staff morale, motivation, and loyalty, creating a strong and dependable team.

# Develope special dishes that are exclusing to your QSR. # Always innovate, as a Restaurateur encourage your chefs to try different combination of ingredients to enhance flavors # Make a record of these new dishes that receive the most positive feedback and using receipe management softare document the proportions of ingredients used to prepare these dishes. # Employ smart cooking tools and appliances (We use Rational AG automationed machines) for consistency in food prepration # Update the food menu regularly based on evolving tastes & feedback

Using standardized recipes and equipment is key to achieving consistent food quality across multiple locations. Standardized recipes ensure that each dish uses the same ingredients, measurements, methods, and cooking times, so the result is uniform every time. Similarly, standardized equipment with consistent specifications and settings reduces variability and error in food preparation. This approach simplifies training, minimizes mistakes, and ensures that every customer receives the same reliable, high-quality experience, no matter which location they visit.

Give feedback and ask for feedback. Train your team how to give & receive feedback so that it fulfills its role. Feedback is all about growth. Only compassionate feedback achieves growth.

Try making your feedback multi-layered, your supervisor team may have more insight into a staff member than your managers and your managers more than yourself. Take into account that collaborative evaluations can make your feedback process a bit longer so build this into your review cycles

To ensure consistent food quality across locations, implement regular quality checks and establish effective feedback systems. Quality checks involve inspecting food at different stages—like receiving, storing, preparing, cooking, plating, and serving—to confirm adherence to standards. These checks can be done by your team or external auditors for an unbiased perspective. Alongside this, feedback systems, such as customer surveys, reviews, and ratings, allow you to gather insights on customer satisfaction and pinpoint areas for improvement. Together, quality checks and feedback systems help maintain high standards, meet customer expectations, and continuously enhance food quality.

Effective communication and collaboration with your team are essential for consistent food quality across all locations. By sharing your quality vision, goals, and expectations, you create a shared commitment to excellence. Encourage your team to bring forward their ideas, suggestions, and concerns, fostering an open environment where everyone feels valued. Work together to address issues, solve problems, and make necessary adjustments. This collaborative approach builds trust, respect, and accountability, creating a culture focused on quality and consistency that ultimately elevates the dining experience for every customer.

Ensuring quality standards is really a matter of just looking. We knew managers were trained well enough to know what the standard was but they didn’t look. We really got after improving our store tours. It starts from the Director, to the DM and the restaurant management. First thing you do when you show up is a tour, then address critical issues. You shouldn’t find any issues unless you were the only one looking. A complete tour happens before you take your jacket off, before you go to the office. It took some time but we made it important and we were consistent in our follow up. This practice made us so much better at everything we did. The key is follow up, follow up, follow up.