Production Planning in a Food Service Establishment

Production planning in a food service establishment incorporates many of the same principles as production planning in a variety of other industries, such as efficiently coordinating processes and making sure there is enough inventory for tasks. But food service planners also need to pay special attention to the perishable nature of ingredients.

Industrial food production takes forethought and planning.

Food Safety

Perishable refrigerated products must be stored at appropriate temperatures.

For food manufacturers, careful handling of inventory isn't only a matter of efficient production, but also of minimizing the risk of food-borne illness, which can damage customers' health, ruin a company's reputation and lead to costly lawsuits. When ordering stock, ingredients need to be fresh enough for the life cycle of the food items being produced. Manufacturers need to implement a conscientious rotation of stock and to store items at appropriate temperatures. Keep track of discarded items, and adjust for these items when placing future orders.

Inventory Management

Refer to previous orders when purchasing inventory for perishable food items.

Food production managers need to keep enough inventory on hand to fill existing orders, but they must also be careful not to order more product than they can use before it spoils. Excess inventory can be cumbersome, causing clutter and slowing down production; it can also tie up capital that may be more effectively used for other purposes. Managers should understand seasonal fluctuations in demand, and know about promotions and price reductions that will affect manufacturing quantities. Keep detailed and accurate paperwork, and refer to data from comparable time periods when placing orders.

Train Personnel to Handle Surprises

Hire experienced workers, and train them thoroughly.

While many aspects of food production can be carefully planned, surprises will always arise, such as equipment malfunctions and delayed inventory shipments. The best way to handle unpredictable variables is to have an informed, motivated staff to whom you give leeway to exercise discretion during unforeseen circumstances. Train employees to understand the big picture and to make informed decisions about adjusting production processes. Ask them for their perspectives and opinions about the planning process.

Waste

Unnecessary waste is costly for food service establishments, although it sometimes seems cost effective in the short-term, especially when labor is more expensive than ingredients. Look for ways to reduce waste and, whenever possible, incorporate safe, edible by-products into the production process. Keep track of quantities ordered and product produced, as well as how much finished product is unsold. Adjust production quantities accordingly, and incorporate back-up food items with a longer shelf life that you can use in a pinch.

Record Keeping

Keep detailed and accurate records.

Food service establishments need to maintain current, detailed records about every aspect of the production process and refer to them regularly. Keep track of customer orders, worker productivity and inventory levels to help you create ongoing improvement in your production planning.

References

• Environmental Food Crisis
• Basic Food Safety
• Inventory Management and Food Cost