A restaurant’s success hinges not only on delicious food and charming service, but also on the smooth operation behind the scenes. Here’s where ancillary departments come in. These hidden gems, often referred to as “back-of-house” or “support” departments, work tirelessly to ensure everything runs like clockwork.
In the intricate dance of restaurant operations, ancillary departments play a crucial role. These behind-the-scenes areas act as a bridge between the bustling kitchen and the elegant dining room. Let’s delve into the world of ancillary departments, exploring their functions, equipment, and significance.
1. Still Room / Pantry
The still room, also known as the pantry, serves as the nerve center for meal service. Here’s what happens within its walls:
- Storage and Preparation: The still room houses essential equipment for storing, preparing, and presenting food. Refrigerators hold butter, milk, fruit juice, and cream. Beverage vending machines dispense soft drinks, tea, and coffee. Other tools include large double sinks, salamanders (toasters), bread slicing machines, working tables, cutting boards, and ice makers.
- Dispensing: From the still room, non-alcoholic beverages (tea, coffee, soft drinks), preserves (jam, jelly, marmalade, butter), various bread rolls (brioche, croissants), and breakfast cereals (cornflakes, wheat flakes) are dispensed. Proper control ensures that items are issued against requisitions or waiter’s checks.
2. Kitchen Stewarding
The kitchen stewarding area is divided into two parts:
- Wash-Up Area: This critical space ensures hygiene and efficiency. Waiters bring soiled dishes, cutlery, and glassware here. Proper stacking and segregation are essential. Glassware goes to a separate wash-up area. Hygiene is paramount to prevent contamination.
3. Linen Room
The linen room manages the restaurant’s linens. Fresh linens are exchanged for soiled ones. A daily linen register keeps track of this process.
4. Store
The store holds dry goods and miscellaneous items like doilies and paper napkins. Proper organization ensures smooth operations.
Importance of Ancillary Departments in a Restrauant
Here’s why ancillary departments are crucial to a restaurant’s success:
Maintaining Efficiency: Ancillary departments ensure a well-oiled machine. From the dishwashers keeping plates sparkling clean to the expeditors ensuring food reaches servers promptly, these teams guarantee a smooth flow of service.
Ensuring Hygiene: Proper sanitation is paramount. The housekeeping staff maintains a clean and hygienic environment, while the stewards meticulously wash dishes and cutlery. This focus on cleanliness safeguards both staff and customer health.
Inventory Management: Restaurants rely on a steady supply of ingredients and equipment. Ancillary departments, like the storeroom team, manage inventory, ensuring essential items are readily available to avoid disruptions during service.
Supporting Presentation: Food presentation adds an extra layer of enjoyment. The garnish station prepares those finishing touches, while the glasswash ensures sparkling water and beverageware. These details elevate the overall dining experience.
Teamwork Makes the Dream Work: Restaurants are a symphony of coordinated efforts. Ancillary departments collaborate seamlessly with the kitchen and waitstaff. This teamwork ensures a well-tuned operation where every cog functions flawlessly.
In conclusion, ancillary departments are the backbone of a successful restaurant. Their dedication to cleanliness, efficiency, and presentation contributes significantly to a customer’s satisfaction. While they may operate out of the spotlight, their tireless efforts ensure a smooth-running restaurant and a delightful dining experience.