Tactics Used in the Kitchen
- Introduce the conveyor-belt-like oven that was used in fast-food restaurants in the kitchen. Cooks no longer need to turn over burgers or quesadillas to cook both sides.
- Prep cooks wash and chop vegetables in the morning while line cooks only need to focus on cooking.
- Eliminate bussers so that the restaurants do not need to provide wage and health insurance to this group --- under the new law that will take effect in 2014, “employers with 50 or more full-time workers would have to provide affordable health insurance to those who work more than 30 hours per week.”
- Waiters work in pairs in zones --- they no longer share tips with bussers and have an incentive to turn over tables faster.
Jargon, J. (2011, January 28). Chili’s feels heat to pare costs: Restaurant chain looks for savings in kitchens ahead of expected change from health overhaul. The Wall Street Journal, B8. Online access via: http://on.wsj.com/e21sHk
Picture was downloaded from: http://okceats.net/restaurants/chilis