QACCP
Quality Analysis Critical Control Points
WHAT IS QACCP?
The kitchen is under stress when kitchen managers are not on shift or there is time crisis of meals shipment.
Cooks and kitchen workers are confused. They make too many steps and too many movements. They do many unnecessary actions and often fall out of the correct production order.
The kitchen works in stress mode. Sometimes it becomes a mess, and sometimes even chaos.
An unmanageable kitchen forces the staff to work in a very hard way.
The workflow is broken, and the quality of food goes out of control.
A modern process chef or factory manager has no time to control the process. He is busy with routine documents, suppliers, inventories, and accounting tasks. Instead of being a team leader, he works like an accountant.
Overloaded staff makes mistakes. Hard work creates constant pressure. Labor cost is rising. Workers start talking to each other, saying that this place is not labor friendly, that there is too much rush and stress.
When some key positions are missing, the chef becomes a firefighter all day long. He is always trying to prevent time problems and delays in dish delivery. People get tired from constant pressure, and productivity starts to drop. Motivation is lost.
Food cost is rising because more staff operations are needed. More time to produce food means more labor cost.
Energy cost is also rising. Heavy-duty equipment works without real necessity. There is no standby mode, equipment is overloaded or used when it is not needed.
Labor cost keeps rising because more steps, more movements, and more effort are required to reach the planned production rate.
It becomes very hard to make strategic or technological changes when you are fully stuck in daily operations and constant troubleshooting.
This is where Easy2Cook comes to help chefs and managers.
We perform a deep and wide professional kitchen check-up. We virtually disassemble all kitchen processes. We take all pieces of the production flow puzzle and assemble them again in a more logical, organized, and clear way.
We are not looking only for bugs, bottlenecks, or injuries in the commercial kitchen.
We focus on what is out of management control and out of linear staff control, and we make the work easier and clearer for your team.
After this check-up, based on 200 control points, you can implement changes by yourself. If you do not have time, we provide a detailed 50-page to-do list. This is a concrete production improvement plan designed to reduce costs and to simplify everyday kitchen work.
The kitchen is under stress when kitchen managers are not on shift or there is time crisis of meals shipment.
Cooks and kitchen workers are confused. They make too many steps and too many movements. They do many unnecessary actions and often fall out of the correct production order.
The kitchen works in stress mode. Sometimes it becomes a mess, and sometimes even chaos.
An unmanageable kitchen forces the staff to work in a very hard way.
The workflow is broken, and the quality of food goes out of control.
A modern process chef or factory manager has no time to control the process. He is busy with routine documents, suppliers, inventories, and accounting tasks. Instead of being a team leader, he works like an accountant.
Overloaded staff makes mistakes. Hard work creates constant pressure. Labor cost is rising. Workers start talking to each other, saying that this place is not labor friendly, that there is too much rush and stress.
When some key positions are missing, the chef becomes a firefighter all day long. He is always trying to prevent time problems and delays in dish delivery. People get tired from constant pressure, and productivity starts to drop. Motivation is lost.
Food cost is rising because more staff operations are needed. More time to produce food means more labor cost.
Energy cost is also rising. Heavy-duty equipment works without real necessity. There is no standby mode, equipment is overloaded or used when it is not needed.
Labor cost keeps rising because more steps, more movements, and more effort are required to reach the planned production rate.
It becomes very hard to make strategic or technological changes when you are fully stuck in daily operations and constant troubleshooting.
This is where Easy2Cook comes to help chefs and managers.
We perform a deep and wide professional kitchen check-up. We virtually disassemble all kitchen processes. We take all pieces of the production flow puzzle and assemble them again in a more logical, organized, and clear way.
We are not looking only for bugs, bottlenecks, or injuries in the commercial kitchen.
We focus on what is out of management control and out of linear staff control, and we make the work easier and clearer for your team.
After this check-up, based on 200 control points, you can implement changes by yourself. If you do not have time, we provide a detailed 50-page to-do list. This is a concrete production improvement plan designed to reduce costs and to simplify everyday kitchen work.
The kitchen is under stress when kitchen managers are not on shift or there is time crisis of meals shipment.
Cooks and kitchen workers are confused. They make too many steps and too many movements. They do many unnecessary actions and often fall out of the correct production order.
The kitchen works in stress mode. Sometimes it becomes a mess, and sometimes even chaos.
An unmanageable kitchen forces the staff to work in a very hard way.
The workflow is broken, and the quality of food goes out of control.
A modern process chef or factory manager has no time to control the process. He is busy with routine documents, suppliers, inventories, and accounting tasks. Instead of being a team leader, he works like an accountant.
Overloaded staff makes mistakes. Hard work creates constant pressure. Labor cost is rising. Workers start talking to each other, saying that this place is not labor friendly, that there is too much rush and stress.
When some key positions are missing, the chef becomes a firefighter all day long. He is always trying to prevent time problems and delays in dish delivery. People get tired from constant pressure, and productivity starts to drop. Motivation is lost.
Food cost is rising because more staff operations are needed. More time to produce food means more labor cost.
Energy cost is also rising. Heavy-duty equipment works without real necessity. There is no standby mode, equipment is overloaded or used when it is not needed.
Labor cost keeps rising because more steps, more movements, and more effort are required to reach the planned production rate.
It becomes very hard to make strategic or technological changes when you are fully stuck in daily operations and constant troubleshooting.
This is where Easy2Cook comes to help chefs and managers.
We perform a deep and wide professional kitchen check-up. We virtually disassemble all kitchen processes. We take all pieces of the production flow puzzle and assemble them again in a more logical, organized, and clear way.
We are not looking only for bugs, bottlenecks, or injuries in the commercial kitchen.
We focus on what is out of management control and out of linear staff control, and we make the work easier and clearer for your team.
After this check-up, based on 200 control points, you can implement changes by yourself. If you do not have time, we provide a detailed 50-page to-do list. This is a concrete production improvement plan designed to reduce costs and to simplify everyday kitchen work.
Please contact us to discuss your commercial kitchen personal Quality Check Up. Please visit our industry solutions.