Glassware is one of the most fragile supplies in a foodservice establishment. Through everyday use and common mishandling practices, large amounts of glassware end up broken and can cause a significant safety hazard at your establishment. Plus, constant replacement costs can start eating at your bottom line. However, with the proper safe handling practices for glassware, you can keep your budget and your business on track.
Maintain the life of your glassware investment by reducing the two main causes of breakage; thermal shock and mechanical shock. Thermal shock occurs when the glassware experiences a sudden, drastic change in temperature, like putting a cold glass that has held ice immediately in the warm dishwasher. Mechanical shock occurs when the fragile glassware comes in contact with another object and then creates micro-abrasions on the surface, weakening the glass. Mechanical shock can occur through everyday mishandling, like rough handling when clearing tables or in the washroom.
Plus, use these extra tips to protect your investment and conserve your supply of glassware:
- Stock adequate supplies of glassware at the ready
- Check your dishwater temperature twice daily for overheating
- Color code glass racks to accomodate different types of glassware
- Remove aged or chipped glassware from service
- Place glass handling guides near the busboy station
Whether running a chain restaurant or small family-owned establishment, learning how to control costs is vital to the survival of your business. Without the proper planning, your establishment can quickly blow labor hours or waste food irresponsibly. Take control of your operating expenses and maximize your profits with these quick tips:
- Use Food Cost Calculations – Determine the raw cost per plate and menu entrée. These calculations can help you price your menu offerings appropriately and know how much you will profit per plate.
- Reduce Waste & Shrinkage – Use efficient methods to order and secure inventory to prevent products from going to waste or being stolen. To cut food waste, avoid buying perishable items in bulk quantities to prevent spoilage. Plus, when orders are sent back or thrown away track the reason and use this to revamp your practices.
- Schedule Staff Appropriately – Efficiently schedule your staff to ensure that customers are taken care of without blowing your labor budget. Schedule less staff members during slower time periods or after close of business to help minimize your costs.
- Cross-Train Staff Members – Teach your staff members how to run multiple positions to improve their skills and knowledge of your practices. This tactic ensures that your staff is highly-trained, confident in their skills, and can cover any position when needed.